Research of the nutritional value of functional purpose marshmallows
Yu. G. Pronina,
E. Ch. Bazylkhanova,
Zh. S. Nabieva
et al.
Abstract:This scientific article presents the results of studying the nutritional value (vitamins, antioxidants, organic acids) of marshmallows based on local vegetable raw materials (cranberries, currants, strawberries, apples) with the addition of powders from medicinal herbs (sea buckthorn leaves, St. John's wort, rosehip) in order to widen the assortment of immunostimulating confectionery for functional purposes. Based on the results of scientific research, the highest content of antioxidants is found in currant-ap… Show more
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