MARSHMALLOWS By: Beatrice Sugiono & Shehara Wanigatunga DFM 357

Purpose This experiment is to observe the affect that substituting sugar with a sugar replacement does to the texture and taste of marshmallows.

Hypothesis Null Hypothesis: There will be no difference between the control and the experiment trial.

Making Marshmallows Goal: obtain sweet confection with soft and fluffy texture. Main Ingredient: Sugar Provides the taste and texture for marshmallow.

Why splenda? 1.Low calories 2. Good replacement for diabetic consumers and people trying to cut kcals. 3. Claims heat stability. SplendaSugar 1tsp = 16 cal1tsp = 1.6 cal

Method Using Splenda to replace sucrose in making the confection marshmallows, a recipe which calls for sugar syrup to be brought to a high temperature.

Recipe ControlExperimental 2 Tb of gelatin ¼ cup of water 2 cup of sugar 1 cup of water 1 tsp of vanilla extract ¾ cup of corn flour and icing sugar 3 Tb of gelatin ¼ cup of water 2 cup of Splenda 1 cup of water 1 tsp of vanilla extract ¾ cup of corn flour and icing sugar

Obstacles The first trial of Splenda marshmallows came out too soft and watery. The Splenda marshmallows shrunk and turned brown due to application of excessive heat. The Splenda trial had a little color difference compared to the control.

Solutions Adding food coloring to both batches. Cook both products for 10 min. instead of 15. Add 1 T more gelatin to the Splenda batch. Refrigerate both trials overnight before serving.

Expectation The Splenda marshmallows will be too soft. The Splenda marshmallows will not hold its shape for long. Many will prefer the control sugar marshmallows taste & texture.

Gender correlation

Results

Conclusion From this experiment we learned that our null hypothesis were disproved that there was a difference between the variable and controls texture and flavor. Yet our expectation of the control being significantly preferred was denied.

Future *Future Marshmallow with splenda sold in grocery stores. *Many more use of marshmallow.