Development and characterization of antioxidant-rich functional marshmallow formulated with Khalas date molasses and alternative protein foaming agents

Abstract

This study developed antioxidant-rich marshmallows using Khalas date molasses and whey, egg white, soy, or silkworm pupae proteins as foaming agents. Compared with the sucrose-gelatin control, date molasses-protein formulations had higher protein contents, lower moisture and syneresis, and greater foam expansion and stability. Whey and silkworm pupae protein formulations showed the highest consistency indices and apparent viscosities. They also exhibited greater total phenolic contents and stronger antioxidant activity than the control. In an eight-week intervention involving 100 athletes, whey and silkworm pupae protein formulations increased maximal oxygen uptake by 13.2–15.1%, prolonged time to exhaustion, lowered post-exercise blood lactate, and reduced muscle soreness. Sensory evaluation showed high acceptability, with whey and silkworm pupae formulations receiving the highest texture and flavour scores. Khalas date molasses combined with alternative protein foaming agents can produce stable, acceptable functional marshmallows with potential sports nutrition applications.