## 3 Results and Discussion
### The Sensory Properties of the Foamy Confectionery Products  
The influence of terms of storage on the quality of new types of foamy confectionery products was determined by changes in sensory and physico-chemical parameters within 40 days from the date of manufacture. Foamy confectionery products with PPMS were stored at a temperature of 4 \(\pm\) 2 \({}^{\circ}\)C and a relative humidity of no more than 75%. The samples were packaged following current requirements in polyethylene or polyethylene film and a corrugated cardboard box for confectionery products weighing 150 g. The images of foamy confectionery products with PPMS are presented in Figure 1.  
Sensory analysis is important both for the general assessment of food characteristics and for assessing the quality and safety of products based on taste, smell, texture, and appearance. This analysis is necessary to determine consumer attitudes toward food products by measuring the degree of acceptance of a new product or improvement of an existing product [45; 46]. The results of the sensory analysis are presented in Table 4.  
The flavor of food is a manifestation of the complex interactions between aroma, taste, and oral sensations. Aroma, in particular, is associated with volatile compounds, while taste is linked with non-volatile, high-molecular-weight components [47]. The products exhibited a pronounced pumpkin flavor profile. Slices of the foamy confectionery products showed different shades of orange color, from light to more intense depending on the concentration range of PPMS, and the CS had a milky color typical of the product without dye. The added 10% and 15% PPMS showed more consistency in the foamy confectionery products, while lower values were found in the 25% and 30% PPMS products. The taste, odor, and intensity of the appearance of the pumpkin flavoring were highly evaluated in all samples. According to the data obtained, the CS and the sample with a PPMS content of 15% were rated \"Very good\", but the other processed product samples were rated \"Good\" and \"Satisfactory\". The optimal amount of PPMS from the tasters' point of view was 15%; a higher amount of flour reduces the grade and sensory qualities of the product. Figure 1: Image of foamy confectionery products: (**a**) classic commercial marshallow, (**b**) control sample (CS)—foamy confectionery product without PPMS, (**c**) foamy confectionery product with 10% PPMS, (**d**) foamy confectionery product with 15% PPMS, (**e**) foamy confectionery product with 20% PPMS, (**f**) foamy confectionery product with 25% PPMS, and (**g**) foamy confectionery product with 30% PPMS. The results of changes in the average score of the sensory profile of the foamy confectionery products with PPMS during storage with consideration of importance factors are presented in Table 5.  
The effect of the storage period on the sensory attributes of the foamy confectionery products with PPMS was studied at predetermined intervals, as delineated above, to assess the acceptability of the product. The results (Table 5) indicated that the fresh product prepared with 15% added PPMS elicited a higher flavor score (20.00) than the CS without added PPMS (18.96). At 25 and 30% levels of added PPMS, the scores were somewhat lower (19.56 and 17.44). With the advancement in the storage period, the flavor score declined consistently. On the 20 th day, although the score diminished, it remained in good condition. Again, the foamy confectionery products prepared with 15% added PPMS obtained better scores than other samples. On the 30 th day, the average score had decreased slightly to 4.96, indicating the acceptability of the product. On the 40 th day, the products prepared with 25% and 30% levels of added PPMS were not acceptable based on flavor, as the score had declined to