## 3 Results and Discussion
### Physico-Chemical Analysis of the Foamy Confectionery Products
Our proximate findings were similar to the findings of [PERSON] et al. [56]. A slight increase in AA values recorded on the 20 th day of storage can be explained by redox reactions between the chemicals of the complete  
\begin{table}
\begin{tabular}{l c c c c c c} \hline \hline
**Indicators/Storage** & **CS** & **10\% PPMS** & **15\% PPMS** & **20\% PPMS** & **25\% PPMS** & **30\% PPMS** \\ \hline AC, g/100 g DW & 0.04 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 0.57 \(\pm\) 0.01 \({}^{\mathrm{b}\,c}\) & 0.79 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 1.07 \(\pm\) 0.02 \({}^{\mathrm{d}}\) & 1.34 \(\pm\) 0.02 \({}^{\mathrm{e}}\) & 1.61 \(\pm\) 0.01 \({}^{\mathrm{f}}\) \\ pH & 4.83 \(\pm\) 0.01 \({}^{\mathrm{a}}\) & 5.71 \(\pm\) 0.02 \({}^{\mathrm{b}\,c}\) & 5.84 \(\pm\) 0.02 \({}^{\mathrm{b}\,c}\) & 5.98 \(\pm\) 0.01 \({}^{\mathrm{c}}\) & 6.15 \(\pm\) 0.01 \({}^{\mathrm{d}}\) & 6.42 \(\pm\) 0.01 \({}^{\mathrm{e}}\) \\ MC, g/100 g & & & & & & & \\ - first day & 40.47 \(\pm\) 0.03 \({}^{\mathrm{l}}\) & 36.63 \(\pm\) 0.02 \({}^{\mathrm{h}}\) & 37.02 \(\pm\) 0.03 \({}^{\mathrm{h}}\) & 38.15 \(\pm\) 0.05 \({}^{\mathrm{l}}\) & 38.98 \(\pm\) 0.03 \({}^{\mathrm{k}}\) & 40.85 \(\pm\) 0.05 \({}^{\mathrm{l}}\) \\ - 10 th day & 39.57 \(\pm\) 0.03 \({}^{\mathrm{k}}\) & 34.08 \(\pm\) 0.04 \({}^{\mathrm{e}}\) & 34.47 \(\pm\) 0.06 \({}^{\mathrm{e}}\) & 36.96 \(\pm\) 0.05 \({}^{\mathrm{h}}\) & 36.82 \(\pm\) 0.07 \({}^{\mathrm{h}}\) & 39.02 \(\pm\) 0.03 \({}^{\mathrm{k}}\) \\ - 20 th day & 36.37 \(\pm\) 0.06 \({}^{\mathrm{sh}}\) & 32.80 \(\pm\) 0.03 \({}^{\mathrm{c}}\) & 34.15 \(\pm\) 0.05 \({}^{\mathrm{e}}\) & 35.59 \(\pm\) 0.08 \({}^{\mathrm{d}\,g}\) & 36.50 \(\pm\) 0.02 \({}^{\mathrm{h}}\) & 37.85 \(\pm\) 0.07 \({}^{\mathrm{i}}\) \\ - 30 th day & 34.91 \(\pm\) 0.07 \({}^{\mathrm{f}}\) & 32.42 \(\pm\) 0.06 \({}^{\mathrm{b}\,c}\) & 33.49 \(\pm\) 0.05 \({}^{\mathrm{d}}\) & 35.27 \(\pm\) 0.08 \({}^{\mathrm{f}}\) & 36.08 \(\pm\) 0.05 \({}^{\mathrm{g}}\) & 37.04 \(\pm\) 0.04 \({}^{\mathrm{h}}\) \\ - 40 th day & 31.25 \(\pm\) 0.04 \({}^{\mathrm{a}}\) & 31.40 \(\pm\) 0.05 \({}^{\mathrm{a}}\) & 32.29 \(\pm\) 0.06 \({}^{\mathrm{b}}\) & 34.03 \(\pm\) 0.02 \({}^{\mathrm{e}}\) & 34.91 \(\pm\) 0.04 \({}^{\mathrm{f}}\) & 36.53 \(\pm\) 0.05 \({}^{\mathrm{h}}\) \\ \(\mathrm{a_{w}}\), c. & & & & & & \\ - first day & 0.674 \(\pm\) 0.01 \({}^{\mathrm{l}}\) & 0.629 \(\pm\) 0.001 \({}^{\mathrm{d}}\) & 0.631 \(\pm\) 0.001 \({}^{\mathrm{d}\,e}\) & 0.646 \(\pm\) 0.002 \({}^{\mathrm{gh}}\) & 0.649 \(\pm\) 0.001 \({}^{\mathrm{h}}\) & 0.670 \(\pm\) 0.002 \({}^{\mathrm{l}}\) \\ - 10 th day & 0.672 \(\pm\) 0.001 \({}^{\mathrm{l}}\) & 0.629 \(\pm\) 0.002 \({}^{\mathrm{d}}\) & 0.628 \(\pm\) 0.002 \({}^{\mathrm{d}}\) & 0.640 \(\pm\) 0.001 \({}^{\mathrm{f}}\) & 0.648 \(\pm\) 0.002 \({}^{\mathrm{gh}}\) & 0.665 \(\pm\) 0.001 \({}^{\mathrm{k}}\) \\ - 20 th day & 0.667 \(\pm\) 0.002 \({}^{\mathrm{k}}\) & 0.617 \(\pm\) 0.001 \({}^{\mathrm{b}}\) & 0.623 \(\pm\) 0.002 \({}^{\mathrm{c}}\) & 0.636 \(\pm\) 0.002 \({}^{\mathrm{c}}\) & 0.640 \(\pm\) 0.003 \({}^{\mathrm{d}}\) & 0.664 \(\pm\) 0.002 \({}^{\mathrm{j}}\) \\ - 30 th day & 0.662 \(\pm\) 0.001 \({}^{\mathrm{l}}\) & 0.615 \(\pm\) 0.001 \({}^{\mathrm{a}}\) & 0.622 \(\pm\) 0.001 \({}^{\mathrm{c}}\) & 0.635 \(\pm\) 0.002 \({}^{\mathrm{c}}\) & 0.639 \(\pm\) 0.002 \({}^{\mathrm{f}}\) & 0.664 \(\pm\) 0.001 \({}^{\mathrm{j}}\) \\ AA (ABTS), mg & & & & & & & \\ TE/100 g DW & & & & & & \\ - first day & 43.49 \(\pm\) 0.16 \({}^{\mathrm{a}}\) & 60.20 \(\pm\) 0.15 \({}^{\mathrm{c}}\) & 102.80 \(\pm\) 0.45 \({}^{\mathrm{a}}\) & 116.20 \(\pm\) 0.38 \({}^{\mathrm{f}}\) & 131.37 \(\pm\) 0.46 \({}^{\mathrm{h}}\) & 133.89 \(\pm\) 0.37 \({}^{\mathrm{h}}\) \\ - 10 th day & 43.26 \(\pm\) 0.11 \({}^{\mathrm{a}}\) & 62.78 \(\pm\) 0.18 \({}^{\mathrm{c}}\) & 103.02 \(\pm\) 0.38 \({}^{\mathrm{-food matrix. An analysis of literature sources shows that analogous dependencies were obtained for fruit extracts [57].