## 3 Results and Discussion
### Physico-Chemical Analysis of the Foamy Confectionery Products  
The physico-chemical indicators of the foamy confectionery products fortified with PPMS on the first day and during storage are presented in Table 6.  
The addition of PPMS has a significant contribution to the physico-chemical properties of the foamed confectionery products. The AC of foamy confectionery products increased significantly (\(p<0.05\)) as the proportion of PPMS additive increased. Thus, at a PPMS concentration of 10%, the AC increases by 14.3 times; at a PPMS concentration consisting of 30%, the ash content increases by almost 40 times. This may be because PPMS had a high ash content (Table 3). According to [PERSON] et al. and [PERSON] et al. [48; 49; 50], the use of plant raw materials in marshallow production led to an increase in macro- and microelements by 1.1-3 times compared to the control. The addition of pumpkin powder leads to an increase in the pH value of foamy confectionery product samples from 5.71 to 6.42 depending on the PPMS added. [PERSON] [51] studied the effect of pumpkin powder on the quality of yogurts in quantities from 1 to 5% and also confirmed that the pH level in pumpkin probiotic yogurts with the addition of pumpkin powder increased (from 4.53 to 4.98). The increase in pH levels in foamy confectionery products with added PPMS may be due to the presence of several protein-pound polysaccharides in the pumpkin [52]. Increasing PPMS concentration in foamy confectionery products led to the retention of free water and, respectively, to an increase in the moisture content of the foamy confectionery samples. [PERSON] et al. [53] noted that the addition of fruit powders into snacks with Jerusalem artichoke also increased the water content of obtained products. During storage, the moisture content was reduced in all analyzed samples. Important properties characterizing the quality of products during storage are MC and the ratio of free and bound moisture in the product. It has been established that the rate of moisture loss depends on the food's chemical composition and the amount of precious substances, proteins, and sugars as well as and the presence of reducing substances (glucose, maltose, fructose, etc.) [54]. Pectin substances of fruit powders, including PPMS, have hydrophilic properties; they can firmly retain moisture in the product [55]. Therefore, the more PPMS in the formulation, the more firmly the molecules of the polysaccharides retain moisture in the sample, and the faster the rate of sample moisture removal decrease during storage. Thus, when the samples were stored for 40 days, the MC loss for CS was 22.8%, that for the sample with 10% PPMS was 14.3%, that with 15% PPMS was 12.8%, that with 20% PPMS was 10.8%, that with 25% PPMS was 10.4%, and that with 30% PPMS was 10.6%. Samples with PPMS can retain MC 1.1-1.3 times better after storage for 40 days, in comparison with the CS. The \(\mathrm{a_{w}}\) indicator does not exceed the norm, which indicates good resistance of the product to damage. The \(\mathrm{a_{w}}\) value also decreases slightly during storage, which indicates the beneficial properties of pumpkin flour to slow down the chemical and enzymatic reactions in the product. In the hydroethanolic extracts of foamy confectionery products, immediately after production, TPC was determined, which had average values between 35.07 and 58.23 mg GAE/100 g DW. The CS, without the addition of PPMS, had an average TPC of 10.68 mg GAE/100 g DW. This suggests that part of the polyphenols of the raw material had passed into the finished product. During storage, the TPC in the samples varied insignificantly. The ABTS radical-cation scavenging activity of foamy confectionery samples with different concentrations of PPMS was monitored, starting on the day of manufacture and repeating every 10 days until day 40. AA in all samples was well preserved for 30 days, but on the 40 th day, a decrease in values was observed. AA reduction is more insignificant during storage for samples with 15-20% PPMS.