The Influence of Pomace Powder of Musky Squash on the Characteristics of Foamy Confectionery Products during Storage  
[PERSON]  
1 Faculty of Food Technology, Technical University of Moldova, 9/9 Studentlinr St., MD-2045 Chisinau, Moldova; [EMAIL_ADDRESS] (N.N.); [PERSON](E.S.); [PERSON]SS] (A.G.); [PERSON]V.D.); [PERSON]S] (R.S.); [PERSON]S] (A.G.-M.)  
[PERSON]  
1 Faculty of Food Technology, Technical University of Moldova, 9/9 Studentlinr St., MD-2045 Chisinau, Moldova; [EMAIL_ADDRESS] (N.N.); [PERSON](E.S.); [PERSON]SS] (A.G.); [PERSON]V.D.); [PERSON]S] (R.S.); [EMAIL_ADDRESS] (A.G.-M.)  
[PERSON]  
1 Faculty of Food Technology, Technical University of Moldova, 9/9 Studentlinr St., MD-2045 Chisinau, Moldova; [PERSON] (N.N.); [PERSON](E.S.); [PERSON]SS] (A.G.); [PERSON]V.D.); [PERSON]S] (R.S.); [PERSON]S] (A.G.-M.)  
[PERSON]  
1 Faculty of Food Technology, Technical University of Moldova, 9/9 Studentlinr St., MD-2045 Chisinau, Moldova; [PERSON] (N.N.); [PERSON](E.S.); [PERSON]SS] (A.G.); [PERSON]V.D.); [EMAIL_ADDRESS] (R.S.); [EMAIL_ADDRESS] (A.G.-M.)  
[PERSON]  
2 Faculty of Food Engineering, \"Stefan cel Mare\" University, 720229 Suceava, Romania
In plant sources, carotenoids are always accompanied by other biologically active compounds (BACs) with antioxidant properties, including polyphenols. Research by [PERSON] and [PERSON] confirms the role of polyphenols as antioxidants in the prevention of degenerative diseases, especially cancer and cardiovascular diseases. Polypphenols are powerful antioxidants that complement and enhance the functions of antioxidant vitamins and enzymes, protecting against oxidative stress caused by excess reactive oxygen species [6; 7].  
Among the vegetable sources of BACs, especially carotenoids, we can list the pumpkin (family _Curcubitaceae_), consumed widespread in the Republic of Moldova. The caroten content of pumpkin fruits is 16-17 mg/100 g of raw product, but in some forms, it reaches 35-38 mg/100 g. The brighter the color of the yellow-orange pumpkin flesh, the more carotenoids it contains [4].  
When a pumpkin is processed correctly, its beneficial substances are also preserved in the powder. Pumpkin pomace powder can be used as a \(\beta\)-carotene supplement in food products. The potential of pumpkin pomace powder in confectionery products has been demonstrated; it can be used as a color and flavor additive [8]. Its ability to retain water allows for extending the shelf life and freshness of the product [9].  
The manufacture of food products based on local raw materials is today considered a priority area for the development of the food industry. Fortifying foods with functional ingredients from pumpkin pomace powder increases their nutritional value by providing antioxidants, dietary fibers, minerals, proteins, essential fatty acids, vitamins, and phytosterols, which positively affect the body. At the same time, the use of pumpkin pulp pomace in the manufacture of foamy confectionery products can significantly increase their biological value as well as sensory characteristics.  
Foamy confectionery products have a foam-like structure, made from whipped mass based on sugar syrup and a gelling agent, with or without the addition of other raw materials, food additives, and flavors [10]. The relevance of foam foamy confectionery products lies in the fact that their recipe and preparation technology are quite flexible. These products allow for the introduction of fruit or vegetable pomace powder as well as other functional ingredients, which will greatly increase its biological value without changing its basic properties.  
This study aimed to develop a foamy confectionery product with pomace powder of musky squash (PPMS) and artichoke syrup to evaluate the effect of different concentrations of PPMS on the sensory characteristics, physico-chemical, and textural properties of the foamy confectionery products, including monitoring of the main parameters of the product during storage.