Abstract
Methods have been developed for determining the mass fraction of protein, water-soluble vitamins B₁ and B₂, the mass fraction of omega-3 fatty acids, the mass fraction of cholesterol in fat-containing confectionery. Factual data on the content of vitamins B₁ and B₂, omega-3 fatty acids, cholesterol in fat-containing confectionery products have been obtained. It has been established that of the studied samples of sugar cookies, one sample is a source of vitamins B₁, B₂. Of the studied samples of flour confectionery, two samples of oatmeal cookies are a source of omega-3 fatty acids and are characterized by the absence of cholesterol. Based on the developed methods, a methodology has been developed for monitoring the content of vitamins, omega-3 fatty acids, cholesterol in fat-containing confectionery products.
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