Abstract
The article presents the results of a study of the effect of prescription components on the antioxidant activity of flour confectionery products. The main raw material used was light grain rye flour of the Saratov selection of the varieties Solnyshko and Pamyati Bambysheva. Vegetable powders from carrots and beets, as well as jam and candied carrots were used as vegetable components. Phenolic compounds contained in flour from light-grain rye and processed vegetables from carrots and beets have extensive biological functions and have a beneficial effect on living organisms, which makes their research relevant. The measurements are carried out on the analyzer of antioxidant activity TsvetYauza-01-AA in comparison of the received signal with the signal of the quercetin standard. In experimental samples of flour confectionery products based on wheat flour with vegetable processing products, the content of antioxidants increases 2.4 times, compared with the control sample. Whereas in experimental samples of flour confectionery products based on flour from light grain rye, the content of antioxidants increases 3-4 times, compared with the control sample from wheat flour. However, when comparing control samples in a sample based on flour from the grain of light grain rye variety Solnyshko, the content of antioxidants is 1.8 times higher, in contrast to the sample from wheat flour.
Highlights
IntroductionDue to the deterioration of the ecological state of the environment, changes in the nature of nutrition, the development of food technology, which involves the use of a large number of food additives, including synthetic origin, the antioxidant balance of the human body is disrupted, which leads to an increase in the number of free radicals
According to the concept of the national technological initiative, the food industry until 2035 is tasked with creating, producing and selling personalized and general, based on traditional raw materials and their substitutes, food products, using health-saving technologies, taking into account diseases, food allergies, types professional activity, national traditions, and etc. [1].Due to the deterioration of the ecological state of the environment, changes in the nature of nutrition, the development of food technology, which involves the use of a large number of food additives, including synthetic origin, the antioxidant balance of the human body is disrupted, which leads to an increase in the number of free radicals
A technology has been developed for production of shortbread cookies with addition of vegetable powder from the roots of carrots and beetroot, with candied carrots (STO, RC, TI 00493497-0022016 Shortbread with the addition of Kisher vegetable processing products)
Summary
Due to the deterioration of the ecological state of the environment, changes in the nature of nutrition, the development of food technology, which involves the use of a large number of food additives, including synthetic origin, the antioxidant balance of the human body is disrupted, which leads to an increase in the number of free radicals. Antioxidants are natural or synthetic substances that are able to slow down or stop oxidation; it is an important indicator that is associated with the spread of oxidative processes and their negative consequences in any field of activity. The value of antioxidants in the food industry is associated with: 1) an increase in the antioxidant status of the body; 2) improving the quality and terms of storage of food products, in particular fat-containing [3]
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