Abstract
A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germinated soy flour, enriched with iodine.
 Carrying out this set of studies is important because it will determine the content of phenolic compounds, flavonoids and iodine in the developed chocolate. Based on the obtained patterns, it is possible to determine the percentage of satisfaction of the recommended daily requirement and to set the recommended amount of consumption of the developed product per day.
 As a result of research, it has been found, that the total content of phenolic compounds in the control type of chocolate per 198 mg of GA / 100 g of the initial raw material is less compared to the sample of chocolate, where non-traditional raw materials were used. The results of the study correlate with the results of determining the total content of flavonoids. The developed types of chocolate exceed control samples by 229 mg of C / 100 g of the initial raw material. That satisfies 88.6% of the recommended daily amount. It has been found, that the developed type of chocolate is a carrier of iodine in the amount of 63 μg / 100 g. In the control sample of chocolate there were found only traces of mass fraction of iodine. It has been determined, that the use of germinated soy flour, enriched with iodine in the amount of 10%, due to the reduction of cocoa mass satisfies 42% of the recommended daily amount of iodine for a woman aged 30… 40 years of average labor intensity.
 The obtained results are useful and important because they will allow to develop recommendations for the consumption of chocolate using non-traditional raw materials. What will affect the solution of an important social problem - maintaining high efficiency, confrontation with environmental factors under the pandemic due to the influx of test substances
Highlights
According to the forecasts of the world’s leading experts in the field of nutrition and medicine, the issue of developing technologies for special dietary products is quite acute and is relevant [1]
It can be stated, that the total content of phenolic compounds in the control type of chocolate per 198 mg of GA/100 g of the product is less compared to the sample of chocolate, where non-traditional raw materials were used
The prospect of further research is to study the antiradical activity of the developed chocolate with a content of 10 % germinated soy flour, enriched with iodine; because radicals are highly reactive substances that lead to cell mutations or death
Summary
According to the forecasts of the world’s leading experts in the field of nutrition and medicine, the issue of developing technologies for special dietary products is quite acute and is relevant [1]. Research work [5] proves the positive properties of chocolate as a product for specialized nutrition due to the content of phenolic compounds and flavonoids. The disadvantage of the proposed method of chocolate production is the partial content of white sugar and the lack of essential micronutrients, especially iodine. Given that chocolate is a popular confectionery product among children and adults and can take a worthy place in the diet of modern human, it is necessary to conduct research, aimed at studying the content of mass fraction of iodine, phenolic compounds and flavonoids. Study of the content of phenolic compounds, flavonoids, iodine in chocolate using non-traditional raw materials. To achieve this goal, the following tasks were set:.
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