THE USE OF NATURAL ANTIOXIDANTS FOR THE MANUFACTURE OF PRESERVED PASTRY GOODS
Cheliabiieva Viktoriia, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)
Kostyuchenko Anna, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)
Semenyuk Неlena, Chernihiv National University of Technology (95 Shevchenka Str., 14027 Chernihiv, Ukraine)
Urgency of the research. Baking is oxidized, so the question remains as to increase their stability during storage, which requires a search for new antioxidants.
Target setting. The food industry uses synthetic antioxidants. They inhibit the oxidation of fats. Natural antioxidants are not limited to use dose. Their application - a promising way to develop products, so that they are rich in vitamins, minerals, dietary fiber and other.
Actual scientific researches and issues analysis. Author of several works studied the antioxidant action of vegetable raw materials. Medicinal plants natural antioxidants. Promising powders grape marc, plum puree, prunes, prune extract, powdered rind of pomegranate and pomegranate juice. There are no studies on the use of eggplant and skin of red grapes as the antioxidants in the flour confectionery products.
Uninvestigated parts of general matters defining. The analysis showed that the limited information on the use as antioxidants in cookies powders from the skins of red grapes and eggplant, contains the most powerful antioxidants - reservatol and nasunin.
The research objective. The article presents data on the antioxidant activity of the powders from the skins of red grapes and eggplant.
The statement of basic materials. Oxidation of margarine by adding the extract obtained from the peel of red grapes 2.3 times less than the control sample. . When stored for one month humidity control samples decreased by 2.2 times as compared with the samples that contained powders eggplant peels and grapes.
Conclusions. The extract powder of red grapes - an effective antioxidant fat sugar cookie. Use margarine extract may improve stability by 2.3 times. Introduction powders skin of red grapes and eggplant in flour in the production of biscuits a positive effect on its moisture during storage. In connection with the introduction of the powder sugar, cookie humidity is not significantly change during storage. Eggplant peel powder has a stabilizing effect with respect to beta-carotene.
antioxidants, anthocyanins, nasunin, resveratrol, the skin of eggplant, the skin of red grapes, sugar cookies
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