Scie ntific justification of using lungwort drug as antioxidant supplement for flour confecti onery products
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2016, Vol 1, Issue 78
Abstract
Purpose. The study of the antioxidant action of the lungwort powder officinalis, which was introduced into the fatty basis at various concentrations in order to study the scientific justification of using of antioxidant supplements in formulations of flour confectionery products. Apart from that, the expediency to use lungwort powder officinalis for prolonging fat induction period has been proved. It is planned to conduct further research to development of new formulations of flour confectionery products. Methods. Iodometric on benzidine color reaction with carbonyl compounds, the method of titration of free fatty acids in terms of accelerated kinetic storage method at 50±2 °C. Results. During the study determined the optimal concentration of antioxidant supplements to fat mass. Conclusions. The concentration of antioxidants has made a significant impact on their inhibitory effect, with increasing their concentration the antiradical capacity increases. Lungwort powder showed high antiradical capacity in a concentration of 2 % by weight of the lipid base and is a promising addition to the recipe of flour confectionery products.
Authors and Affiliations
Alina Tkachenko
Keywords
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