Grounds of rational concentration of chokeberry additives in short pastry

Horiainova, Iuliia and Горяйнова, Юлія Артурівна and Trykul, Oleksandr and Трикуль, Олександр Олександрович (2019) Grounds of rational concentration of chokeberry additives in short pastry. Обладнання та технології харчових виробництв (38 (2)). pp. 60-66. ISSN 2079-4827

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Abstract

The problem of oxidation as the most common type of food fat damage is considered. The possibility of preserving the quality of fats by using synthetic antioxidants has been established. The article presents and analyzes data on the use of synthetic substances that have antioxidant activity, prolong the shelf life of edible fats. Also, the results of the study of the antioxidant activity of two synthetic organic compounds - ionol and tuberculosis - in relation to butter in storage in a household refrigerator and the comparative characteristics of their activity are considered. It was found that in the presence of bubble and ionol there is a decrease in the number of peroxide compounds in comparison with the control sample of butter, while in the presence of ionol, their number is less than twice as much as a bullet. The results of the determination of acid numbers indicate that in all cases there is an increase in the number of free acids, but in the presence of antioxidants their number is less than in the control sample.

Item Type: Article
Uncontrolled Keywords: storage periods, oxidation processes, antioxidant activity, synthetic antioxidants, butter, butanol, ionol
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 06 Sep 2019 12:20
Last Modified: 06 Sep 2019 12:20
URI: http://elibrary.donnuet.edu.ua/id/eprint/1568

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