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

Preview

Text Goriainova_Trykul_artikle_31_03_2019.pdf Download (136kB) | Preview

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.

Actions (login required)

View Item