The possibility of using powdered sea - buckthorn in the development of bakery products with antioxidant properties
Laen...
Kuupäev
2018
Kättesaadav alates
Autorid
Nilova, L.
Malyutenkova, S.
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Abstrakt
The
article examines ways of increasing the antioxidant capacity of bakery products
(referred to here as BP) by adding powdered peel, powdered seeds, and powdered marc produced
from sea
-
buckthorn berries. Three different versions of BP were developed with the
maximum
addition of the following powders: from the peel (3%), from the marc (5%) with a sugar content
of 14.5%; and from seeds (5%) with a sugar content of 5%, and with a potato flake content of
5%. BPs with the addition of sea
-
buckthorn powders were bake
d at two temperature regimes:
200°C and 220
°C. The content of phenolic compounds, flavonoids, and ascorbic acid were
determined for the sea
-
buckthorn powder, for the crust of BP, and in BP crumbs. The antioxidant
activity of BP was determined by the use o
f two methods: by chemiluminescence, and by their
reaction to the DPPH
-
radical. Cyclic amides (lactams) were determined in BP crusts and crumbs
with the use of the IR spectroscopy method. The AOA of powdered sea buckthorn depended upon
the volume of phenol
ic compounds and ascorbic acid in them: peel
>
marc
>
seeds. The
antioxidant properties of BPs decreased in the following order and were aligned the following
way: BP with marc
>
BP with peel
>
BP with seeds. They displayed higher AOA levels than was
calcu
lated in theoretical tests, depending upon the volume of powders in the recipe. An increase
of the baking temperature led to a loss of phenolic compounds and vitamin C, as well as to the
formation of poly lactams. BP baked at the temperature regime of 200
°C
displayed the greatest
AOA levels.
Kirjeldus
Article
Märksõnad
sea buckthorn, peel, seed, marc, bakery products, antioxidant activity, lactams, articles