This article discusses the possibility of using the powder from scrap cloudberry in the recipe of bakery products from wheat flour. Bakery products produced using traditional technology and using the freezing baking technology.The powder obtained by drying and chopping cloudberry scrap collected in the Leningrad region. The main recipe used a bakery recipe with 5% sugar and 4% vegetable oil, which replaced flour powder from scrap cloudberry in an amount of 1 to 7%. It was established that the recipe for bakery products made of wheat flour contain 5% of cloudberry powder using the free-form method. In the process of firing intensification of fermentation occurs, which leads to an increase in the acidity of bakery products above the permissible values. The tested high-availability semi-finished products were frozen at minus 18 ° C and stored under these conditions for 2 weeks. Corn powder contributed to better preservation of a specific volume of bakery products. In the ice cream and bakery powder, the antioxidant activity was determined by the FRAP method with orthophenanthroline, titration of tannin with potassium permanganate in the presence of indigocarmine. The use of cloudberry powder increases the antioxidant activity of bakery products, which is facilitated by the hydrolysis of ellaglutanin, during the freezing of test semi-finished products and baking. Compared with products of traditional recipes, baked goods with powder from cloudberry bugs increased antioxidant activity by 1.17 and 1.36 times with simultaneous increase in tannin by 9.8 and 13.7%, respectively, for traditional technology and freezing baking technology.
The results of studies of the biochemical composition and antioxidant properties of nuts sold in the consumer market of St. Petersburg were presented in the work. The objects of research were kernels of nuts: sweet almonds, hazelnuts, cashews, walnuts. Total Soxhlet lipids, fatty acid composition, vitamin E, fractional composition of tocopherols and phytosterols, total phenolic compounds and flavonoids, antioxidant activity by FRAP with ferric chloride, o-phenanthroline and Triton X 100 were determined in nuts. Nuts varied in lipid content (42.6–65.4%) with a predominance of unsaturated fatty acids from 80.4 to 92.4 relative%. Oleic acid prevailed in the fatty acids of almonds, hazelnuts and cashews, while linoleic acid prevailed in walnuts. Walnuts contained the highest amount of polyunsaturated fatty acids. The antioxidant properties of nuts were formed by a complex of water and fat-soluble antioxidants. Fat-soluble antioxidants included vitamin E with a predominance of ?-tocopherol in the kernels of sweet almonds and hazelnuts, ?-tocopherol - in walnuts and cashews. Only sweet almond kernels contained all the tocopherol fractions. ?- and ?-tocopherols were absent in hazelnut lipids, while ?-tocopherols were absent in cashews and walnuts. ?-sitosterol, campesterol and stigmasterol with a predominance of ?-sitosterol were identified in the composition of phytosterols in all nut kernels. Water-soluble antioxidants are mainly represented by phenolic compounds, the amount of which varies widely depending on the type of nuts: cashews
Sea buckthorn fruits, due to the content of complexes of water- and fat-soluble antioxidants, have therapeutic and prophylactic properties. Their content depends on the species, subspecies, varieties, botanical varieties, ecological and geographical origin of sea buckthorn fruits. The paper presents the results of studies of the composition of antioxidants and antioxidant activity of three botanical varieties of sea buckthorn (Hippopha? rhamnoides L.) growing in the Leningrad region of the northwestern region of Russia. As part of the antioxidant complex, the content of phenolic antioxidants (phenolic compounds, flavonoids, phenolic acids) and vitamin C was investigated. The greatest variability of water-soluble sea buckthorn antioxidants is associated with the content of vitamin C – from 82 to 297 mg/100g, depending on the botanical variety. The content of total phenolic compounds was 600–795 mg/100g, and the content of flavonoids and phenolic acids was 265–346 and 105–170 mg/100g, respectively. In the complex of fat-soluble antioxidants of sea buckthorn fruits of different varieties, the content of vitamin E and carotenoids was investigated, which was 6.9–8.3 and 10.7–14.9 mg/100g, respectively. The content of vitamin C influences the formation of antioxidant properties determined by the DPPH method and coulometric titration of water and alcohol fractions, forming a number of botanical varieties of sea buckthorn: Orange> Vitamin> Giant. The antioxidant activity of alcoholic fractions is 1.3–1.7 times higher than that of aqueous fractions, depending on the botanical variety of sea buckthorn fruits. The content of phenolic antioxidants (total phenolic compounds, flavonoids and phenolic acids) influenced the antioxidant activity determined by the FRAP method, forming a number of sea buckthorn varieties: Vitamin> Orange> Giant
The paper presents the optical characteristics of extracts obtained from marc berries of the heather family - lingonberries, cranberries, blueberries and blueberries. To obtain extracts, the berries were pressed by electromechanical method. From the obtained marc berries, water extracts were obtained in a microwave oven with a power of 800 W and a generation frequency of 2450 MHz for different exposure modes from 288 W to 800 W. Hydraulic module 1:10. The duration of the microwave heating 60 seconds. Controls were extracts obtained using hot water and infusion for 10 minutes. The optical characteristics of the juices and extracts from the marc berries were measured spectrophotometrically in the wavelength range of 410-630 nm. The maximum values of the optical spectra were recorded at D520, regardless of the berries used. An increase in the power of the microwave effect led to an increase in the optical values of the spectra of the extracts: bilberry > blueberry> lingonberry> cranberry. The optical characteristics of microwave extracts reached control values when exposed to 464 W for bilberries and blueberries, 648 W for lingonberries and 800 W for cranberries, which affected the color intensity and color coordinates, but did not significantly affect the shade, with the exception of bilberries. The color coordinates of bilberry extracts were closest to the color coordinates of the juices, the hue was more intense than in the juices, but was within the limits characteristic of the formation of color under the influence of anthocyanins. Bilberry extracts had a higher color intensity than blueberry extracts, but smaller shade values. Optical characteristics of berry extracts can be used to optimize the hydronic module and extraction modes.
The article considers the influence of the region of origin of black tea on the formation of its antioxidant properties. The study involved samples of black tea, coming to the retail trade of St. Petersburg from Indian, Ceylon, Chinese and Kenyan. Significant differences were found in the quantitative composition of individual antioxidants in black tea samples, depending on the region of growth, both in the dry tea leaf and in the infusion. Water-soluble extractives in dry tea leaves and infusion prevailed in Ceylon tea. Tannin prevailed in Indian tea, and total phenolic compounds and flavonoids in Kenyan. The maximum transition of tannins in the infusion occurred in Kenyan tea, which accounted for 97.9% of its content in dry tea leaves. The higher brewing temperature of black tea increased the extraction of individual antioxidants. Black tea, depending on the region of origin, was distributed according to the content of total phenolic compounds and flavonoids as follows: Kenyan tea samples > Chinese tea samples > Indian tea samples > Ceylon tea samples. The antioxidant properties of tea were studied for anti-radical activity by the DPPH method and chelation ability by the FRAP method. Chinese tea samples had the highest antiradical activity, and Kenyan tea samples had the ability to bind chelate compounds into complexes. The deviation of antioxidant properties between samples of black tea from different regions was a maximum of 10% in terms of chelating ability (FRAP method) and 35.5% in anti-radical activity (DPPH method). The maximum antiradical activity and chelating ability of all samples of black tea was indicated at a higher tea brewing temperature.
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