Enrichment of the Products of Fat-and-Oil and Biotrchnology Industries by Antioxidants and Preservatives of Powders From Barry Raw Materials

Abstract

It was found in investigation of amount of polyphenolic substances in samples of mixes with different contents of grape skin and mountain ash powders that varying the ratios of the mass fractions of the components practically did not affect the content of quercetin, which was not less than 6.7 %. Oxidated form of quercetin can influence on increase in resistance to microbiological spoil of a finished product. Inverse proportion between increasing in mass fraction of mountain ash berries powder and the sum of polyphenolic substances in terms of cyanidin-3,5-diglucoside was defined. It was shown in the study of sorbic acid content in samples of mixes of powders that content of sorbic acid increased from 0.43 % to 0.54 % with an increase (from 1 % to 3 %) in the mass fraction of mountain ash berries powder in the mixture. It was shown in the research of pectic substances content in selected samples of mixes of powders that total content of pectic substances also increased from 1.89 % to 3.28 % with an increase in the mass fraction of mountain ash berries powder and crude fiber values practically did not change. The conducted microbiological researches of samples of mayonnaise with 40.0 % fat mass fraction and yogurt with a 2.5 % fat mass fraction showed that adding of mix of grapes skin powder (2.0 % by weight) and mountain ash berries powder (3.0 % by weight) into the products slowed down the growth of yeast and mold.