Compliance of information on the content of vitamins when labeling confectionery products with their actual content
Journal Title: Вестник МГТУ - Year 2018, Vol 21, Issue 3
Abstract
Confectionery products possessing an adjusted chemical composition to increase the content of vitamins can serve as an additional their source in human diet. The purpose of the study is to assess the compliance of information on the content of vitamins in flour confectionery products and possible ways to increase their content. Wide ranges characterize the content of vitamins В1 and В2 in samples of flour confectionery products: the mass fraction of B1 in biscuits is 0.02–0.23 mg/100 g, B2 – 0.03–0.24 mg/100 g. In gingerbreads the mass fraction of B1 is 0.03–0.21 mg/100 g, B2 – 0.01–0.20 mg/100 g. The mass fraction of B1 in crackers is 0.02–0.18 mg/100 g, B2 – 0.00–0.07 mg/100 g. Information of the vitamins' content in flour confectionery products is not always reliable. Experimental data of the content of vitamins B1 and B2 in the vitaminized biscuit do not correspond to the data presented on the label. Thus, the actual vitamin B1 content in samples of vitaminized biscuits was 6.4 % and 5.0 % of the recommended daily intake (RDI), while the label indicated 21 % of the recommended daily allowance, the actual vitamin B2 content was 8.1 % and 4.4 % of the RDI, while the label indicated 14 %. The use of such raw components as fruit raw materials and dried dairy products allows increasing the content of vitamins B1 and B2 in flour confectionery. Content of B2 in dry milk is higher than in wheat flour more than in 20 times. It has been determined that content of vitamins B1 is 0.18–0.23 mg/100 g, B2 is 0.15–0.24 mg/100 g in the samples of sugar cookies with dairy products, which is up to 15 % of the average daily requirement of an adult in those vitamins.
Authors and Affiliations
O. S. Rudenko, M. V. Osipov, I. A. Belova, I. M. Svyatoslavova
Keywords
Related Articles
- EP ID EP402469
- DOI 10.21443/1560-9278-2018-21-3-497-504
- Views 135
- Downloads 0
Extrusion in the production technologies of North Basin cartilage fish
Nowadays one of the main tasks of developing domestic fishery complex is increasing efficiency of aquatic biological resources (ABR) extraction and optimizing their processing. The increased pace of processing of ABR is...
Metal content in bottom sediments of the central part of the Pechora Sea in the current period
Based on the data from the marine researches of Knipovich Polar Research Institute of Marine Fisheries and Oceanography (PINRO) carried out in the period of 2010–2015, the content of some metals in bottom sediments of th...
Structure of settlements of Macoma balthica in the southern knee of the Kola Bay
The study of seasonal dynamics of size-mass structure of Macoma balthica settlements has been investigated on the littoral zone of the southern part of the Kola Bay. Age structure has been calculated; data on the density...
Cryoextrusion in technology of fish feed production
The process of grinding the frozen fish raw materials using the useful model of a piston-type extruder with cooled working bodies has been investigated. A new feed product – cryo minced fish feed – has been obtained. The...
Influence of frequency on the synchronous electrical machine parameters
The current and moment of resistance to rotation of the inductive synchronous electric machine under inductive load have been considered. For a synchronous machine with an inductive load, Theorem 1 is valid: the current...