Antioxidant properties of ivan-tea (Chamaenerion angustifolium (L.))
DOI:
https://doi.org/10.31617/2.2023(46)07Keywords:
antioxidants, wafer cakes, confectionery fat, ivan-tea, oxidation, peroxide number, acid number, benzidine number.Abstract
Introduction. Extending the shelf life of confectionery products while maintaining their quality is one of the main tasks of food industry specialists.
Problem. Wafer cakes with fat fillings contain a significant amount of fats with limited resistance to oxidation, which leads to a deterioration in their quality and a reduction in shelf life. Antioxidants are used to inhibit the above-mentioned processes.
The aim of the study – to justify the use of ivan-tea (Chamaenerion angustifolium (L.)) alone and in combination with succinic acid to extend the shelf life of fat fillings of wafer cakes.
Methods. The antioxidant properties of ivan-tea powder (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) on the confectionery fat for wafer and cooling fillings of non-laurin type "Violia" series were studied by accelerated-kinetic method at temperature 80 ± 2 °C with free access of air oxygen. The change in the quality of the studied fat samples was determined by the accumulation of peroxide, carbonyl compounds and free fatty acids.
Results. During storage the accelerated accumulation of primary oxidation products occurred, and only at the end of storage a noticeable slowdown in the speed of the process was observed, which is due to the volatility of hydro peroxides to high temperatures with a partial conversion of primary oxidation products into the secondary ones. The addition of ivan-tea powder in the amount of 1 % in combination with succinic acid in the amount of 0.2 % turned out to be optimal in terms of slowing down the oxidation process.
Conclusions. It was established that the ivan-tea powdery substances in combination with succinic acid slow down the oxidative processes in confectionery fats for waffle fillings during storage, which confirms the antioxidant properties of these substances. The use of ivan-tea powder (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) to extend the shelf life of fat fillings of wafer cakes is substantiated.
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