Development of Pastry Formulas with High Antioxidant Content

Saratov State Agrarian University named after N.I. Vavilov, 410005, Saratov, Sokolovaya, 335, Russian Federation

^* Corresponding author: asiyatugush@mail.ru

Abstract

The article presents the results of a study of the effect of prescription components on the antioxidant activity of flour confectionery products. The main raw material used was light grain rye flour of the Saratov selection of the varieties Solnyshko and Pamyati Bambysheva. Vegetable powders from carrots and beets, as well as jam and candied carrots were used as vegetable components. Phenolic compounds contained in flour from light-grain rye and processed vegetables from carrots and beets have extensive biological functions and have a beneficial effect on living organisms, which makes their research relevant. The measurements are carried out on the analyzer of antioxidant activity TsvetYauza-01-AA in comparison of the received signal with the signal of the quercetin standard. In experimental samples of flour confectionery products based on wheat flour with vegetable processing products, the content of antioxidants increases 2.4 times, compared with the control sample. Whereas in experimental samples of flour confectionery products based on flour from light grain rye, the content of antioxidants increases 3-4 times, compared with the control sample from wheat flour. However, when comparing control samples in a sample based on flour from the grain of light grain rye variety Solnyshko, the content of antioxidants is 1.8 times higher, in contrast to the sample from wheat flour.