Affiliation:
1. South Ural State University
2. Slovak University of Agriculture
Abstract
Relevance.Bread products are socially important foodstuffs, physically and economically accessible for the majority of population groups in the Russian Federation and many other countries. One of the directions could be the enrichment of bakery products with natural antioxidants of plant origin. Polyphenolic substances, including flavonoids, have priority among plant antioxidants. Today several approaches to enrichment of bakery products with polyphenols and flavonoids are known, each of them characterised by their own advantages and disadvantages. The basis of this study was to evaluate the possibility of using different bakery enrichment approaches to obtain products with given antioxidant properties.Methods. Six samples of bakery products, five of which were enriched with food ingredients— sources of antioxidants— were identified as objects of research. The total content of polyphenols and flavonoids was determined in all the examined samples using spectrophotometric method as well as the antioxidant activity using DPPH-method.Results. Studies have shown that the use of crushed green tea leaves, cedar flour, whole-milled flour from germinated wheat grain as enriching agents allows a significant increase in the total content of polyphenols in the finished samples of baked products, by 46–75% in relation to the control. All the samples of enriched products could be classified as functional foods, as the satisfaction of the daily requirement for flavonoids was more than 15% of the recommended level. At the same time, the use of individual enriching substances such as taxifolin allows to significantly increase the antioxidant activity of baked products (more than by4 times) and with a high probability to steadily regulate it. In general, in all investigated samples of enriched bakery products increase ofthe antioxidant activity by more than 2 times in relation to the controlwas registered. The results confirmed the possibility and feasibility of using the proposed approaches of bakery products enrichment to obtain products with antioxidant properties.
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