Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials

Keywords: chocolate, stevioside, erythrol, germinated soy flour enriched with iodine

Abstract

A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germinated soy flour, enriched with iodine.

Carrying out this set of studies is important because it will determine the content of phenolic compounds, flavonoids and iodine in the developed chocolate. Based on the obtained patterns, it is possible to determine the percentage of satisfaction of the recommended daily requirement and to set the recommended amount of consumption of the developed product per day.

As a result of research, it has been found, that the total content of phenolic compounds in the control type of chocolate per 198 mg of GA / 100 g of the initial raw material is less compared to the sample of chocolate, where non-traditional raw materials were used. The results of the study correlate with the results of determining the total content of flavonoids. The developed types of chocolate exceed control samples by 229 mg of C / 100 g of the initial raw material. That satisfies 88.6% of the recommended daily amount. It has been found, that the developed type of chocolate is a carrier of iodine in the amount of 63 μg / 100 g. In the control sample of chocolate there were found only traces of mass fraction of iodine. It has been determined, that the use of germinated soy flour, enriched with iodine in the amount of 10%, due to the reduction of cocoa mass satisfies 42% of the recommended daily amount of iodine for a woman aged 30… 40 years of average labor intensity.

The obtained results are useful and important because they will allow to develop recommendations for the consumption of chocolate using non-traditional raw materials. What will affect the solution of an important social problem - maintaining high efficiency, confrontation with environmental factors under the pandemic due to the influx of test substances

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Author Biographies

Yana Biletska, V.N. Karazin Kharkiv National University

PhD, Associate Professor

Department of International Ecommerce and Hotel and Restaurant Business

Olha Bilovska, V. N. Karazin Kharkiv National University

Department of International E-Commerce and Hotel and Restaurant Business

Anna Krivtsova, V. N. Karazin Kharkiv National University

Department of International E-Commerce and Hotel and Restaurant Business

Irуna Нuzhva, V. N. Karazin Kharkiv National University

Department of International E-Commerce and Hotel and Restaurant Business

Alla Nekos, V. N. Karazin Kharkiv National University

Doctor of Geographical Sciences, Professor

Department of Environmental Safety and Environmental Education

Educational and Scientific Institute of Ecology

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Published
2021-05-31
How to Cite
Biletska, Y., Bilovska, O., Krivtsova, A., НuzhvaI., & Nekos, A. (2021). Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials. EUREKA: Life Sciences, (3), 41-45. https://doi.org/10.21303/2504-5695.2021.001875
Section
Food Science and Technology