Chocolate as a product for functional nutrition

Быков, Д.Е.; Макарова, Н. В.; Валиулина, Д. Ф.

doi:10.21443/1560-9278-2018-21-3-447-459

Cited by 7 publications

(4 citation statements)

References 12 publications

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“…One reason is that algal polysaccharides (contained in agar-agar, which is used in marmalade preparation) are known to have some residual activity [ 33 , 34 ]. Nut seeds and chocolate contain lipophilic vitamins; chocolate also contains a significant amount of plant polyphenols, which explains its ARP [ 35 ].…”

Section: Resultsmentioning

confidence: 99%

“…We justify this by the increase in the proportion of cocoa powder in the respective products: 34% for the milk chocolate and 75% for the dark chocolate. Cocoa butter was not included in our study, since in the literature its ARP values are noted to be much lower than of chocolate itself [ 35 ]. We selected expired cocoa powder (with a production date of December 2011) for analysis, primarily to compare the drop in ARP indicators after such a long shelf life.…”

Section: Resultsmentioning

confidence: 99%

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Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality

Gorbachev

Klokonos

Mutallibzoda

et al. 2022

Foods

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Antiradical potential (ARP) is an important measure of food safety. In addition, it directly or indirectly affects the rate of occurrence of a number of human pathologies. Using a photocolorimetric analysis of DPPH (2,2-diphenyl-1-picrylhydrazyl) solutions, we estimated the antiradical potential of food raw materials, food concentrates, biologically active substances, and wild plants. We conducted approximately 1500 analyses of almost 100 food products selected from 11 food groups: vegetables, milk, meat, fish, cereals and bread, drinks (including tea and coffee), etc. With a confidence interval (CI) of 95%, the average values for animal products range from 15.87 to 18.70 ascorbic acid equivalents per gram of dry matter. For plant materials, the range is 474.54–501.50 equivalents when wild herbs are included and 385.02–408.83 equivalents without taking herbs into account. The antiradical potential of the biologically active substances we studied ranged from 706.84 to 847.77 equivalents per gram of dry matter, which makes it possible to use some of the components to repair products with low ARP values, for example, bread and baked goods, confectionery, milk and dairy products, carbonated drinks, and juice. In this study, a low ARP value is associated with a reduction in the shelf life of products and a deterioration in their organoleptic properties; therefore, we propose using ARP as an important reference for describing the quality of food products and raw food materials.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality

Gorbachev

Klokonos

Mutallibzoda

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…Scientists believe [15] that the total content of phenols is a determining indicator of the level of antioxidant activity of food systems. According to literature data [16], germinated soy flour has a high content of phenols, so it is possible to assume that due to its content the content of phenols in the test sample of chocolate increases.…”

Section: Research Results and Their Discussionmentioning

confidence: 99%

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

et al. 2021

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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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“…Источником этих веществ служат продукты переработки какао-бобов: масло какао, какао тертое, какао-порошок, какао-крупка. Уровень изученных показателей не зависит от такой характеристики, как цена шоколада [12]. Кемеровским государственным университетом представлена работа, цель которой состояла в изучении суммарного содержания антиоксидантов (ССА) в национальном хакасском продукте талган на основе зерна овса.…”

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Functional food products: the relationship between the theory, the production and a consumer

2021

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The purpose of the research. A large number of studies and developments of Russian and foreign authors on functional food products indicates an increased interest in this topic. At the same time, questions arise as to how these developments are realized in real business, and in what form they reach the consumer. The article attempts to understand the relationship between the theoretical development of functional food products, the actual production and a consumer.The methods. For this purpose we have reviewed the most interesting publications, analyzed publication activity, studied the market and surveyed potential buyers.The results. As a result of the research, a steady increase in publications devoted to the study of the sources and physiological effects of various functional ingredients has been revealed: probiotics, sources of dietary fiber, pectin substances, polyphenols, vitamins, etc. The analysis of the actual functional food production has revealed the lack of certification of this group of products in the Russian legislation, so, manufacturers cannot position their product as a functional one. However, studies are being conducted to identify the sales volume of «functional» group of products. As a result of a survey of potential consumers, gaps in understanding the essence of functional food products, their differences from fortified and healthy foods have been identified.The conclusion. Thus, it can be concluded that the relationship between the theory, the production and a consumer in the field of functional foods is broken. The production and volume of functional food products in Russia lags far behind the world level. However, with proper educational work of the media, it is possible to raise awareness and interest of the population in functional food products.

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Chocolate as a product for functional nutrition

Cited by 7 publications

References 12 publications

Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality

Antiradical Potential of Food Products as a Comprehensive Measure of Their Quality

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

Functional food products: the relationship between the theory, the production and a consumer

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