Chocolate as a product for functional nutrition
Journal Title: Вестник МГТУ - Year 2018, Vol 21, Issue 3
Abstract
The problem of producting food products with functional properties has become increasingly urgent in the recent years. This is explained by the deterioration of the overall ecological situation, the decline in the quality of life, the emergence of a large number of chronic and widespread diseases. An increasing number of doctors and nutritionists are of the opinion that it is nutrition that can prevent many types of diseases. It is functional foods that can serve as a prophylaxis for many diseases: diabetes, cardiovascular changes, oncology, atherosclerosis, etc. Deterioration of the human body is associated with an increase in the amount of free radicals in the body, a decrease in the number of antioxidants inside cells of various organs, i. e. absence or deterioration of its own antioxidant defense system. Many functional products are positioned as products containing vitamins and antioxidants. As a result of chemical composition study (the content of phenols and flavonoids) and antioxidant activity (the ability to trap free radicals of 2,2-diphenyl-1-picrylhydrazyl, reducing force with the FRAP reagent and inhibiting the oxidation of linoleic acid) of the raw material for the production of chocolate – cocoa beans products: cocoa butter, cocoa liquor, cocoa powder, cocoa grain – high values for all products except cocoa butter have been discovered. A comparative study of these indicators for 14 brands of chocolate, both domestic and imported, relating to different price categories has shown that chocolate brands have values of the same level approaching the high levels of raw materials. The level of the studied indicators does not depend on such characteristic of the indicator as a price of chocolate. It has been revealed that such product as chocolate bar cannot be distinguished as an effective antioxidant.
Authors and Affiliations
D. E. Bykov, N. V. Makarova, D. F. Valiulina
Keywords
Related Articles
- EP ID EP402236
- DOI 10.21443/1560-9278-2018-21-3-447-459
- Views 112
- Downloads 0
Development of preventive vegetable products with protein fortifiers
The developing new formulations of specialized products for the nutrition of schoolchildren and adolescents requires the search for new raw materials that guarantee the expansion of the assortment and increase the consum...
Some reproductive parameters of populations of Macoma calcarea (Bivalvia, Tellinidae) in the Barents and Pechora Seas
Macoma calcarea is a boreal-arctic species widespread in all the northern seas of Russia. Like all bivalve molluscs M. calcarea plays an important role in marine ecosystems. Despite the widespread use many aspects of the...
Trends in the development and updating of the fishing fleet in the Northern Basin
The practice and need to update and form the production and technical base of fishery enterprises have an increasing impact on performance of the fisheries complex and become decisive when considering the prospects for i...
Prospects for using various modifications sorbents in the natural environments purification from oil products in the Kola North conditions
Studies on the effectiveness of the using aluminosilicate mineral vermiculite of various modifications as a sorbent for the purification of natural media from petroleum products have been carried out. It has been shown t...
On reasons of specific composition of the Keivy domain rocks (the Kola Peninsula)
The Keivy domaindiffers from the other structures of the Kola region by the specific composition of the metamorphic complexes, the presence of the oldest for the region alkaline granites and gabbroanorthosites associated...