Herbs as a source of natural preservatives against rancidity in the low-moisture bakery products

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dc.contributor.authorIorgachova, K.
dc.contributor.authorMakarova, O.
dc.contributor.authorSokolova, N.
dc.contributor.authorKhvostenko, K.
dc.date.accessioned2021-06-02T13:45:47Z
dc.date.available2021-06-02T13:45:47Z
dc.date.issued2019
dc.descriptionHerbs as a source of natural preservatives against rancidity in the low-moisture bakery products / К. Iorgachova, О. Makarova, N. Sokolova, К. Khvostenko // Rural Development 2019: Research and Innovation for Bioeconomy : рroc. of the Intern. Sci. conf., Kaunas, (Lithuania), 26–28 Sept. 2019 / Vytautas Magnus University. – Kaunas, 2019. – Р. 28–33 : tabl., fig. – Ref.: 31 tit.ru_RU
dc.description.abstractIn recent years, it is a global trend of avoiding the use of synthetic ingredients for the food products quality enhancement. In this case it is actual task to search for the alternative natural raw materials, which provide the stabilization the products quality during storage. Due to their chemical composition, physiological and functional-technological properties the usage of herbs is a perspective solution of this problem. The aim of the study was to evaluate the effectiveness of natural ingredients based on herbs (powder and extracts) on the rancidity retardation. The antioxidant effect of herb raw-materials (hop, chamomile, nettle) was studied for the low-moisture bakery products with high fat content. These products are the ideal type of “food on the go” with long term of storage, which characterized with increasing popularity among modern consumers. The study was conducted at the Odessa National Academy of Food Technologies labs. The peroxide value of samples was determined by iodometric method (ISO 3960:2017). The results revealed that addition of natural antioxidants to the bakery goods in comparison to products without additives reduced this indicator up to the 37…52 % for the samples with herbs. It has been determined that hop, chamomile and nettle incorporation have pronounced antiseptic properties also. The use of herbs in the low-moisture bakery products technology leads to the quality stabilization during their shelf life, improvement of nutritional value and it may be more attractive to consumers due to their natural origin.ru_RU
dc.identifier.urihttps://card-file.ontu.edu.ua/handle/123456789/17813
dc.subjectherbsru_RU
dc.subjectlow-moisture bakery productsru_RU
dc.subjectqualityru_RU
dc.subjectrancidityru_RU
dc.titleHerbs as a source of natural preservatives against rancidity in the low-moisture bakery productsru_RU
dc.typeArticleru_RU
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