ANTIOXIDANT EFFECT OF MEDICINAL PLANTS ON THE CONFECTIONERY FAT FOR CHOCOLATE

Authors

  • A.J. ADIBEKYAN National Polytechnic University of Armenia Author
  • H.M. HAYRAPETYAN National Polytechnic University of Armenia Author
  • N.R. HOVHANNISYAN National Polytechnic University of Armenia Author
  • M.Z. PETROSYAN National Polytechnic University of Armenia Author

Keywords:

chocolate, confectionery fat, antioxidant, rosehip, mint, expiration date

Abstract

The oxidation of ILLEXAO SC 70 confectionery fat for chocolate was studied by an accelerated method and under normal conditions in the presence of natural antioxidants - powder additives (30 wt.%) from rosehips and mint. Peroxide value was determined as a quantitative indicator of fat oxidation. It has been found that confectionery fat oxidizes the least in the presence of rosehip seed powder, but oxidation increases significantly in the presence of mint.

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Published

17.03.2026

Issue

Vol. 2 (2023)

Section

Articles

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