THE INFLUENCE OF ROSEHIP COMPONENTS ON THE OXIDATION PROCESS OF CONFECTIONERY FAT FOR CHOCOLATE

Abstract

In the production of chocolate, cocoa butter is partially or completely replaced by confectionery fat, which, due to oxidation, deteriorates and the expiration date of the product is reduced. To solve this problem, it is more expedient to introduce into the fat composition powder additives containing natural antioxidants, for example, powders from rosehip components – the whole fruit, the pulp, the seeds. The antioxidant properties of rosehip are mainly attributed to the high content of ascorbic acid (vitamin C) and tocopherols (vitamin E). It is known that the biochemical composition of rosehip varies depending on the variety, climatic conditions of the geographic growth area and other factors. The feasibility of using wild rosehip powders (Kotayk region, RA) as supplements containing natural antioxidants is investigated. The well-known drying mode - blanching the fruits with steam for 30 s, drying for 7 hours at a temperature of 70°C with active ventilation, ensures minimal losses of vitamin C. Sodium phenol indophenolate confirmed that vitamin C is mostly contained in rosehip pulp powder, and by high-efficiency liquid chromatography, vitamin E is

mostly contained in seed powder.

The oxidation of confectionery fat ILLEXAO SC 70 (Sweden) in the presence of powders (30 wt.%) from the components of wild rosehip and cocoa powder (for comparison) is studied by an accelerated research method - for 8 hours at a temperature of 80°C. The peroxide number is determined as a quantitative indicator of fat oxidation. It has been established that confectionery fat is oxidized least of all in the presence of rosehip seed powder, but oxidation increases in the following order: cocoa powder, whole rosehip powder, rosehip pulp powder. This dependence is determined by the content of tocopherols and ascorbic acid.

The use of powders from the components of wild rosehip in fat-intensive confectionery products, in particular in chocolate, contributes to the expansion of the range of products of functional value with a long expiration date.