Evaluating stability of food ingredients with dihydroquercetin in bakery production

The purpose of this study was to establish the loss of antioxidant-oriented food ingredients in bakery production made from wheat and wheat-rye flour. When developing enriched bakery products, including antioxidant-oriented ones, it is important to take into account the fact that the introduction of functional food ingredients in the formulation of bakery products must strictly comply with the established standards (GOST Р 52349-2005, МР 2.3.2.2571-10, МР 2.3.1.1915-04, MР 2.3.1.2432-08). The following developed food ingredients were used as antioxidant food ingredients: micronized dihydroquercetin, dihydroquercetin encapsulated in β-cyclodextrine and dihydroquercetin encapsulated in nanoemulsion. Dehydrated food ingredients (freeze-dried) were mixed with flour at the stage of preparation of the main raw material. The experimental laboratory baking tests were made to evaluate the loss of food ingredients in the production of bakery products. The total flavonoids (spectrophotometric method with quercetin, mg EQ/g) and dihydroquercetin weight fraction (HPLC method, mg/g) were controlled in the finished samples of bakery products. The results showed that the loss of dihydroquercetin food ingredients used for enrichment of bakery products is significant and ranges from 24 to 40 %. It was found that encapsulation in β-cyclodextrine and nanoemulsion reduces dihydroquercetin antioxidant losses and ensures its stability in the product matrix. Thus, the obtained results made it possible to establish the proportion of dihydroquercetin food ingredients providing the content of a functional food ingredient in bakery products that meets the established regulatory requirements for functional foods, taking into account consumption norms.