Compliance of information on the content of vitamins when labeling confectionery products with their actual content

Confectionery products possessing an adjusted chemical composition to increase the content of vitamins can serve as an additional their source in human diet. The purpose of the study is to assess the compliance of information on the content of vitamins in flour confectionery products and possible ways to increase their content. Wide ranges characterize the content of vitamins В1 and В2 in samples of flour confectionery products: the mass fraction of B1 in biscuits is 0.02-0.23 mg/100 g, B2 - 0.03-0.24 mg/100 g. In gingerbreads the mass fraction of B1 is 0.03-0.21 mg/100 g, B2 - 0.01-0.20 mg/100 g. The mass fraction of B1 in crackers is 0.02-0.18 mg/100 g, B2 - 0.00-0.07 mg/100 g. Information of the vitamins' content in flour confectionery products is not always reliable. Experimental data of the content of vitamins B1 and B2 in the vitaminized biscuit do not correspond to the data presented on the label...