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

Abstract

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. Thus, the actual vitamin B1 content in samples of vitaminized biscuits was 6.4 % and 5.0 % of the recommended daily intake (RDI), while the label indicated 21 % of the recommended daily allowance, the actual vitamin B2 content was 8.1 % and 4.4 % of the RDI, while the label indicated 14 %. The use of such raw components as fruit raw materials and dried dairy products allows increasing the content of vitamins B1 and B2 in flour confectionery. Content of B2 in dry milk is higher than in wheat flour more than in 20 times. It has been determined that content of vitamins B1 is 0.18–0.23 mg/100 g, B2 is 0.15–0.24 mg/100 g in the samples of sugar cookies with dairy products, which is up to 15 % of the average daily requirement of an adult in those vitamins.

Keywords

• riboflavin
• thiamine
• vitamins B1
• B2
• flour confectionery products
• electrophoresis