Вестник МГТУ. 2018, №3.

Руденко О. С. и др. Соответствие информации о содержании витаминов… 504 O. S. Rudenko, M. V. Osipov, I. A. Belova, I. M. Svyatoslavova 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 В 1 and В 2 in samples of flour confectionery products: the mass fraction of B 1 in biscuits is 0.02–0.23 mg/100 g, B 2 – 0.03–0.24 mg/100 g. In gingerbreads the mass fraction of B 1 is 0.03–0.21 mg/100 g, B 2 – 0.01–0.20 mg/100 g. The mass fraction of B 1 in crackers is 0.02–0.18 mg/100 g, B 2 – 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 B 1 and B 2 in the vitaminized biscuit do not correspond to the data presented on the label. Thus, the actual vitamin B 1 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 B 2 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 B 1 and B 2 in flour confectionery. C ontent of B 2 in dry milk is higher than in wheat flour more than in 20 times. It has been determined that content of vitamins B 1 is 0.18 – 0.23 mg/100 g, B 2 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. Key words: riboflavin, thiamine, vitamins B 1 , B 2 , flour confectionery products, electrophoresis.