Prediction of the shelf life of wheat-cedar flour and determination of its antioxidant capacity

The results of storability studies, as well as antioxidant characteristics of composite wheat-cedar flour and bakery products produced on its basis, are presented. It has been established that the developed technology for producing composite wheatcedar flour provides an increase in fat content by 4.5 times and protein by 9.6% compared to a control sample of flour without nuts. Products made from composite flour acquire a characteristic cedar aroma, which positively influences their organoleptic assessment. A comparative analysis of the quality indicators of laboratory samples of wheat and composite wheat-cedar flour showed that the addition of pine nut kernels reduces the moisture content, whiteness, falling number, and gluten content, and changes its characteristics in the direction of relaxation and greater extensibility. The character of the change in the acid value of fat (AVF) of wheat and wheat-cedar flour during storage for 180 days at temperatures of 20±0.5, 30±0.5 and 40±0.5°C was revealed, which made it possible to predict the shelf life of composite wheat-cedar flour. It has been established that the use of pine nut kernels in the composition of composite wheat-pine nut flour does not increase the growth of the AVF indicator. The predicted shelf life of the composite wheat-cedar flour is at least 8 months. The antioxidant properties of composite wheat-cedar flour were established, revealing values of 0.32±0.03 and 5.22±0.14 μm TEAC/g DM for the lipophilic and hydrophilic fractions, respectively. For the samples of bakery products produced on its basis, the Prior criterion value was 0.26, which exceeds similar values for wheat products made from whole grain flour (0.10) and from grade 1 wheat bakery flour (0.07). Thus, composite wheatcedar flour can be recommended for industrial production and the manufacture of products with increased nutritional value.

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