DETERMINATION OF LYCOPENE CONTENT IN FOOD PRODUCTS AND PROSPECTS FOR ITS USE IN BAKERY PRODUCTS

Authors

  • R.R. Ashirov Penza State Technological University
  • D.I. Frolov Penza State Technological University

Keywords:

lycopene, food, bread, content

Abstract

The article assessed the lycopene content in tomatoes, tomato products and fruits. The lycopene content in fresh tomatoes ranged from 1.22 to 6.44 mg/100 g, the average content in tomato pastes was 41.49±1.42 mg/100 g, in ketchups - 11.14±0.32 mg/100 g, and in tomato juices - 6.87±0.37 mg/100 g. The prospects for using lycopene powder in bakery products were assessed.

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Published

2024-10-20

Issue

Vol. 11 No. 3 (2024)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2024 R.R. Ashirov, D.I. Frolov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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