ОПРЕДЕЛЕНИЕ СОДЕРЖАНИЯ ЛИКОПИНА В ПРОДУКТАХ ПИТАНИЯ И ПЕРСПЕКТИВЫ ЕГО ИСПОЛЬЗОВАНИЯ В ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЯХ

R.R. Ashirov; D.I. Frolov

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.