Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials

A study to determine the total content of phenolic compounds, flavonoids and mass fraction iodine in chocolate using non-traditional raw materials has been conducted. The object was products, containing stevioside, erythrol, germinated soy flour, enriched with iodine.
 Carrying out this set studies is important because it will developed chocolate. Based on obtained patterns, possible percentage satisfaction recommended daily requirement amount consumption product per day.
 As a result research, found, that compounds control type 198 mg GA / 100 g initial material less compared sample chocolate, where were used. results correlate determining flavonoids. types exceed samples by 229 C material. That satisfies 88.6% amount. It carrier 63 μg g. In there found only traces iodine. determined, use 10%, due reduction cocoa 42% for woman aged 30… 40 years average labor intensity.
 are useful they allow develop recommendations materials. What affect solution an social problem - maintaining high efficiency, confrontation environmental factors under pandemic influx test substances