Development Of Sugar Cookies With A Predisposition To Disrupt The Folate Cycle
Table 4: Results of studies on the preservation of vitamins in cookies
Name of the vitamin | The vitamin content in the product | ||
Control(sample without the addition of vitamins),mcg | Developed cookies, mcg | Vitamin losses during baking, % | |
B6, mcg/100 g of cookies | 150.00±40.00 | 1860.00±280.00 | 34 |
B9, mcg/100 g of cookies | 70.00±30.00 | 200.00±40.00 | 50 |
B12, mcg/100 g of cookies | 0.11±0.04 | 0.80±0.16 | 87 |