(glycerin, sorbitol), as well as by introducing emulsifiers (monoglycerides, etc.), they
can be prevented from these processes [5].
Dry breakfasts are characterized by a pronounced crispness and contain moisture
within the range of 6-8%, which determines their increased hygroscopicity. The use of
vacuum packing for extrudates from multilayer film materials allows to maintain a low
moisture content in them for 12 months and to achieve stability of many micronutrients
of the products.
Considering the abovementioned, the purpose of our research is to establish a
connection between protective properties of packaging materials, storage conditions
and changes in the quality of new products [6].
Research results. Changes in organoleptic indicators of quality and moisture
content of gingerbreads during storage. One of the main processes that occur during
the storage of gingerbreads is their staling. In order to decelerate staling, it is
recommended to replace part of sucrose with fructose, enzymatic hydrolyzates of flour,
polydextrose, and sorbitol. The introduction of these components contributes to an
increase of the moisture content in gingerbread crumbs.
According to the results of organoleptic analysis, after 6 months of storage, the
level of experimental samples' quality was higher by 9.6% for "Lvivski osoblyvi"
gingerbreads, by 10% for "Imbyrni pikantni" and 9.2% for "Bdzhilka" as compared to
a control sample.
Packing of gingerbreads to metallized polypropylene bags provides a high integral
indicator of quality according to organoleptic characteristics – 4,51 for "Lvivski
osoblyvi" gingerbreads, 4,54 and 4,53 for "Imbyrni pikantni" and "Bdzhilka"
gingerbreads, which comprise 15.3, 16.1 and 15.8% higher result than that of the
control sample (Fig. 1).
Replacing a part of the flour with malting products – rye, barley malt, rye or barley
malt extract will also contribute to increase in the content of bound moisture. Free
water may be in the hydrocarbon- and starch-bound state. The mechanism of
gingerbreads staling is explained by the migration of free water from an amorphous
matrix, which is formed by simple carbohydrates, to the crystalline regions of starch
[4].
In order to determine the influence of packaging materials upon preservation of
organoleptic characteristics of products, gingerbreads were packed into bags of
polyethylene (PE); cast polypropylene (CPP), oriented polypropylene (BOPP),
metallized polypropylene (MPP), shrink wrap film (SWF) and into cardboard package
with polyethylene insert (CP + PI). Packaging into a shrink polyethylene showed low
efficiency of organoleptic characteristics' preservation – the integral quality indicator
of the control sample of gingerbreads was by 19.2, 14.9, 16.2 and 15.5% lower than
for products packed into polypropylene metallized, oriented, cast and cardboard
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