package with a polyethylene insert. A similar dependence was also found for "Lvivski
osoblyvi" – by 16.8, 16.3, 11.1 and 10.6%, "Imbyrni pikantni" – by 13.5, 12.5, 8.5 and
7.3 % and "Bdzhilka" – by 17.1, 17.8, 11.6 and 9.8% lower, respectively.
Figure 1. Integral quality indicator of new choux gingerbreads by organoleptic
characteristics after 180 days of storage
Source: developed by the author
Adding fermented rye malt, rye malt extract and glucose-fructose syrup stipulates
deceleration of gingerbreads' staling and maintains their soft texture, while powder of
marigold inflorescence and ginger root syrup create an original and pleasant taste and
smell that are not lost after 6 months’ storage. Therefore, according to the quality level,
the control sample is considerably inferior to the gingerbreads of improved
composition with the filling – by 12.5 and 13.8% for "Yodynka molochni" and
"Yodynka fruktovi", respectively.
The integral quality indicator of the control sample, gingerbreads with filling
"Yodynka fruktovi" and "Yodynka molochni" packed into polypropylene metallized,
after 6 months' storage, was higher than organoleptic indicators of the same products
packed into a shrink polyethylene film by 20.7, 12.3 and 10.5% (Fig. 2).
In comparison with the control sample (packed into shrink wrap polyethylene
film), the integral quality indicator of the products packed into bags of metallized,
oriented, cast polypropylene and into cardboard packages with a polyethylene insert
had higher values by the end of storage. For gingerbreads "Yodynka fruktovi" and
"Yodynka molochni" this value comprised 36.2, 33.5, 32, 9 and 33.2% and 35.3, 33.2,
30.5 and 34.4% respectively.
3,79
4,27
4,29
4,25
3,91
4,51
4,54
4,53
3,77
4,49
4,5
4,56
3,28
3,86
4
3,87
3
3,2
3,4
3,6
3,8
4
4,2
4,4
4,6
4,8
Control sample
"Lvivski osoblyvi"
"Imbyrni pikantni"
"Bdzhilka"
CP+PI
MPP
BOPP
CPP
SWF
P
oi
nt
s
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