Figure 2. Integral quality indicator of new gingerbreads with filling
according to organoleptic parameters after 180 days of storage
Source: developed by the author
Changes in the content of moisture of gingerbreads were investigated in order to
determine the effectiveness of staling deceleration in various packaging materials (Fig.
3).
Figure 3. Change in moisture content of packed gingerbread’s control sample
at the temperature of (182) С and φ = 75 %
Source: developed by the author
3
,9
4
4
,4
6
4
,5
4
,0
3
4
,5
5
4
,5
3
3
,9
4
4
,4
6
4
,4
5
3
,3
4
4
,0
4
4
,0
9
3
3,2
3,4
3,6
3,8
4
4,2
4,4
4,6
4,8
Control sample
"Yodynka fruktovi"
"Yodynka molochni"
CP+PI
MPP
BOPP
CPP
SWF
P
oi
nt
s
7
8
9
10
11
12
13
14
15
0
30
60
90
120
150
180
1. CPP
2. BOPP
3. MPP
4. SWF
5. CP+PI
Shelf life, days
2
3
5
4
1
M
oi
st
ure
c
ont
ent
,
%
- 408 -