Investigation of changes in fatty base of gingerbreads and products of
extrusion. The main direction in deceleration of fats' oxidation processes is an addition
into products' recipes of raw materials with high antioxidant properties in combination
with modern packaging materials' usage. In order to slow down the fat oxidation, it is
expedient to use morin, quercetin, aspartic acid, achillea, sage, fennel, oregano, thyme,
as well as their mixture with ascorbic acid.
Fat-containing products are considered to be the most instable during the storage
as they have components that undergo oxidative transformation, due to which the taste
and smell of products deteriorates and the index of their safety reduces. Changes in
peroxide number of products have been studied aiming to establish the effectiveness
of deceleration of gingerbread fat's oxidation using various natural additives with
antioxidant properties and using different packaging materials.
The change in peroxide number of gingerbreads packed into metallized
polypropylene is shown in Fig. 9.
Figure 9. Change in peroxide number of fat of new choux gingerbreads,
packed into metallized polypropylene film, at the storage temperature
of (182)С and φ = 75 %
Source: developed by the author
Under these conditions, the smaller fat changes were noticed in “Bdzhilka”
gingerbreads. During the period of studies, their peroxide number grew from 0.015 to
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