0.030% of iodine. During the same period, the content of primary products of fat
oxidation in the control sample was significantly higher – in 2.26 times – if compared
to “Bdzhilka” gingerbreads. The increase of peroxide number of “Imbyrni pikantni”
and “Lvivski osoblyvi” was in 1.88 and 1.51 times lower, compared with the same
parameter of the control sample.
Taking into account the slightest changes in "Bdzhilka" gingerbreads' fat, we
examined the efficiency of using different packaging materials to decelerate fats
oxidation in these products (Fig. 10).
Figure 10. Change in peroxide number of fat of “Bdzhilka” gingerbreads,
at the temperature of (182) С and φ = 75 % in different packaging
Source: developed by the author
The content of fat oxidation's primary products of gingerbreads, packed into
metallized polypropylene, increased in 2,0 times. During the 6 month's storage of
gingerbreads in packages of oriented and cast polypropylene, their peroxide number
increased in 2.9 and 3.2 times, respectively, which is 43.3% and 60.0% higher than that
of gingerbreads, packed into bags from metalized polypropylene. When comparing the
effectiveness of packaging from polyethylene, its combination with a cardboard
packaging allows you to limit the accumulation of fat oxidation products in "Bdzhilka"
gingerbreads up to 35,9%, compared to the products packed into shrink-wrap
polyethylene bags.
Gingerbreads with filling contain 3.6 to 5% fat that is why for them it is also
important to decelerate negative changes in fats during storage. To compare the
efficiency of the applied additives in the recipe of new gingerbreads, we studied the
dynamics of changes in peroxide number of these products, packed into cardboard
package with a polyethylene insert (Fig. 11).
0
0,01
0,02
0,03
0,04
0,05
0,06
0
2
4
6
1. CP+PI
2. MPP
3. BOPP
4. CPP
5. SWP
Shelf life, month
Pe
roxi
de
num
be
r, m
m
ol
/ kg
½ О
1
5
4
3
2
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