Figure 11. Change in peroxide number of fat of choux gingerbreads with filling,
packed into cardboard packages with polyethylene insert, at the temperature
of (182) С and φ = 75 %
Source: developed by the author
After 2 months' storage, the peroxide number of fat in control sample of
gingerbreads with filling increased in 2.2 times, in "Yodynka fruktovi" – in 1,5 times,
and "Yodynka molochni" – in 1,64 times. However, the most noticeable changes in fat
occurred at the end of storage. During 6 months' storage, the peroxide number in the
control sample of gingerbreads with filling increased in 4.2 times, "Yodynka fruktovi"
– in 3.58 times, and "Yodynka molochni" – in 3.24 times. However, the type of
packaging materials has its influence upon preservation of respective characteristics of
gingerbreads.
If we compare the flow of oxidative transformations in fats during the storage of
"Yodynka molochni" gingerbreads in various packaging materials, then we can mark
that the higher efficiency was ensured by the usage of packaging from polypropylene
film (Fig. 12).
During 6 months' storage, peroxides' content in the fat of gingerbreads in a
package of polypropylene film increased to 0.068% of iodine, which is by 16.1 and
22.0% less, compared with products packaged into oriented and cast polypropylene
bags, and by 19.1 and 33, 8% less compared to cardboard packages with polyethylene
insert and polyethylene shrink wrap film. At the end of storage, the peroxide number
of gingerbreads' fat of "Yodynka molochni", packed into shrink wrap film, increased
in 3.64 times, and in case they are packed into polypropylene: metallized – in 2.72,
oriented – in 3.16 times, cast – in 3.32 times, and into cardboard packages with a
polyethylene insert – in 3,24 times.
0
0,02
0,04
0,06
0,08
0,1
0,12
0
2
4
6
1. Control sample
2. "Yodynka fruktovi"
3. "Yodynka molochni"
Storage period, month
Pe
roxi
de
num
be
r, m
m
ol
/ kg
½ О
1
3
2
- 416 -