Figure 12. Change in peroxide number of fat in “Yodynka molochni” choux
gingerbreads at the temperature of (182) С and φ = 75 % in different types
of packaging
Source: developed by the author
In order to prevent fat spoilage in extruded products, it is expedient to use fats
with a minimum amount of highly unsaturated fatty acids, without signs of oxidation,
packed in grease- and light-protective materials, and to store products at low
temperatures and low relative humidity [6, 7]. The storage of "Zolota bdzhilka" dry
breakfasts in standard conditions requires adequate protection against the action of
oxygen.
For this purpose, the products were packed into packages of various polymeric
materials, whose protective effects are noticeable in the dynamics of peroxides'
accumulation (Fig. 13).
In the fat of "Zolota bdzhilka" dry breakfasts at a temperature of (18 ± 2) ºС the
accumulation of peroxide compounds was not the same in different packages. In
packages of polyethylene, the most intense growth of peroxide number was noticeable
during the first two months of storage – in 2.77 times, whereas in the period from 2 to
8 months this number grew much slower – in 1.88 times. At later stages, the intensity
of auto-oxidation was slowed down, as it was proved by the data that the peroxide
number of fat between 8th and 10th months of storage increased in 1.4 times, and from
10th to 12th months – in 1,17 times. Some difference in the efficiency of PP packaging
was detected only after 12 months of storage (8%). The protective effect of PET bags
is quite close to that of PP bags, and only after 12 months the difference in the amount
of peroxide compounds was 9%. BOPP bags were characterized by the highest
0
0,01
0,02
0,03
0,04
0,05
0,06
0,07
0,08
0,09
0,1
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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