storage, we also conducted a study of the effect of this additive on the change in the
lipid fraction of sugar cookies. Sugar cookies occupy a significant place in terms of
production in the confectionery industry and has a steady demand among the
population among other flour confectionery products.
Flour confectionery products are very different in organoleptic, structural,
mechanical and physico-chemical parameters. Each group is made according to its own
special technology, with a certain set of raw ingredients and according to unified
recipes. This determines their properties and shelf life.
That is why, in order to extend the shelf life of flour confectionery products,
including sugar cookies, it is necessary to clearly formulate the main reasons that affect
the preservation of the quality of the finished product.
According to the classification of flour confectionery products, according to the
dominant factors that affect the quality of products during storage, sugar biscuits
belongs to the first group. This group is characterized by a significant amount of fat
and low humidity (6-7 %). Therefore, their quality is primarily due to the behavior of
the lipid complex, that is, the rate of spoilage of fats and cell 10.
The lipid fraction of sugar cookies is the most labile component, which is
subjected to chemical and biochemical transformations, which are activated by the
action of light, oxygen, heat, moisture, transition metal ions, as well as microorganisms
and a number of enzymes. The development of oxidative and hydrolytic processes
leads to the accumulation of various chemical compounds, peroxides, aldehydes,
ketones, low molecular weight acids, oxy acids, etc. As a result, during storage, the
organoleptic properties of sugar cookies change, and taking into account the depth of
auto-oxidation, there is a deterioration of smell and taste. In the end, such products
become dangerous.
Different methods are used to slow down these processes. According the principle
of their actions, they are divided into active and passive. Methods of active chemical
effects on the oxidation of the lipid fraction of sugar cookies involve the introduction
of antioxidants, synergists and the like. Passive based on mechanical protection, the
most effective is the use of sealed containers, gas, steam and moisture-proof packaging
materials and storage of sugar cookies at low temperatures, etc. [11, 12].
We have developed a recipe and manufactured a production batch of new sugar
Zagadka cookies. As a control sample was selected sugar cookies from flour first grade
Our brand. To slow down the process of oxidation of the lipid fraction of the new sugar
cookies Zagadka (fat base margarine Cream special TM Shchedro produced by PJSC
Lviv fat plant and 10% walnut oil cold pressing) in the formulation included dandelion
root powder in the amount of 2.0% (2.46 kg/t).
It is established that the shelf life of flour confectionery products, including sugar
cookies, is determined by two sets of quality indicators: the first – indicators that should
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