not change throughout the shelf life (organoleptic and physico-chemical parameters);
the second – indicators that change during storage (microbiological) and characterize
the oxidative transformation of products 13.
That is why we have studied the changes in organoleptic and physico-chemical
parameters during storage of new sugar cookies Packed in boxes of corrugated
cardboard (weight) at a temperature of (18 and 2) °C and a relative humidity of 75 %.
This is due to the fact that in such conditions the most noticeable changes in these
indicators of cookie quality. The quality was controlled at intervals of 1 month before
the onset of signs of damage.
According to organoleptic indicators, the change in the quality of sugar cookies
within three months was not revealed, which corresponds to the shelf life according to
the current regulatory documentation. After 6 months of storage in the control sample
was felt slightly rancid taste and there were deviations in consistency, and sugar
cookies Zagadka observed slight discoloration.
After 8 months of storage, the quality of the new sugar cookie was inferior to the
initial in the intensity of flavor and taste, color intensity, consistency. According to
organoleptic characteristics, the control sample became unusable.
The peroxide numbers of the lipid fraction of the sugar cookie, which was laid for
storage, are low enough, which indicates their high quality (Fig. 2).
Control
y = 0,0149t + 0,0026
R
2
= 0,9635
Zagadka
y = 0,0067t + 0,0134
R
2
= 0,9699
Figure 2. Change in peroxide value of the lipid fraction of the sugar cookie
Zagadka
Some substances dandelion roots medicinal (essential oils), which is part of the
cookie Zagadka, interact with active radicals, which limited the accumulation of
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