peroxides during storage. The peroxide number of fat of this cookie after 3 months of
storage increased 1.7 times compared to the original value, and after 8 months of
storage – 3.8 times.
Research. M. Dorokhovych, significant deterioration of the organoleptic
characteristics observed in pastry products, peroxide value exceeding 0,624 mmol
1
/
2
/O/kg and 10, 14.
It should be noted that during the entire storage time (8 months), the amount of
peroxides in the new sugar cookie did not exceed 0.624 mmol ½O/kg, in contrast to
the control.
During the storage of cookies, the sugar part of the peroxides is converted into
carbonyl compounds that react with benzidine. We have studied the change in the
benzidine number of the lipid fraction of a new sugar cookie. The results of the research
are given in table. 4.
Table 4 The change in the number of benzidine lipid fraction of the sugar cookie
Zagadka,
1сm
1%
р 0,05; n = 3
The name
of the
cookie
The duration of storage, months
0
2
4
6
8
Control
0,146 0,007
0,196 0,010
0,375 0,019
0,429 0,021
0,579 0,029
Zagadka
0,127 0,006
0,169 0,008
0,273 0,014
0,316 0,016
0,354 0,018
According to the results of our research, the benzidine number of the lipid fraction
of sugar Zagadka cookies after 2 months of storage remained at a low level.
Within 3 months of storage in a new sample of sugar cookies Zagadka benzidine
number increased by 1.5-1.7 times compared to the original value. During this period,
the number of carbonyl compounds increased by 2.0 times. After 8 months of storage
of benzidine, the number of lipid fraction of the Zagadka cookie increased by 2.8 times,
while in the control-by 4.0 times (compared to the original value).
In addition to the primary oxidation products in the lipid fraction of sugar cookies
accumulate and hydrolysis products (Fig. 3).
Under standard storage conditions, more free fatty acids were accumulated in the
control sample. So, after 3 months of storage, the number of them increased by 2.6
times compared to the original value. At the same time, in the lipid fraction of the
cookie Zagadka, this figure increased by 1.4 times.
At the end of storage (8 months) of the roots of the dandelion medical most
effectively affected the rate of hydrolysis of the lipid fraction, which is included in the
recipe of the cookie Zagadka. The acid number of this sample increased 2.3 times
compared to the initial value, while the control – 4.1 times.
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