Control
y = 0,2064t + 0,6783
R
2
= 0,9624
Zagadka
y = 0,1496t + 0,7948
R
2
= 0,9808
Figure 3. Change of the acid number and lipid fractions of the sugar cookie
Zagadka
By methods of mathematical processing it is established that all values of pair
coefficients of correlation between duration of storage and peroxide, acid and
benzidine numbers are close to unity. This confirms a strong enough connection and
allows you to predict the duration of storage of a new sugar Zagadka cookie.
CONCLUSION
We have experimentally confirmed that the resistance of fats during storage can
increase the active compounds of the powder from the roots of dandelion medicinal.
The most effective was the concentration of this additive in the amount of 2 %, which
slows the accumulation of primary oxidation products in 1,6 times in comparison with
the control, the amount of secondary oxidation products at a wavelength of 532-535
nm – 1.3 times, and the products of hydrolysis of fat – 1.4 times less in comparison
with the control.
Also, the expediency of the inclusion of powder from the roots of dandelion
medicinal in the formulation of sugar cookies in order to extend its shelf life.
Experimental studies have confirmed that the most noticeable changes in organoleptic
characteristics occurred in the control sample of sugar cookies after 6 months of storage
(slightly rancid taste and deterioration of consistency), and in the cookie Zagadka
recorded a slight discoloration.
During the entire period of storage (8 months), the number of peroxides compared
to the initial increased in the lipid fraction of sugar cookies Zagadka 3.8 times, whereas
in the control sample – 11 times. During the same period of storage, the components
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