INFLUENCE OF ANTIOXIDANT ADDITIVES ON THE QUALITY OF WAFFLE CAKE FATTY FILLINGS
Journal Title: Міжнародний науково-практичний журнал Товари і Ринки - Year 2017, Vol 1, Issue 24
Abstract
Background. Waffle cakes contain a significant amount of fat that is why they are characterized by limited resistance to oxidation processes, leading to lower quality and reduced shelf life of products. Scientists are constantly seeking inhibitors of fat oxidation. Herbal antioxidant products are the most promising. The aim is to justify the use and identify the amount of milk thistle oil cake (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) for the extension of the storage of waffle cake fatty fillings. Material and methods. The antioxidant properties of milk thistle oil cake (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) on the confectionery fat for waffle and cooling fillings of non lauric type of "Violia" series by PLC Vinnytsia Oil and Fat Integrated Plant were studied. Research was conducted by rapidly kinetic method at temperature 80 ±2 °C with free access of atmospheric oxygen. Quality shift of fat samples was determined by accumulation of peroxide and carbonyl compounds, which react with benzidine, and free fatty acids. Results. Rapid accumulation of primary oxidation products occurred during storage and there was a noticeable slowdown in the speed of the process only at the end of the storage. This is due to the volatility of hydro peroxides to high temperatures with the partial conversion of primary oxidation products into the secondary ones. Adding 1 % milk thistle oil cake combined with 0.2 % succinic acid was most optimal in terms of slowing down the oxidation process. Conclusion. On the basis of the conducted researches, it was found that milk thistle oil cake combined with succinic acid inhibit the oxidative processes in confectionery fats for waffle fillings during storage, which confirms the antioxidant properties of these substances. Using milk thistle oil cake (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) for the extension of the storage of fat wafer fillings cakes was substantinated.
Authors and Affiliations
Ivan SYROKHMAN, Roksolana BOYDUNYK
Keywords
Related Articles
- EP ID EP299481
- DOI -
- Views 76
- Downloads 0
Rheological properties of flour dough with coconut fiber.
Background. The promising way of improving the quality of honey cakes is the usage of biologically active materials of herb origin enriched with micronutrients. The Ukrainian market is presenting a wide range of dietary...
КРАФТОВА ТЕХНОЛОГІЯ СИРОКОПЧЕНИХ КОВБАС
Обґрунтовано доцільність використання мікроорганізмів із пробіотичними властивостями та препарату нізин замість нітриту натрію в крафтових технологіях сирокопчених ковбас. Отримані зразки ковбасних виробів відповідали ви...
Technology of milk-protein co-precipitates and their biological value.
Background. The deficit of valuable protein in the human ration can have negative consequences for the health. One of the solutions to this problem is the production of milk-protein concentrates and their subsequent use...
THE MARKET PROSPECTS OF PHYSIOLOGICALLY FUNCTIONAL BEVERAGES
Background. During the last decades a new approach for nutrition choice step-by-step was formed among consumers on the background of priorities changes. It requires the modern solutions from producers and scientist. One...
ТЕХНОЛОГІЯ ДЕСЕРТУ "ОКСАМИТ" З ПОКРАЩЕНИМ НУТРІЄНТНИМ СКЛАДОМ
Розроблено технологію десерту з покращеним нутрієнтним складом, що містить бісквітний напівфабрикат зі спельтового борошна, ягідне пюре та крем на основі сиру кисломолочного та йогурту, в якому визначено вміст мінеральни...