ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT

Olena GREK, Tetiana PSHENYCHNA, Mariia NIKOLAIEVA

Abstract

The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the change in the peroxide and acid numbers in spreads with food fibers during storage period for 15 and 30 days at a temperature of (20±2) ° C and (0...- 5) °C has been determined. A significant increase in the peroxide number occurs at a temperature of (20±2) °C. It has been established, that after 6 storage days under the given conditions, the indicator for the control sample increases 4 times, while for products with high-fat content with the addition of antioxidants "NovaSOL COF" and "GRINDOX 109" – 1.2 times. On the 12th storage day, the peroxide number in the spread without additives increased by 8.65 times, in the spread with the introduction of the natural flavoring agent "Caraway – elite flavor" – by 7.15, with the antioxidants "NovaSOL COF" and "GRINDOX 109" – by 4.45 and 4 times, respectively. There was a similar trend towards an increase in the acid number for the research samples of products with high-fat content. After 12 storage days, a significant increase in the value of the acid number has been found in the samples of spreads without antioxidants – 13 times, with the introduction of the natural flavoring agent "Caraway – elite flavor" – 7.8 times. Low acid number values are observed in the samples with the addition of the antioxidants "NovaSOL COF" and "GRINDOX 109", in comparison with other spreads. The obtained results are the basis for the development of recommendations for extending the storage life of products with high-fat content.

 

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