CHANGES IN CONSUMER PROPERTIES OF NEW GRAIN CRISPBREADS BASED ON SPELT DURING STORAGE

The changes that occur with the organoleptic, physicochemical, and microbiological performance of new grain crispbreads based on spelt with the inclusion of enriching supplements in the process of storage. Types of packing, which are used for packing grain crispbreads have been analyzed. The results of the organoleptic analysis showed that the use of biaxially oriented polypropylene film (BOPP) kept the organoleptic performance of grain crispbreads at a high level for six months, in contrast to the samples that were stored in a polyethylene film (PF). According to the physical and chemical performance (mass fraction of moisture, acidity and the acid number of fat), it was found out that it is advisable to use metalized packages of BOPP for storage of crispbreads, allowing their storage life extension up to six months with a slight decrease in physical and chemical performance. Microbiological analysis showed that the inclusion of vegetable supplements in grain crispbreads reduced the overall insemination of the initial samples and improved the stability of finished products during storage, due to the antioxidant properties of enriching supplements. On the basis of the researches carried out, we define the guaranteed storage term for expanded heifers, which is 6 months in the BOPP package.

Abstract licence: CC BY

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