Justifi cation of the choice of raw materials for confectionery safety management

Abstract

It is shown that a certain set of indicators of oxidative spoilage corresponds to a certain shelf life of confectionery products. The ratio of the induction time, peroxide value, and other indicators allows predicting the safety of confectionery. Diff erent fats have diff erent eff ects on the preservation of vitamins. It has been found that the loss of vitamin B1 in cookies made using sunfl ower oil was 34%. However, in cookies made with palm oil, the loss was only 13%. The infl uence of the quality of peanuts and cashews on the preservation of candy shells has been studied. After storage at a temperature of 18°C, the highest values of the peroxide value were found for the fat fraction of sweets made using peanuts. After 2 months, the induction time of the fat fraction of candy shells decreased by 1.7 times. With an increase in the storage temperature of sweets by 10ºС, the rate of oxidative processes increased by 2 times. This approach can be used to predict the shelf life using the accelerated aging method.