INFLUENCE OF SEMI-FINISHED ROSE HIP PRODUCTS ON THE SHELF LIFE OF FAT-CONTAINING CONFECTIONERY PRODUCTS

YUNBTW

Abstract

Annotation. The influence of antioxidants on the oxidation process of fat-intensive foods is considered. Confectionery products with a high fat content are sub-ject to burnout, which is caused by deterioration of the fats included in their composi-tion, which leads to a sharp deterioration in the organoleptic properties of the product. In order to slow down the process of rancidity of fats, it is advisable to introduce raw materials containing antioxidants. The priority direction is the development of technologies for confectionery products with new types of plant raw materials, such promising raw materials are semi-finished rose hips.
The object of study is the study of the antioxidant properties of semi-finished ro-sehip products in comparison with individual antioxidant vitamins: C, E, β-carotene and their composition “Vetoron”. The study was conducted on model mixtures “Frying fat + Antioxidant”. The nutrient composition of rose hips, the drug “Vetoron”, antioxi-dant vitamins: C, E, β-carotene, and their positive aspects of use in the food industry to slow down the rancidity of fats have been studied. The most significant slowdown in the formation of peroxides is observed with the introduction of antioxidant vitamin compositions in the form of the drug “Vetoron” and semi-finished rosehip products as antioxidants. The work used accelerated research methods - the method of fat oxida-tion with molecular oxygen at high temperatures and analyzed by calculation the ef-fectiveness of antioxidants based on the Arrhenius equation. Based on the results of the analyses, similar dependences were obtained, which confirms the results ob-tained earlier in an accelerated way at elevated temperatures; they are also true for low temperatures. The shelf life of fats with antioxidants has been calculated; adding rosehip seeds to the recipe increases the shelf life by 1.5 times, which indicates the effectiveness of adding the antioxidant.