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Декабрь 2014 (published: 03.12.2014)
Number 4(22)
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Benefits of production of strudels without addition of preservative
Domorackyi S. S., Gryazon D.Y.
Keywords: strudel, preservative, time of storage.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Benefits of production of strudels without addition of preservative
Problems of the negative influence of chemical adjuncts on the organism of the human were observed. Tendency to leaving from using them in food production was sweeped. Ways of production of strudels with addition of preservative and without it were observed. Using the experimental data were made graphs of relation of germ contamination from time of storage. It was established that storage life of the product wich was manufactured without addition of the potassium sorbate does not exceed allowed microbiological parameters during 5 days. It was showed that products received without addition of preservative keep their consumer properties (color, taste, flavour) during 5 days. Possibility of exception of unnatural ingredients from composition of food product without deterioration of its property and organoleptic characteristics was confirmed.
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Keywords: strudel, preservative, time of storage.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License