Influence of storage conditions of biscuits with sesame seeds addition on the stability of product
2010
Rybicka, R. | Kazmierczak, A. | Bartodziejska, B.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Chlodnictwa i Jakosci Zywnosci, Lodz
Biscuits with sesame seeds addition were stored at various temperatures (20 degree C, 30 degree C, 40 degree C), within 18 weeks. During the three parallel storaging tests, the changes in the fat contained in the tested biscuits were compared, using the indices of quality: determination of peroxide value, acid value, and epihydrine aldehyde and as a result of sensory analysis. For each storage temperature the analysis of the kinetic of the peroxide and the reaction rate constants were calculated. It was verified in the Arrhenius equation is satisfied, and the activation energy was calculated. Using the results obtained for the biscuits with sesame seeds stored at a temperature of 40 degree C it was possible to shorten the shelf-life testing time for 6 weeks, compared to the time of shelf-life tests in normative terms
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