ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT

The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the...

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Autores principales:	Olena GREK, Tetiana PSHENYCHNA, Mariia NIKOLAIEVA
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2021
Materias:	productwith high-fat content antioxidant spread storage period peroxide number acid number Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/880484a57bac43ecbf9e9fa78f798b13
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spelling	oai:doaj.org-article:880484a57bac43ecbf9e9fa78f798b132021-11-15T08:40:39ZANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT2068-66092559-6381https://doaj.org/article/880484a57bac43ecbf9e9fa78f798b132021-09-01T00:00:00Zhttp://fens.usv.ro/index.php/FENS/article/view/820/753https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the change in the peroxide and acid numbers in spreads with food fibers during storage period for 15 and 30 days at a temperature of (20±2) ° C and (0...- 5) °C has been determined. A significant increase in the peroxide number occurs at a temperature of (20±2) °C. It has been established, that after 6 storage days under the given conditions, the indicator for the control sample increases 4 times, while for products with high-fat content with the addition of antioxidants "NovaSOL COF" and "GRINDOX 109" – 1.2 times. On the 12th storage day, the peroxide number in the spread without additives increased by 8.65 times, in the spread with the introduction of the natural flavoring agent "Caraway – elite flavor" – by 7.15, with the antioxidants "NovaSOL COF" and "GRINDOX 109" – by 4.45 and 4 times, respectively. There was a similar trend towards an increase in the acid number for the research samples of products with high-fat content. After 12 storage days, a significant increase in the value of the acid number has been found in the samples of spreads without antioxidants – 13 times, with the introduction of the natural flavoring agent "Caraway – elite flavor" – 7.8 times. Low acid number values are observed in the samples with the addition of the antioxidants "NovaSOL COF" and "GRINDOX 109", in comparison with other spreads. The obtained results are the basis for the development of recommendations for extending the storage life of products with high-fat content.Olena GREKTetiana PSHENYCHNAMariia NIKOLAIEVAStefan cel Mare University of Suceavaarticleproductwith high-fat contentantioxidantspreadstorage periodperoxide numberacid numberFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 20, Iss 3, Pp 256-261 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	productwith high-fat content antioxidant spread storage period peroxide number acid number Food processing and manufacture TP368-456
spellingShingle	productwith high-fat content antioxidant spread storage period peroxide number acid number Food processing and manufacture TP368-456 Olena GREK Tetiana PSHENYCHNA Mariia NIKOLAIEVA ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT
description	The article presents the research results of the antioxidants’ effect of various origins on the storage of dairy products with high-fat content. The quality change of such products was monitored by the oxidation product content. The antioxidants’ effect of natural origin and human-made origin on the change in the peroxide and acid numbers in spreads with food fibers during storage period for 15 and 30 days at a temperature of (20±2) ° C and (0...- 5) °C has been determined. A significant increase in the peroxide number occurs at a temperature of (20±2) °C. It has been established, that after 6 storage days under the given conditions, the indicator for the control sample increases 4 times, while for products with high-fat content with the addition of antioxidants "NovaSOL COF" and "GRINDOX 109" – 1.2 times. On the 12th storage day, the peroxide number in the spread without additives increased by 8.65 times, in the spread with the introduction of the natural flavoring agent "Caraway – elite flavor" – by 7.15, with the antioxidants "NovaSOL COF" and "GRINDOX 109" – by 4.45 and 4 times, respectively. There was a similar trend towards an increase in the acid number for the research samples of products with high-fat content. After 12 storage days, a significant increase in the value of the acid number has been found in the samples of spreads without antioxidants – 13 times, with the introduction of the natural flavoring agent "Caraway – elite flavor" – 7.8 times. Low acid number values are observed in the samples with the addition of the antioxidants "NovaSOL COF" and "GRINDOX 109", in comparison with other spreads. The obtained results are the basis for the development of recommendations for extending the storage life of products with high-fat content.
format	article
author	Olena GREK Tetiana PSHENYCHNA Mariia NIKOLAIEVA
author_facet	Olena GREK Tetiana PSHENYCHNA Mariia NIKOLAIEVA
author_sort	Olena GREK
title	ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT
title_short	ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT
title_full	ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT
title_fullStr	ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT
title_full_unstemmed	ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT
title_sort	antioxidants’ effect on the storage of dairy products with high-fat content
publisher	Stefan cel Mare University of Suceava
publishDate	2021
url	https://doaj.org/article/880484a57bac43ecbf9e9fa78f798b13
work_keys_str_mv	AT olenagrek antioxidantseffectonthestorageofdairyproductswithhighfatcontent AT tetianapshenychna antioxidantseffectonthestorageofdairyproductswithhighfatcontent AT mariianikolaieva antioxidantseffectonthestorageofdairyproductswithhighfatcontent
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ANTIOXIDANTS’ EFFECT ON THE STORAGE OF DAIRY PRODUCTS WITH HIGH-FAT CONTENT

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