Study of quality indicators of cream-vegetable spread during storage

The presented research paper describes the dynamics of spread storage at various temperatures, in particular, the processes of oxidative and hydrolytic spoilage of the spread are revealed, and as a result, the organoleptic properties deteriorate, the nutritional and biological value of the product decreases. Analyzing these data, it can be concluded that the concentration of primary oxidation products increases with a decrease in the mass fraction of oil in the spread. This phenomenon is associated with an increase in the dispersion of emulsion products. The same trend is observed at different storage temperatures, with the discrepancy becoming less apparent at lower temperatures. Thus, it can be concluded that the oxidation process is influenced not only by the temperature regime of storage, but also by the degree of dispersion of the oil phase.

Introduction. The submitted research paper describes the storage dynamics of spreads at different temperatures and in particular reveals the processes of oxidative and hydrolytic spoilage of spreads, because of which organoleptic properties deteriorate and the nutritional and biological value of the product decreases.

Object. During the oxidation of the oil distribution phase components, free fatty acids, peroxides, and other oxidation products are produced.

Materials and methods. No significant changes in sensory parameters were observed when stored at -40 °C ± 20 °C for up to 30 days from the date of production. After 40 days, a taste change was observed with a bitter taste and a strong linseed oil smell. The change in active acidity is accompanied by a drop in the index, which leads to an excessively sour taste in the spread at the end of storage. Therefore, at a temperature of -40 °C ± 20 °C, the recommended shelf life for the spread is 60 days.

Results and conclusions. The resulting creamy-vegetable spread with a fat content of 72.5% turned out to be soft due to the use of vegetable oil, in particular flaxseed, which is in a liquid state at room temperature. This makes it softer than butter. Due to the peculiarities of the composition of the spreads, the shelf life becomes unstable, so the extension of the shelf life is currently a very urgent problem.

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