PRESERVATION THE QUALITY OF PROLONGED COOKIES DEPENDING ON THE TYPE OF PAPER PACKAGING MATERIALS
DOI:
https://doi.org/10.15673/2073-8684.29/2014.33605Keywords:
prolonged cookies, paper packaging materials, waterproofAbstract
The use of new packaging materials with enhanced barrier properties is a key issue for enterprises of the confectionery industry. The purpose of research was proving effective use of waterproof paper packing materials when storing cookies prolonged.
Contained in the developed packaging material polyvinyl alcohol is inert to the action of fats and fat-tightness research paper packaging material showed a relatively high figure. This allows you to use such material for packaging cookies are low in fat.
Cookies, packaged in various kinds of paper packaging materials investigated during storage for sensoring properties, indicators of moisture content and fat, microbiological properties. Research of quality changes during storage of cookies lingering indicate that when using waterproof paper packaging shelf life hygroscopic confectionery extended by almost half.
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