FACTORS DETERMINING THE PRESERVATION OF CANDIES WITH WHIPPED CASES

The aim of research is to study the patterns of changes in the quality characteristics of glazed candies as a result of the impact of the main preservation factors. The studies were conducted in laboratory conditions of the All-Russian Research Institute of Candies and Chocolate Processing, a branch of the Gorbatov FSC of Food Systems of RAS. Objectives: to study the influence of the factors – the type of packaging materials used, storage temperature; to determine changes in the physicochemical quality indicators of candies during storage, characterizing the moisture transfer process; to identify changes in the plastic strength of candies; to evaluate the process of glaze "blooming" during storage; to conduct an organoleptic evaluation of samples before and after storage, according to the requirements of GOST 4570-2014 Sweets. General specifications. The objects of the study are manufactured candy samples packed in various polymer films: batch № 1 – F-TST-M (biaxially oriented polyethylene terephthalate with a metallized coating) and batch № 2 – BOPP (biaxially oriented polypropylene) with a width of 20 μm. The film thickness was determined using a lever micrometer type MP (RF). The quality indicators of the samples were determined using standard analytical methods adopted in research practice. Changes in the color gradient of the candy surface were assessed instrumentally using the CIELab color space scale before and after the storage process. Mathematical processing of the experimental data was carried out using the MS Excel program. An increase in the storage temperature from 18 ºC to 10 ºC increased the moisture migration of the samples by 1.3 times over the studied storage period. The surface color of the samples stored at 28 ºC was characterized by the surface whiteness index WI. The plastic strength of the samples was studied by their loading force. The values of the loading forces were in the range of 340–423 g, while the strength of the samples stored at 28 ºC decreased by 1.6 times after 6 months of storage. Mathematical dependencies are proposed that allow predicting the storage ability and shelf life of candy samples. The results of the study can be useful for research centers in studying the preservation and establishing the shelf life of finished products.