Influence of Various Factors on the Quality of Glazed Sweets during Storage

The aim of the study was to assess the effect of the quality of nuts and peanuts and an increase in storage temperature on the safety of glazed sweets with bodies made of praline and praline-type candy masses. The instability of the quality of the incoming raw materials necessitates the control of quality indicators and the establishment of additional requirements for the indicators of microbiological and oxidative deterioration in order to guarantee the specified shelf life. The peroxide number of the fat fraction used as nut raw materials of almonds and peanuts was in the range from 0.2 to 9.0 mmol act.О2/kg, acid number - in the range from 0.6 to 4.0 mg KOH/g. It is shown that an increase in the storage temperature of sweets with shells based on nuts and peanuts from 18 °C to 27 °C leads to an increase in the rate of microbiological processes by 1.2 - 1.5 times. It has been shown that when the ratio of the amount of Quantity of Mesophilic Aerobic and Facultative Anaerobic Microorganisms (QMAFAnM) in the glaze is up to 1.0×102 - 2.0×102 CFU/g and molds up to 1.0×102 CFU/g, the risk of lipolytic changes is minimal during a long period of storage of sweets. To ensure safe levels of microbiological indicators and reduce the risk of lipolytic spoilage of sweets during storage, it was proposed to establish additional requirements for the content of molds in the mass of pralines and pralines, as well as in the glaze - no more than 50 CFU / g.. The obtained patterns make it possible to predict changes in the quality of glazed sweets and can be used to substantiate additional requirements for the quality indicators of the raw materials used in order to reduce the rate of oxidative and microbiological processes and increase the shelf life.

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