Critical indicators of oxidative stability of confectionery products

The article presents the results of accelerated tests of pastry biscuits with a mass fraction of fat of 17%, stored at two temperatures: +40°C and +50 °C, with a monthly assessment of indicators. The aim of the experiment was to establish critical organoleptic and physico-chemical parameters that allow an objective assessment of the processes of oxidative spoilage in confectionery products. Along with the standard indicators established by GOST R 70412 (1), the acid number and organoleptic characteristics were additionally determined according to the developed methodology using a point scale.