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THE EFFECT OF BIODEGRADABLE POLYMER PACKAGING ON THE QUALITY OF BAKERY PRODUCTS

Kristina Beloglazova, Gulsara Rysmukhambetova, Lidja Karpunina, Nina Konik, Dmitriy Ivanov

The paper shows the possibility of using biodegradable packaging based on polysaccharides (xanthan, carboxymethyl cellulose - CMC), as well as a biologically active additive (lecithin). In the study of organoleptic evaluation, it was noted that the developed package improves the organoleptic characteristics of the product, namely, the test samples had a more attractive appearance compared to the control samples. It was also found that the application of a film coating made it possible to save an average of 2% of the products. In the course of the experiments, it was noted that, in prototypes, during deformation (pressing) of the product surface, the form was restored faster than in the control sample. In the course of further research, it was found that all the packed samples of bakery products retained their original properties for a long period of storage (96 hours), which was confirmed by microbiological studies. Thus, the application of biofilm reduces the overall contamination of bakery products, thereby contributing to an increase in shelf life. During the preliminary economic calculations, it was found that the use of film coating cost-effective, because despite the minor additional costs for equipment and raw materials (1 - 2%), the storage time of the finished product increases by 24 hours. Key words: film coating, polysaccharides, xanthan, carboxymethylcellulose, lecithin, food products.

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