INFLUENCE OF TAXIFOLIN ANTIOXIDANT ON QUALITY AND SAFETY INDICATORS OF DAIRY DESSERTS DURING STORAGE

Authors

DOI:

https://doi.org/10.31073/foodresources2025-24-09

Keywords:

milk desserts, cream, pudding, antioxidant, taxifolin, quality indicators, safety indicators, shelf life

Abstract

Subject. The study of the effect of the antioxidant taxifolin on the quality and safety indicators of dairy desserts during storage involves obtaining results that will serve as the basis for establishing the guaranteed shelf life of dairy cream and pudding before consumption. The feasibility of the scientific work is to extend the shelf life of dairy desserts without losing their quality and benefits for human health. Purpose. To conduct a study of the effect of taxifolin on the quality and safety indicators of dairy desserts during storage. Methods. The organoleptic, physicochemical and microbiological indicators of the experimental samples of cream and pudding were determined using generally accepted standardized research methods. Results. To establish the guaranteed shelf life of dairy desserts before consumption, the quality and safety indicators were controlled in freshly made desserts, for 7, 14, 21, 28 and 35 days of storage at a temperature of (4±2) ͦ C. Based on the obtained research results, the guaranteed shelf life of cream and pudding before consumption was substantiated and established. Thus, for milk cream and pudding, the shelf life is 21 days, for milk cream and pudding with the addition of taxifolin - 28 days. Conclusions. The feasibility of introducing the antioxidant taxifolin into the recipes of milk desserts in order to extend their shelf life has been proven. It has been established that the shelf life of milk cream and pudding with the addition of taxifolin can be extended by 7 days, compared to control samples of desserts. Scope of application of the results. The use of the results of scientific development will allow extending the shelf life of milk desserts without changing their quality and safety indicators, which is currently a problem for manufacturers of dairy processing enterprises and the sale of dairy products in the retail network.

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Published

2025-06-05

How to Cite

Minorova, A., Rudakova, T., Seden, I., Moiseieva, L., Narizhnyy, S., Bobokalo, S., & Solomon, A. (2025). INFLUENCE OF TAXIFOLIN ANTIOXIDANT ON QUALITY AND SAFETY INDICATORS OF DAIRY DESSERTS DURING STORAGE. FOOD RESOURCES, 13(24), 83–90. https://doi.org/10.31073/foodresources2025-24-09

Issue

Vol. 13 No. 24 (2025): FOOD RESOURСES

Section

Технічні науки

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