Forecasting the safety of confectionery products by microbiological indicators

Abstract

The moisture content in confectionery products influences the processes of microbiological changes. A high mass fraction of moisture (more than 20%) in cakes predetermines the presence of a favorable environment for the development of all types of microorganisms. Studies of potential sources of microbiological contamination of products and identification of the microorganism type make it possible to identify the source of its origin. So, in the test sample of the cake, the presence of a yeast strain of the Cystobasidium slooffiae species was detected, which indicates violations of sanitary and hygienic production. The issues of increasing the shelf life are especially relevant for confectionery products with intermediate moisture content (from 10 to 20%). The use of modified E1442 starch in the filling made it possible to reduce the content of yeast and mold during storage of gingerbread by 2–3 times compared to E1422 starch. For low moisture confectionery, when using lauric-type cocoa butter substitutes, there is a risk of a soapy taste due to the formation of free lauric acid under the action of lipolytic enzymes.