Impact of Fats on Rusk Quality Deterioration
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This paper investigates the impact of pan release grease and its interactions with fats incorporated in the dough on rusk quality. To obtain systems sensitive to lipid changes in rusk, experiments were designed varying compound fat (constituent of dough) characteristics (hydrogenated sunflower oil or lard) and pan release presence. Changes in rusk lipid component were traced through sensory, texture, color and microbiological characteristics, peroxides and acidity over 360 days of storing period. Fat type in rusk dough significantly affects its texture, color and sensor characteristics. The influence of multiple pan greasing is noticeable in samples stored during longer periods (180 and 360 days). After these periods of storage rusk samples with both types of fat used, without multiple pan greasing, had shown less deterioration of taste descriptors, peroxides and acidity contrary to rusk samples with multiple subsequent greasing. Technological operation of greasing has influenced the increase of the peroxides, statistically insignificantly after 0 and 60 days of storage, while statistically significantly after 180 and 360 days, thus emphasizing the negative contribution of pan release grease impact.