Effect of functional plant extract from grape seeds on the quality of boiled cream with milk

Abstract

Cream semi-finished products usually limit the shelf life of cakes and pastries due to the susceptibility of the fat phase to oxidative processes and microbiological deterioration. The aim of the work was to use grape seed extracts in custards to prevent and retard oxidative reactions and microbiological spoilage processes. The effect of different concentrations of dry grape seed extracts (0.05-0.1%) as antioxidant and bioprotectant in custards has been investigated. The additions of functional plant extracts do not influence the change in the amount of dry matter, i.e. they do not reduce the shelf life. Determination of titratable acidity showed that all samples of boiled cream with milk were within the permissible limits (1.84-2.15% depending on the amount of extract), but during storage for 24 hours the acidity decreased significantly (1.10-1.15% depending on the amount of extract). The peroxide value of the cream sample without added grape seed extract during storage increases in 3.2 hours, while the samples with the extract were more resistant to oxidation (1.5 times higher and within the permissible range).