THE EFFECT OF ROSE HIP LEAF EXTRACT ON THE QUALITATIVE AND MICROBIOLOGICAL INDICATORS OF WHOLE GRAIN BREAD

An analysis was conducted of the organoleptic, physicochemical, and microbiological parameters of the finished product to determine the effect of rosehip leaf extract on the quality parameters of whole-grain bread and its shelf life.

Rosehip leaf extract was used as a plant raw material. The effective amount of rosehip leaf extract has been established. Rosehip leaf extract contains biologically active substances belonging to different classes of compounds: flavonoids, tannins, glycosides, alkaloids, organic acids, which increase the microbiological safety of grain and products. Whole grain bread was stored at room temperature (t= 20 ÷ 25 0C) at a high humidity of 40-50%.

The number of mesophilic aerobic and facultatively anaerobic microorganisms was not detected after 96 hours in the bread sample containing 4% rosehip leaf extract. In the control sample, an increase in the number of mesophilic aerobic and facultatively anaerobic microorganisms was observed after 24 hours of storage. On the second day, mold growth appeared in the control sample, whereas no mold was detected in the bread sample supplemented with 4% rosehip leaf extract. The results of the study demonstrated that rosehip leaf extract improves the microbiological safety and stability of the product by inhibiting the growth of microorganisms and mold. The results obtained indicate that rosehip leaf extract increases the nutritional value of the finished product and extends its shelf life. Thus, bakery products with rosehip leaf extract can be stored for 72 to 96 hours.

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