Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system

Tkachenko, Аlina; Syrokhman, Ivan; Lozova, Tetyana; Ofilenko, Nataliya; Goryachova, Elena; Hmelnitska, Yevgenia; Shurduk, Inna

doi:10.15587/1729-4061.2019.155775

Cited by 8 publications

(11 citation statements)

References 15 publications

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“…8. The examination of biscuits for organoleptic indicators was carried out in accordance with DSTU 3781:2014 [19]. The characteristics of the organoleptic characteristics of the biscuits are given in Table 2.…”

Section: Research Resultsmentioning

confidence: 99%

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Quality control and identification of organic biscuits

Tkachenko¹,

Syrokhman²,

Huba³

et al. 2021

TAPR

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The object of research is children’s spelled biscuits Holle (Germany) and Belgian children’s biscuits with pieces of Fleur Alpine chocolate (Belgium). Consumers often buy organic-branded traditional food products through unfair advertising and labeling violations. Due to the fact that organic products are often the subject of counterfeiting, quality expertise is especially important. Also, thanks to the conformity assessment of the labeling given in the work, it is possible to establish whether the product is really organic. The labeling of biscuits was analyzed for compliance with the Law of Ukraine «On Organic Production» and the Law of Ukraine «On Information for Food Consumers». The study showed that the labeling complies with legal requirements in both samples. It was also found that both samples of biscuits meet the requirements of regulatory documents for organoleptic indicators. Organoleptic characteristics were tested: shape, surface, color, taste and smell, appearance in the fault. The tasting assessment was carried out according to a 45-point scale developed by the authors. The total number of points in the tasting score, taking into accounts the weight factor, for Fleur Alpine biscuits was 39.96, which corresponds to a quality level of 0.88; and Holle biscuits – 44, with a quality level of 0.97. Both samples meet the requirements of regulatory documents for such physicochemical indicators as humidity, alkalinity and moisture content. The moisture content of the biscuits was determined in an accelerated manner in an oven. Wetness was determined by the ratio of the weight of the items after wetting to the weight of the dry items. Alkalinity was determined by titration of the product filtrate. The moisture content for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. The alkalinity was 1.6 and 1.4 degrees, respectively, and the wetness was also within the normal range with values of 120 and 110 %. The results indicate the quality of the studied samples in terms of organoleptic and physicochemical indicators.

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Section: Research Resultsmentioning

confidence: 99%

“…-cakes [18]; -biscuits [19]; -cupcakes [20]. It has been established that organic products are dis tinguished by a lower content of toxic compounds and a high content of useful nutrients.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Quality control and identification of organic biscuits

Tkachenko¹,

Syrokhman²,

Huba³

et al. 2021

TAPR

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“…Despite a significant body of research into the biological value of organic agricultural produce, the range of organic flour products is still not wide enough. There are data regarding the development of new recipes for muffins [6], cookies [7], cakes [8], waffles [9] based on organic raw materials. The above studies prove that flour products developed from organic raw materials have high consumer properties.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Developing organic cookies with improved consumer properties using safety management approaches

Tkachenko¹,

Guba²,

Basova³

et al. 2021

EEJET

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In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the "Flori" and "Janet" cookies baked from organic raw materials have been devised. Fully organic raw materials are used in the formulations of both products. The composition of cookies includes spelt flour, cornflour, coconut sugar, butter, dry coconut milk, sea buckthorn oil, hemp oil, lemon balm powder. The organoleptic assessment of cookies was conducted according to a 50-point scale developed by the authors of this paper. The developed samples ranked high on the tasting score: "Flori" (48.12) and "Janet" (49.25). The fat content was decreased in both samples; in the "Flori" sample ‒ by 0.9 g/100 g, and in the "Janet" sample ‒ by 1.2 g/100 g. The protein content increased in the samples, especially in the "Flori" cookies ‒ by 2.3 g/100 g. The "Janet" cookie sample demonstrated the lowest energy value of 380.50 kcal/100 g. The samples were distinguished by the low content of mercury, cadmium, and arsenic. The content of all mineral elements except for sodium increased in the developed biscuits. The potassium content increased by 2.34 times in the "Flori" biscuits and by 2.29 times in the "Janet" biscuits. The calcium content in the "Flori" cookies increased by 3.13 times, in the "Janet" cookies ‒ by 3.64 times. The content of manganese in both samples increased noticeably. Consuming the developed organic cookies makes it possible to increase the level of meeting the human body's requirements for macro- and microelements. The Ishikawa method was used to identify the main factors affecting the safety of cookies. A flowchart of cookie production was drawn up; the critical points were identified. These include the acceptance inspection of raw materials, heat treatment. The data obtained can be used by the confectionery industry to expand the range of organic products.

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“…The author has proposed approaches to the implementation of the HACCP system in the production of organic confectionery products in sources [9,10], however, the specifics of the introduction of prerequisite programs have not been previously investigated.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Development of the safety management system during the production of flour confectionery

Tkachenko

2020

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Об'єктом дослідження є управління безпечністю розроблених борошняних кондитерських виробів з органічної сировини -кексів, тістечок та бісквітів. Існує багато підходів до впровадження системи управління безпечністю харчових продуктів. Однак на практиці встановлено, що система управління безпечністю харчових продуктів не може бути запозиченою у іншого підприємства, а також не може бути уніфікованою. Кожен харчовий продукт має свої особливості виробництва, різні небезпечні фактори, які впливають на його безпечність, що зумовлює необхідність розроблення системи управління безпечністю для кожної групи харчових продуктів окремо. До того ж, дослідження аспектів впровадження системи управління безпечністю харчових продуктів є важливим питанням для підприємств, оскільки регламентоване законодавством у більшості країн світу. Спираючись на вимоги належних гігієнічних та виробничих практик, у роботі приведені особливості розроблення програм-передумов для підприємства, яке здійснює виробництво розроблених борошняних кондитерських виробів. У програмах-передумовах визначено, які оперативні записи повинні вестися підприємством. Також, базуючись на 7 принципах та 12 кроках системи НАССР (Hazard Analysis and Critical Control Points), розроблено алгоритм впровадження системи управління безпечністю під час виробництва борошняних кондитерських виробів. Зокрема, розроблені підходи до формування групи НАССР, запропонована уніфікована блок-схема виробництва борошняних кондитерських виробів Наведені основні небезпечні фактори у виробництві борошняних кондитерських виробів та визначені критичні точки контролю, а також запропонований НАССР-план виробництва. У роботі також запропоновані підходи до валідації та верифікації системи НАССР. У роботі наведені форми журналів та чек-листів, які можуть вестися підприємством з метою ведення системи НАССР. Результати досліджень дають можливість підприємствам борошняно-кондитерської галузі використовувати основні положення. Завдяки дослідженню, наведеному у роботі, підприємствам харчової промисловості вдасться покращити безпечність продукції, що випускається. Ключові слова: борошняні кондитерські вироби, система управління безпечністю харчових продуктів, система НАССР, програми-передумови.

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Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system

Cited by 8 publications

References 15 publications

Quality control and identification of organic biscuits

Quality control and identification of organic biscuits

Developing organic cookies with improved consumer properties using safety management approaches

Development of the safety management system during the production of flour confectionery

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