Research of Consumer Properties of Developed Biscuits Based on Organic Raw Materials

Abstract

The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis of organic raw materials, which will expand the range of organic confectionery products. The main difference between the developed biscuit recipes is that instead of wheat flour buckwheat flour, spelled flour and hemp flour were used, and coconut and maple sugar were used as sweeteners. To determine the organoleptic characteristics, a 25-point scale was developed, which includes indicators: taste, smell, appearance, crust state, crumb color. On the basis of the carried out organoleptic assessment, it has been established that the developed biscuits have a pleasant taste and good aroma and are highly appreciated by the tasting commission. Physico-chemical characteristics and safety performance of the developed products were within the normal range. Thanks to the use of non-traditional raw materials, the energy value of biscuits was reduced. On the basis of the obtained data, the expediency of expanding the range of organic confectionery products with new types of biscuits is substantiated.

Developing organic cookies with improved consumer properties using safety management approaches

“…The data in Table 3 indicate that the content of toxic elements in organic cookies is lower than set by regulatory requirements. Studies [6][7][8] also found a lower content of heavy metal salts in products made from organic raw materials. Thus, we can conclude about the effectiveness of the use of organic raw materials to improve the safety of finished products.…”

“…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.…”

Morphological variability, biochemical parameters of Hippophae rhamnoides L. berries and implications for their targeted use in the food-processing industry

“…Its fruits, leaves and the bark of shoots as a valuable vitamins and energy, adaptogenic product in the market of many countries of the world, is very popular and the purchase price, which determines the laying of industrial plantations (Pantielieieva, 2006;Skalski et al, 2018;. The most common fruit processing products are sea buckthorn oil, cider, wine, jelly, sauces, jams, marmalade, juices -not replaceable components of healthy eating (Litovchenko & Kuznetsov, 2019;Tkachenko et al, 2019). It's worth noting that plantations of sea buckthorn play an important role as forest ameliorants, protecting the soil from wind and water erosion (Bobyliov et al, 2014;Grynyk et al, 2018).…”

Fruits of new selection forms and varieties of snowball tree for manufacture of products of therapeutic and prophylactic purpose

“…Current trends in the formation of a healthy diet dictate the need to create new products with increased biological and physiological value (Sіzaуа et al, 2017;Kozlowska et al, 2018;Zakłos-Szyda et al, 2019). In order to preserve the environment more and more attention is being paid to organic production of agricultural products (Živělová & Crhová, 2013;Boyko et al, 2016;Bryła, 2016;Boyko & Brygadyrenko, 2017;Tkachenko et al, 2019). This is the guarantor of obtaining regulatory safe raw materials and food, the recipes of which include no synthetic preservatives, fragrances, dyes (Skrovankova et al, 2015;Saltan et al, 2016;Ersoy et al, 2017).…”