Substantiation of the development of formulations for organic cupcakes with an elevated protein content

Tkachenko, Аlina; Birta, Gabriella; Burgu, Yuriy; Floka, Liudmyla; Калашник, Олена Володимирівна

doi:10.15587/1729-4061.2018.133705

Cited by 11 publications

(9 citation statements)

References 10 publications

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“…This study is a continuation of scientific work in the area of safety and quality management of flour confectionery made from organic raw materials [24,25].…”

Section: Discussion Of Results Of Studying Wafers With Fillings Made mentioning

confidence: 98%

Development of wafers with fillings made from organic raw materials with improved consumer properties

Tkachenko

Syrokhman

Skrypnyk

et al. 2020

EEJET

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To improve the fatty acid and amino acid composition, as well as the organoleptic characteristics of flour confectionery products, new formulations for wafers "Summer Temptation" and "Coconut Delight" with fillings made from organic raw materials have been developed. Both products' formulations contain pure organic raw materials. The composition of "Summer Temptation" wafers includes buckwheat flour, cane sugar, butter, skimmed milk powder, sea buckthorn oil, and lemongrass powder. Rice flour, coconut sugar, dry coconut milk, coconut oil, lemongrass powder are added to the composition of "Coconut Delight" wafers. The developed products have excellent organoleptic characteristics that are confirmed by the conclusions from a tasting board. Safety indicators also comply with regulatory requirements. Both samples are distinguished by a lower content of heavy metals compared to control. Since the fatty base and flour were replaced in the new samples in comparison with the control formulation, the fatty acid and amino acid compositions of the products were investigated. The sample, based on organic buckwheat flour, demonstrated the best amino acid composition. The content of essential amino acids in the sample "Coconut Delight" increased slightly. The content of saturated fatty acids decreased by almost 1.5 times in both developed products. At the same time, the content of unsaturated fatty acids in both types of wafers increased by almost 4 times in comparison with control. These results indicate that the use of organic raw materials in the production of wafers with fillings improves their consumer properties. The addition of unconventional organic oils to the fillings improves the fatty acid composition while the replacement of flour in wafer sheets improves the amino acid composition. The obtained results can be used at enterprises in the food industry to expand the range of organic products

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“…This study is a continuation of scientific work in the area of safety and quality management of flour confectionery made from organic raw materials [24,25].…”

Section: Discussion Of Results Of Studying Wafers With Fillings Made mentioning

confidence: 98%

Development of wafers with fillings made from organic raw materials with improved consumer properties

Tkachenko

Syrokhman

Skrypnyk

et al. 2020

EEJET

Self Cite

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“…-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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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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“…Сировина* "Гречаник" "Житниця" "Золотий амарант" Для виробництва кексів була взята лише сертифікована органічна сировина українського та закордонного походження. Попередніми дослідженнями [8,9] встановлено, що розроблені вироби відрізняються високими органолептичними показниками, а фізико-хімічні показники та показники безпечності у межах норми. Контрольним зразком для дослідження було обрано рецептуру кексу "Столичний".…”

Section: таблиця 1 зведені рецептури органічних кексів на 1 000 кг гоunclassified

Scientific substantiation for development of cupcakes from organic raw materials with the increased mineral composition

Tkachenko¹,

Trade²

2020

HLUTETS

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The article deals with the actual problems of improving the mineral composition of flour confectionery. For this purpose 4 recipes of new cupcakes from organic raw materials were developed. Buckwheat organic flour was used in the "Grechanyk" cupcake recipe as well as other organic ingredients: cane sugar, agave syrup, butter, sesame oil, dried fesalis, dried raisins, eggs, flax bran. In the "Zhitnytsa" cupcake recipe the 66% of organic wheat and 34% of organic rye flour were used as well as organic raw materials: cane sugar, rice syrup, butter, sesame oil, dried cranberries, dried mulberries, eggs, rye bran. The "Zolotiy Amaranth" cupcake recipe included ingredients such as amaranth flour, cane organic sugar, butter, amaranth oil, walnuts and to the recipe of the "Konoplyana Nasoloda" cupcake-hemp flour, cane organic sugar, pumpkin syrup, butter, sesame oil, pumpkin slices. In the developed products the content of minerals-potassium, calcium, magnesium and phosphorus, as well as the content of iron, were determined. The largest amount of potassium is recorded in the "Grechanyk" sample, which is 3.5 times more than in the control sample. The largest amount of calcium was observed in the "Zhitnytsa"cupcake-5.4 times more than in the control sample. In "Grechanyk" and "Konoplyana Nasoloda" cupcakes, magnesium content increased significantly compared to the control sample. Phosphorus content increased in all samples. The highest amount of iron differed sample "Grechanyk". The amount of iron in it 6 times higher than its content in the control sample. Developed products much better meet the daily needs for mineral elements than the control sample. Further studies should focus on determining products quality and safety during storage.

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Substantiation of the development of formulations for organic cupcakes with an elevated protein content

Cited by 11 publications

References 10 publications

Development of wafers with fillings made from organic raw materials with improved consumer properties

Development of wafers with fillings made from organic raw materials with improved consumer properties

Quality control and identification of organic biscuits

Scientific substantiation for development of cupcakes from organic raw materials with the increased mineral composition

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