Consumer properties improvement of sugar cookies with fillings with non-traditional raw materials with high biological value

Tkachenko, Аlina; Pakhomova, Inna

doi:10.15587/1729-4061.2016.70950

Cited by 9 publications

(11 citation statements)

References 10 publications

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“…This confirms the data reported in study [27] on the positive effect of non-traditional raw materials on the nutritional value of flour confectionery. The data from [14] also indicate a positive effect of non-traditional oils on the nutritional value of cookies. However, information on the fatty acid composition of cookies developed in this article is not sufficient, which shows prospects for further research.…”

Section: Discussion Of Results Of Studying the Devised Organic Cookiesmentioning

confidence: 85%

“…The organoleptic assessment of the developed samples was performed on the basis of a 50-point assessment score, developed by the authors of [14]. The organoleptic assessment was performed by the sensory method according to the following indicators set by the standard: shape, surface, color, appearance at breaking, odor, taste, as well as such indicators as "aftertaste" and "physical appearance".…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…shelf life of finished products. Paper [14] studied the effect of natural antioxidants on the safety of cookies and proved the improvement of consumer properties of cookies due to the introduction of medicinal raw materials. However, the issues related to the impact on the biological value of cookies by organic non-traditional raw materials remain unresolved.…”

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confidence: 99%

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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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Section: Discussion Of Results Of Studying the Devised Organic Cookiesmentioning

confidence: 85%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Developing organic cookies with improved consumer properties using safety management approaches

Tkachenko¹,

Guba²,

Basova³

et al. 2021

EEJET

Self Cite

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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: 99%

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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“…At present, the range of food products is characterized by wide use of fillers (stuffing) -fruit and berry [1,2], vegetable, dairy [3], chocolate [4], nut [5], cereals. Their application in dairy, confectionery, bakery, and other food industries, in addition to a wider range [6], makes it possible to create the new consumer properties of products [7], reflecting the preferences of the end-user, by correcting the nutritional value [8], enrichment with vitamins, macro-and microelements and food fibers [9], by adjusting energy value, that is, to form the basic identifiers of the consumer socialization of products. It should be noted that the use of fillers under a condition of the implementation of typical technological processes for making food products can increase the mobility of enterprises, increase the share of profits at the unchanged and/or larger number of manufactured products.…”

Section: Introductionmentioning

confidence: 99%

Devising the technological principles for making a granulated filler obtained through ionotropic gelation

Grynchenko

Tishchenko

Grynchenko

et al. 2020

EEJET

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Consumer properties improvement of sugar cookies with fillings with non-traditional raw materials with high biological value

Cited by 9 publications

References 10 publications

Developing organic cookies with improved consumer properties using safety management approaches

Developing organic cookies with improved consumer properties using safety management approaches

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

Devising the technological principles for making a granulated filler obtained through ionotropic gelation

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