Qualimetric Assessment of Waffles With Fillings of Organic Raw Materials

Tkachenko, Аlina; Syrokhman, Ivan; Skrypnyk, Vyacheslav; Birta, Gabriella; Burgu, Yuriy

doi:10.21303/2504-5695.2020.001379

Cited by 2 publications

(1 citation statement)

References 5 publications

(5 reference statements)

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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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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

Self Cite

View full text Add to dashboard Cite

show abstract

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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Qualimetric Assessment of Waffles With Fillings of Organic Raw Materials

Cited by 2 publications

References 5 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

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