Developing organic cookies with improved consumer properties using safety management approaches
| Autor: | Alina Tkachenko, Lyudmila Guba, Yulia Basova, Elena Goryachova, Ivan Syrokhman |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Organic product
020209 energy Organoleptic 0211 other engineering and technologies Energy Engineering and Power Technology 02 engineering and technology Raw material HACCP-plan Industrial and Manufacturing Engineering Management of Technology and Innovation 021105 building & construction organic raw materials 0202 electrical engineering electronic engineering information engineering T1-995 Industry Food science Electrical and Electronic Engineering Sugar Technology (General) Mathematics Applied Mathematics Mechanical Engineering Hemp oil HD2321-4730.9 Computer Science Applications vitamin composition Control and Systems Engineering cookies Lemon balm Approaches of management Wine tasting flour confectionery |
| Zdroj: | Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (110), Pp 41-49 (2021) |
| ISSN: | 1729-4061 1729-3774 |
| DOI: | 10.15587/1729-4061.2021.230123 |
| Popis: | 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 0.9g/100g, and in the "Janet" sample ‒ by 1.2g/100g. The protein content increased in the samples, especially in the "Flori" cookies ‒ by 2.3g/100g. The "Janet" cookie sample demonstrated the lowest energy value of 380.50kcal/100g. 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 2.34times in the "Flori" biscuits and by 2.29times in the "Janet" biscuits. The calcium content in the "Flori" cookies increased by 3.13times, in the "Janet" cookies ‒ by 3.64times. 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. |
| Databáze: | OpenAIRE |
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