Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.195176

Keywords:

safety management system, fat-acid composition, flour confectionery, content of toxic elements

Abstract

This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake formulation includes such organic raw materials as rice flour, milled ginger, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg mélange, chokeberry jam. The "Lunik" cake formulation includes rice flour in combination with spelt flour, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg mélange, organic blackberry jam. The devised products have high organoleptic properties, confirmed by the relevant research. The microbiological and toxicological indicators of the finished products safety have been defined. They do not exceed permissible limits. Since the fat base has been replaced in the developed samples compared to the control formulation, the fatty acid composition of the products has been investigated. The content of saturated fatty acids in both samples decreased by almost twice, whereas the content of monounsaturated fatty acids increased by 1.78 times in the "Kosmyk" sample, and by 1.8 times in the "Lunik" sample. The content of polyunsaturated fatty acids increased by 2.08 times in both samples. The products' fatty acid composition was compared to the composition of "perfect lipid". A block-diagram of production has been constructed, which serves the basis for analysis of hazardous factors. The hazardous factors in the production of flour confectionery products have been analyzed. It has been proposed to use daily safety sheets. The ranking system has been developed to select suppliers.

These results indicate that the use of organic raw materials in the production of cakes makes it possible to expand the existing range of flour-based confectionery products. Adding unconventional oils to the lipid base of a product allows the improvement in the fat-acid composition. The obtained results could be applied by the confectionery industry to manufacture new products and to implement a food safety management system

Author Biographies

Alina Tkachenko, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36000

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Ivan Syrokhman, Lviv University of Trade and Economics Tuhan-Baranovskoho str., 10, Lviv, Ukraine, 79005

Doctor of Technical Sciences, Professor

Department of Commodity Science, Technologies and Food Quality Management

Yulia Basova, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36000

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Anna Kobischan, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36000

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Anna Artemenko, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36000

PhD, Associate Professor

Department of International Economics

Khrystyna Kovalchuk, Lviv Institute of Economy and Tourism Mentsynskyi str., 8, Lviv, Ukraine, 79007

PhD, Associate Professor

Department of Commodity Research and Commodity Expertise

Olena Kalashnyk, Poltava State Agrarian Academy Skovorody str., 1/3, Poltava, Ukraine, 36003

PhD, Associate Professor

Department of Entrepreneurship and Law

Mariia Katruk, Ukrainian Academy of Printing Pid Holoskom str., 19, Lviv, Ukraine, 79020

PhD

Department of Entrepreneurship and Marketing

Roman Zakharchyn, Lviv Institute of Economy and Tourism Mentsynskyi str., 8, Lviv, Ukraine, 79007

PhD, Associate Professor

Department of Commodity Research and Commodity Expertise

Volodymyr Havrylyshyn, Lviv University of Trade and Economics Tuhan-Baranovskoho str., 10, Lviv, Ukraine, 79005

PhD, Associate Professor

Department of Commodity Science, Technology and Quality Management of Food Products

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Published

2020-02-29

How to Cite

Tkachenko, A., Syrokhman, I., Basova, Y., Kobischan, A., Artemenko, A., Kovalchuk, K., Kalashnyk, O., Katruk, M., Zakharchyn, R., & Havrylyshyn, V. (2020). Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition. Eastern-European Journal of Enterprise Technologies, 1(11 (103), 66–74. https://doi.org/10.15587/1729-4061.2020.195176

Issue

Vol. 1 No. 11 (103) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2020 Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn

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