Quality control and identification of organic biscuits

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Introduction
It should be noted that the main trends in the global market for organic products have become an increase in demand for organic products in most countries. The situa tion in the global organic market is characterized by the concentration of demand in developed countries, an increase in demand in developing countries, consolidation of mar ket participants and the development of distribution [1].
However, the unresolved issue is the compliance of the quality of organic products, the falsification of organic products on the market, the study of quality and food safety indicators and their comparison with traditional products.
In 2007, European Union Regulation (EC) 834/2007 introduced principles and criteria for the processing of or ganic food. This document sets out the goals and principles of organic production. One of the production goals is to create high quality organic products [2]. The main problem in the study of organic food products is the need to select methods for determining the quality, as well as determining the quality parameters of organic products [3]. It should be noted that national standards do not regulate the quality of organic products. Previous studies suggested the creation of a draft national standard «Organic production. General requirements» [4]. But this standard proposes to establish criteria for production, and not for quality parameters of finished products.
Certification of organic products is an effective tool for protecting consumers from counterfeiting. Organic certifica tion gives the manufacturer the right to label products using marks confirming their origin from organic farming [5,6]. However, in this context, the issue of violation of labeling requirements and misleading consumers remains unresolved. Considering the above, quality control and identification of organic products is a timely and urgent task.

The object of research and its technological audit
The object of research is organic children's spelled biscuits Hole, Germany (Fig. 1) and Belgian children's biscuits with pieces of Fleur Alpine chocolate, Belgium (Fig. 2). Fig. 1 shows that the composition of the Children's spelled biscuits Holle: -spelled flour 63 %; -rice syrup; ISSN 2664-9969 -butter (dairy product); -banana powder; -baking powder sodium bicarbonate; -vitamin B1. Contains gluten, milk. May also contain traces of nuts, eggs, sesame seeds, soy. Energy value per 100 g: 1851 kJ/440 kcal. Nutritional value per 100 g: fat -12.8 g, including satu rated -8.5 g; carbohydrates -70.1 g, of which sugar -14.80 g, protein -9.2 g, salt -0.2 g. Method of preparation: open the package, stir before use and feed. After opening the package, store in the refrigerator and consume within 2 days. Storage conditions: store in a cool dry place.

The aim and objectives of research
The aim of research is to study the quality of organic biscuits in terms of organoleptic and physicochemical in dicators and compliance with labeling. Given this aim, the objectives of research are: 1. Analyze the labeling of organic biscuits. 2. Conduct barcode identification of organic biscuits. 3. Investigate the organoleptic characteristics of the quality of organic biscuits.
4. Determine the physical and chemical indicators of the quality of organic biscuits.

Research of existing solutions of the problem
Previous studies have established that the demand for sweets made from natural ingredients, in particular organic products, is growing now [7]. At the same time, there are many cases of food counterfeiting. A high level of standards and technical and other requirements can not only more reliably protect the market from lowquality goods, but also become an incentive for the growth of manufacturers' competitiveness [8]. Certain countries have organic product standards. At the same time, many countries adhere to the Codex Alimentarius standards [9].
The labeling of organic products deserves special attention during identification. A new EU regulation on the labeling of organic products is currently under discussion. It proposes a stricter policy on pesticide residues in organic products. In particular, if these are pesticide residues that are not permitted in organic agriculture, the sale of such products is prohibited for 2 months until the source of pollution is identified [10].
Many studies point to the great health benefits of or ganic foods. It has been found that organic food contains less harmful substances, and the risk of allergies decreases with their longterm consumption [11]. Available studies of comparative analysis of nutritional and biological value of organic and traditional food products. Thus, there are data on the comparative analysis of studies of the quality of organic and conventional food products -yogurt, cheese, green vegetables produced in Bulgaria, and a conceptual model for comparative testing of product quality has been proposed [12]. There is evidence that people who consume exclusively organic products and have a lower risk of obe sity [13]. Organic products are only gaining popularity in some countries [14]. Along with this, it should be noted that despite the benefits of organic products, a significant part of consumers remains aware of what kind of products are organic [15]. This is the reason for the small number of consumers of organic products. The survey [16], in which ISSN 2664-9969 566 respondents took part, found that organic products are consumed mainly by people who adhere to a healthy lifestyle. At the same time, research data [17] show that the demo graphic profile of organic buyers is not related to income, age, or family size, but to educational level.
The development of new recipes and the study of the quality of flour confectionery products are devoted to the previous works of the authors. These studies describe the search for new formulations from organic raw materials and proposed studies of quality, safety and biological value: -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. However, the proposed studies did not address the quality problems of the exist ing range of organic products sold on the market.

Methods of research
Organic products can be labeled on the packaging only if there is a corresponding certificate [21]. Organic products are those that are 95 % made from organic raw mate rials [22]. That is why, the first stage of the examina tion of organic biscuits was the analysis of the labeling for compliance with the requirements of Ukrainian legislation.
Labeling -words, descriptions, signs for goods and services (trade marks), graphics or symbols related to food, which are placed on any packaging. In the absence of packaging, in a document or message accompanying or referring to the food product. The conformity of the biscuit labeling has been twisted according to the requirements of the Law of Ukraine «On information for consumers regarding food products» [23].
A mandatory element for labeling organic products is the code number, which is placed under the state logo for organic products: 1. Acronym that identifies the state of origin. 2. The inscription «organic».
3. Registration code of the certification body, which has completed the certification of organic production [24].
In order to ensure that the printed acronyms and codes of the certification bodies are correct, a check was carried out on the Organic Farming Information System website [25].
An important requirement for the production of organic food is the identification of each batch of such products. Sam pling was carried out in accordance with DSTU 5904:2006 «Confectionery products. Acceptance rules, methods of sam pling and sample preparation». Organoleptic analysis was carried out according to the following parameters: appearance, taste, smell, and appearance in the fault [26].
The moisture content of the biscuits is determined by drying to constant weight at a temperature of 130 ± 2 °C for 40 minutes according to DSTU 4910:2008 «Confec tionery products. Methods for Determination of Moisture and Dry Substances».
The alkalinity of biscuits was determined according to DSTU 5024:2008 «Confectionery products. Methods for determination of acidity and alkalinity».
The wetness of the biscuits was determined according to DSTU 5023:2008 «Confectionery products. Method for determining wetness».

Research results
Analysis of the labeling for compliance with the Law of Ukraine «On information for food consumers» and the Law of Ukraine «On organic production» are presented in Table 1. So, product labeling complies with Ukrainian legislation. In order to make sure that the applied acronyms and codes of certification bodies are correct, a check was carried out on the site of the Organic Farming Information Sys tem [25] (Fig. 3, 4).
It has been established ( Fig. 3) that biscuits are pro duced in Belgium in Brussels, as indicated on the package.
For Holle biscuits, the information is shown in Fig. 4. So, it has been established that organic biscuits meet the requirements of the Law of Ukraine «On information for consumers regarding food products» in terms of label ing and contains the necessary information to designate organic products in accordance with the Law of Ukraine «On organic production».
Barcoding is the dominant technology for automatic identification, and the barcode symbol is the most im portant component of this technology, the basis of data for automatic processing [28].
That is why, in the course of the study, the barcode was deciphered with the employer of the site [29] (Fig. 5).
So, according to the code decryption information, the product is made in Switzerland, and the check numbers match. The information provided on the packaged prod ucts indicates that the goods were made in Germany, but ordered by a Swiss company.
The code for the Fleur Alpine biscuits was deciphered in a similar way (Fig. 6).  So, according to [29], the country of origin of the product is Belgium and Luxembourg, as indicated on the package. Check digits match. The appearance of Fleur Alpine biscuits is shown in Fig. 7. 3. Registration code of the certification body, made the certification of organic production + + Table 1 ISSN 2664-9969

Continuation of
The appearance of Holle biscuits is shown in Fig. 8. The examination of biscuits for organoleptic indicators was carried out in accordance with DSTU 3781:2014 [19]. The characteristics of the organoleptic characteristics of the biscuits are given in Table 2.  Table 3 shows the results of the study of products on a 45point scale developed by the authors [26]. Having processed the results of laboratory research, it can be concluded that the tested samples of organic biscuits meet the requirements of the DSTU 3781:2014 standard «Biscuits. General technical requirements by organoleptic indicators». The total score for the 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.
The results of the study of physical and chemical pa rameters are shown in Table 4. So, both samples meet the requirements of the stan dard in terms of such physicochemical indicators as humi dity, alkalinity and moisture content. The humidity for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. The alkalinity was 1.6 and 1.4 degrees, respec tively, and the wetness was also within the normal range with values of 120 and 110 %.

SWOT analysis of research results
Strengths. Research on organic biscuits has shown that the labeling meets the requirements of current legislation. The barcode is applied correctly, as evidenced by the results of barcode identification according to the source [29]. It was found that both samples meet the requirements of the standard, both in terms of organoleptic and physicochemi cal indicators.
Weaknesses. Since organic products are distinguished precisely by the best indicators of safety, the weakness of the study is that these indicators have not been studied and compared with biscuits of traditional technology.
Opportunities. Opportunities for further research are in the development of new formulations of organic bis cuits based on the study of the existing range. Market research and expansion of the range of organic products is interesting for many countries of the world, despite the growing popularity of ecological and healthy food.
Threats. It should be noted that the production of or ganic products is more expensive, so every consumer can afford to buy such food. That is why the market for organic products is still limited.

Conclusions
1. It has been established that organic biscuits meet the requirements of the Law of Ukraine «On information for consumers regarding food products» in terms of label ing and contain the necessary information to designate organic products in accordance with the Law of Ukraine «On organic production».
2. Using the source [29], the bar coding of both biscuit samples was deciphered and it was established that the check digits of the codes coincide, and the biscuits were produced in the same countries as indicated on the labeling. 3. The results of the study of products on a 45point scale are shown. 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.

ISSN 2664-9969
4. It was revealed that both samples meet the require ments of regulatory documents in terms of such physicochemi cal 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, 9.3 % for Fleur Alpine and 8.0 % for Holle biscuits. 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 %.