Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.155775

Keywords:

safety management system, organoleptic indicators, physical-chemical, nutritional value, caloric value

Abstract

To control the safety of sponge cakes made from organic raw materials in line with the HACCP principles, we have developed two sample sponge cakes "Winter delight" and "Exotic". To make the semi-finished sponge cake "Winter delight", we used organic buckwheat flour, organic powdered ginger, organic maple sugar, organic eggs, organic peppermint essence. To make the semi-finished sponge cake "Exotic", we used organic spelt flour, organic hemp flour, organic powdered rosehip, organic coconut sugar, organic eggs, organic lemon-based essence. It was established that the products developed have high organoleptic properties. Among the physical-chemical indicators, we identified moisture content in both products, which was 25±2 % for the semi-finished sponge cake "Winter delight" and 24±2 % for the semi-finished sponge cake "Exotic". The nutrient and caloric value of products was determined. The amount of proteins for the sponge cake "Winter delight" was 14.4 g/100 g, for "Exotic" ‒ 15 g/100 g, the amount of fat ‒ 3.80 and 4.40 g/100 g, the amount of carbohydrates ‒ 50.41 and 55.40 g/100 g, caloric value ‒ 298.84 and 315.80 kcal/100 g, respectively.

The HACCP-based plan for the production of sponge cakes makes it possible to manufacture a safe product: we analyzed dangerous factors at each stage of the production process, it was found that the highest degree of risk is inherent to biological factors that might affect the safety of the finished product. We established 4 critical control points, as well as critical boundaries, and designed a HACCP-based plan. We defined the microbiological and toxicological safety indicators for finished products; they do not exceed permissible limits.

These results indicate that the use of alternative formulations for semi-finished sponge cakes based on organic raw materials taking into consideration the HACCP approaches makes it possible to create safe products with elevated nutritional value. The results obtained could be applied at enterprises in confectionery industry in order to extend the range of organic products. In addition, given the requirement to implement the HACCP system by all operators in the market of foods, the results of developing the HACCP plan could also be utilized by manufacturers.

Author Biographies

Alina Tkachenko, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

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

Tetyana Lozova, 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

Nataliya Ofilenko, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Elena Goryachova, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Yevgenia Hmelnitska, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Inna Shurduk, Poltava Cooperative College Nebesnoi Sotni str., 9/17, Poltava, Ukraine, 36000

PhD, Associate Professor

Department of Commercial Disciplines

References

  1. Kafetzopoulos, D. P., Psomas, E. L., Kafetzopoulos, P. D. (2013). Measuring the effectiveness of the HACCP Food Safety Management System. Food Control, 33 (2), 505–513. doi: https://doi.org/10.1016/j.foodcont.2013.03.044
  2. HACCP-based food safety management systems: great in theory but can we really make them work in practice? (2014). Perspectives in Public Health, 134 (4), 188–190. doi: https://doi.org/10.1177/1757913914538735
  3. Voica, D. (2009). Bakery yeast Saccharomyces cerevisiae manufacturing based on Good Manufac-turing Practice and Food Safety Principles. Annals. Food Sciens and Technology, 10 (1), 400–403.
  4. Belinska, S. E., Orlova, N., Motuzka, Yu. (2011). Kontseptualni zasady harantiy bezpechnosti kharchovykh produktiv. Tovary i rynky, 1, 176–182.
  5. Shyrobokova, A. (2010). Food safety management: systemic approach. Standartyzatsiya. Sertyfikatsiya. Yakist, 2, 68–70.
  6. Organic confectionery market continues to grow. Available at: https://www.hartman-group.com/files/news/Organic-confectionery-market-continues-to-grow-Candy-Industry.pdf
  7. Živělová, I., Crhová, M. (2013). Organic food market in the Czech Republic. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 61 (2), 539–546. doi: https://doi.org/10.11118/actaun201361020539
  8. Bryła, P. (2016). Organic food consumption in Poland: Motives and barriers. Appetite, 105, 737–746. doi: https://doi.org/10.1016/j.appet.2016.07.012
  9. Tkachenko, A., Birta, G., Burgu, Y., Floka, L., Kalashnik, O. (2018). Substantiation of the development of formulations for organic cupcakes with an elevated protein content. Eastern-European Journal of Enterprise Technologies, 3 (11 (93)), 51–58. doi: https://doi.org/10.15587/1729-4061.2018.133705
  10. Bourn, D., Prescott, J. (2002). A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods. Critical Reviews in Food Science and Nutrition, 42 (1), 1–34. doi: https://doi.org/10.1080/10408690290825439
  11. Worthington, V. (2001). Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains. The Journal of Alternative and Complementary Medicine, 7 (2), 161–173. doi: https://doi.org/10.1089/107555301750164244
  12. Johannessen, G. S., Froseth, R. B., Solemdal, L., Jarp, J., Wasteson, Y., M. Rorvik, L. (2004). Influence of bovine manure as fertilizer on the bacteriological quality of organic Iceberg lettuce. Journal of Applied Microbiology, 96 (4), 787–794. doi: https://doi.org/10.1111/j.1365-2672.2004.02208.x
  13. Halagarda, M. (2008). New Food Product Development. Polish Journal of Commodity Science, 4 (17), 32–41.
  14. Ackah, N. B., Baidoo, E. A., Appiah, A. H. K. (2018). Validating a HACCP System for the Production of Vegetable Shito. Journal of Food Quality, 2018, 1–7. doi: https://doi.org/10.1155/2018/7146040
  15. Easdani, M., Khaliduzzaman, Bhuiyan, M. (2013). The Design of HACCP Plan for Potato Chips Plant in Bangladesh. Journal of Environmental Science and Natural Resources, 5(2), 329–338. doi: https://doi.org/10.3329/jesnr.v5i2.14839
  16. Lu, J., Pua, X.-H., Liu, C.-T., Chang, C.-L., Cheng, K.-C. (2014). The implementation of HACCP management system in a chocolate ice cream plant. Journal of Food and Drug Analysis, 22 (3), 391–398. doi: https://doi.org/10.1016/j.jfda.2013.09.049
  17. Mykyjchuk, M. M., Ostapyuk, S. D. (2017). The development stages of HACCP system in the dairy processing enterprise. Enerhetyka i avtomatyka, 1, 123–131.
  18. Oleksienko, N., Obolkina, V., Dudko, S., Baldyniuk, O. (2015) Some aspects of food safety formation in confectionery industry. Prodovolcha industriya APK, 3, 37–40.
  19. Tkachenko, A., Syrokhman, I., Lozova, T., Ofilenko, N., Goryachova, E., Hmelnitska, Y., Shurduk, I. (2019). Research of consumer properties of developed biscuits based on organic raw materials. EUREKA: Life Sciences, 1, 59–64. doi: http://dx.doi.org/10.21303/2504-5695.2019.00849
  20. Vasilenko, G., Dorofeeva, A., Golub, B., Mironyuk, G. (2010). A guide for small and medium-sized enterprises of the dairy industry for the preparation and implementation of food safety management based on HACCP concepts. Kyiv, 194.
  21. Burykina, I. M., Vereschagina, N. V., Orlov, Yu. A., Strahov, S. A., Hitrova, G. V. (2003). Sistema NASSR: predposylki vnedreniya i principy razrabotki. Molochnaya promyshlennost', 8, 16–19.
  22. Rozrobka NASSR-planu: zastosuvannia piaty pryntsypiv. Propozytsiya. Available at: https://propozitsiya.com/ua/rozrobka-nassr-planu-zastosuvannya-pyaty-pryncypiv
  23. Khadieieva, S. O. (2010). Vyznachennia potentsiynykh ryzykiv tekhnolohiyi biskvitnoho vypechenoho napivfabrykatu z dodavanniam dietychnykh dobavok. Visnyk "KhPI", 46, 275–282.
  24. Codex Alimentarius Commission. Procedural Mannual (2015). Rome. Available at: http://www.fao.org/3/a-i5079e.pdf
  25. Mardar, M., Ustymenko, I., Kruchek, O., Makar, A. (2018). Vykorystannia pryntsypiv NASSR dlia zabezpechennia yakosti ta bezpechnosti produktiv na pidpryiemstvakh rozdribnoi torhivli. Naukovi pratsi ONAKhT, 48, 171–182. doi: https://doi.org/10.15673/swonaft.v0i48.811
  26. Ozturkoglu-Budak, S. (2017). A model for implementation of HACCP system for prevention and control of mycotoxins during the production of red dried chili pepper. Food Science and Technology, 37, 24–29. doi: https://doi.org/10.1590/1678-457x.30316
  27. Srikaeo, K., Thongta, R. (2015). Effects of sugarcane, palm sugar, coconut sugar and sorbitol on starch digestibility and physicochemical properties of wheat based foods. International Food Research Journal, 22 (3), 923–929.
  28. Drobot, V. I., Mykhonik, L. A., Semenova, A. B. (2014). Tekhnolohichni aspekty vykorystannia boroshna spelty u khlibopechenni. Prodovolchi resursy, 2, 15–17.
  29. Bojňanská, T., Frančáková, H. (2011). The use of spelt wheat (Triticum spelta L.) for baking applications. Plant, Soil and Environment, 48 (4), 141–147. doi: https://doi.org/10.17221/4212-pse
  30. Nazar, M. I., Kocherha, V. I. (2012). Vyznachennia vitaminno-mineralnoho skladu vyrobiv vyrobiv z biskvitnoho tista na osnovi boroshnianykh sumishei i fitokompozytsiyi. Kharchova nauka i tekhnolohiya, 3 (20), 59–62.
  31. Svidlo, K. V., Lypova, Yu. O. (2013). Vyznachennia potentsiynykh ryzykiv tekhnolohiyi khlibtsiv tomatnykh herodietychnoho pryznachennia. Visnyk Natsionalnoho tekhnichnoho universytetu KhPI. Ser.: Novi rishennia v suchasnykh tekhnolohiyakh, 11, 124–129.
  32. Vodyanka, L. D., Kutarenko, N. Ya. (2013). Prospects for the Implementation of the HACCP System in the Production of Food Products. Rehionalna ekonomika, 1, 185–194.

Downloads

Published

2019-02-04

How to Cite

Tkachenko, A., Syrokhman, I., Lozova, T., Ofilenko, N., Goryachova, E., Hmelnitska, Y., & Shurduk, I. (2019). Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system. Eastern-European Journal of Enterprise Technologies, 1(11 (97), 60–70. https://doi.org/10.15587/1729-4061.2019.155775

Issue

Vol. 1 No. 11 (97) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2019 Alina Tkachenko, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, Inna Shurduk

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.