Development of wafers with fillings made from organic raw materials with improved consumer properties

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.209695

Keywords:

amino acid composition, fatty acid composition, organic products, pastry, wafers with fillings

Abstract

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

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, Technology and Management of Foodstuffs Quality

Vyacheslav Skrypnyk, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36000

Doctor of Technical Sciences, Associate Professor

Department of Engineering, Equipment and Mathematics

Gabriella Birta, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36000

Doctor of Agricultural Sciences, Professor, Head of Department

Department of Commodity Research, Biotechnology, Examination and Customs

Yuriy Burgu, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36000

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

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Published

2020-08-31

How to Cite

Tkachenko, A., Syrokhman, I., Skrypnyk, V., Birta, G., & Burgu, Y. (2020). Development of wafers with fillings made from organic raw materials with improved consumer properties. Eastern-European Journal of Enterprise Technologies, 4(11 (106), 39–45. https://doi.org/10.15587/1729-4061.2020.209695

Issue

Vol. 4 No. 11 (106) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2020 Alina Tkachenko, Ivan Syrokhman, Vyacheslav Skrypnyk, Gabriella Birta, Yuriy Burgu

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