Developing organic cookies with improved consumer properties using safety management approaches

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.230123

Keywords:

cookies, organic raw materials, flour confectionery, vitamin composition, HACCP-plan

Abstract

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 0.9 g/100 g, and in the "Janet"  sample ‒ by 1.2 g/100 g. The protein content increased in the samples, especially in the "Flori" cookies ‒ by 2.3 g/100 g. The "Janet" cookie sample demonstrated the lowest energy value of 380.50 kcal/100 g. 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 2.34 times in the "Flori" biscuits and by 2.29 times in the "Janet" biscuits. The calcium content in the "Flori" cookies increased by 3.13 times, in the "Janet" cookies ‒ by 3.64 times. 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.

Author Biographies

Alina Tkachenko, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Lyudmila Guba, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Yulia Basova, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Elena Goryachova, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Ivan Syrokhman, Lviv University of Trade and Economics

Doctor of Technical Sciences, Professor

Department of Commodity Science, Technology and Management of Foodstuffs Quality

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Published

2021-04-30

How to Cite

Tkachenko, A., Guba, L., Basova, Y., Goryachova, E., & Syrokhman, I. (2021). Developing organic cookies with improved consumer properties using safety management approaches. Eastern-European Journal of Enterprise Technologies, 2(11 (110), 41–49. https://doi.org/10.15587/1729-4061.2021.230123

Issue

Vol. 2 No. 11 (110) (2021): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2021 Alina Tkachenko, Lyudmila Guba, Yulia Basova, Elena Goryachova, Ivan Syrokhman

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