Quality control and identification of organic biscuits
DOI:
https://doi.org/10.15587/2706-5448.2021.225531Keywords:
organic products, organic production, organic biscuits, organoleptic indicators, biscuit labeling, physical and chemical indicatorsAbstract
The object of research is children’s spelled biscuits Holle (Germany) and Belgian children’s biscuits with pieces of Fleur Alpine chocolate (Belgium). Consumers often buy organic-branded traditional food products through unfair advertising and labeling violations. Due to the fact that organic products are often the subject of counterfeiting, quality expertise is especially important. Also, thanks to the conformity assessment of the labeling given in the work, it is possible to establish whether the product is really organic. The labeling of biscuits was analyzed for compliance with the Law of Ukraine «On Organic Production» and the Law of Ukraine «On Information for Food Consumers». The study showed that the labeling complies with legal requirements in both samples. It was also found that both samples of biscuits meet the requirements of regulatory documents for organoleptic indicators. Organoleptic characteristics were tested: shape, surface, color, taste and smell, appearance in the fault. The tasting assessment was carried out according to a 45-point scale developed by the authors. 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. Both samples meet the requirements of regulatory documents for such physicochemical 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. The moisture content for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. 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 %. The results indicate the quality of the studied samples in terms of organoleptic and physicochemical indicators.
References
- Tkachenko, A. (2020). Prospects of Ukraine on the European organic food products. Modern approaches to knowledge management development. Ljubljana School of Business, 162–164. Available at: https://plus.si.cobiss.net/opac7/bib/18652419
- Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) (2007). No 2092/91, 12.
- Kahl, J., Baars, T., Bügel, S, Busscher, N. (2012). Organic food quality: A framework for concept, definition and evaluation from the European perspective. Journal of the Science of Food and Agriculture, 92 (14), 2760–2765. doi: http://doi.org/10.1002/jsfa.5640
- Bubela, T. (2010). Bezpechnist ta yakist kharchovoi produktsii. Vymiriuvalna tekhnika ta metrolohiia, 71, 130–144. Available at: http://ena.lp.edu.ua:8080/bitstream/ntb/6658/1/27.pdf
- Zehnder, G., Gurr, G. M., Kühne, S., Wade, M. R., Wratten, S. D., Wyss, E. (2007). Arthropod Pest Management in Organic Crops. Annual Review of Entomology, 52 (1), 57–80. doi: http://doi.org/10.1146/annurev.ento.52.110405.091337
- European Commission, Commission Implementing Regulation (EU) No. 354/2014 amending and correcting Regulation (EC) No. 889/2008 laying down detailed rules for the implementation of Council Regulation (EC) No. 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control (2014). Avialable at: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32014R0354&from=LT
- Kilnitska, O., Kravchuk, N., Kutsmus, N. (2018). Confectionery market in Ukraine: trends and development prospects. Ekonomika APK, (11), 29–43. doi: http://doi.org/10.32317/2221-1055.201811029
- Sarkisian, L., Yichyk, Yu. (2016). Osoblyvosti pozshyrennya zovnisnoekonomichnykh zvyazkiv Ukrainy v konteksti hlobalizatsiyi. Ekonomika i orhanizatsiya upravlinnya, 4 (24), 245–253.
- Guidelines for the production, processing, labelling and marketing of organically produced foods (2013). Codex Alimentarius Commission. Avialable at: http://www.fao.org/fao-who-codexalimentarius/codex-texts/guidelines/en/
- Mie, A., Kesse-Guyot, E., Kahl, J. (2016). Human health implications of organic food and organic agriculture. Available at: https://www.europarl.europa.eu/RegData/etudes/STUD/2016/581922/EPRS_STU(2016)581922_EN.pdf
- Fantke, P., Friedrich, R., Jolliet, O. (2012). Health impact and damage cost assessment of pesticides in Europe. Environment International, 49, 9–17. doi: http://doi.org/10.1016/j.envint.2012.08.001
- Vasileva, E., Ivanova, D., Tipova, N., Stefanov, S. (2019). Quality of organic foods – a model for comparative analysis. Organic Agriculture, 9 (1), 1–12. doi: http://doi.org/10.1007/s13165-018-0211-4
- Kesse-Guyot, E., Péneau, S., Méjean, C., Szabo de Edelenyi, F., Galan, P., Hercberg, S., Lairon, D. (2013). Profiles of Organic Food Consumers in a Large Sample of French Adults: Results from the Nutrinet-Santé Cohort Study. PLoS ONE, 8 (10), e76998. doi: http://doi.org/10.1371/journal.pone.0076998
- Eisinger-Watzl, M., Wittig, F., Heuer, T., Hoffmann, I. (2015). Customers Purchasing Organic Food – Do They Live Healthier? Results of the German National Nutrition Survey II. European Journal of Nutrition & Food Safety, 5 (1), 59–71. doi: http://doi.org/10.9734/ejnfs/2015/12734
- Hughner, R. S., McDonagh, P., Prothero, A., Shultz, C. J., Stanton, J. (2007). Who are organic food consumers? A compilation and review of why people purchase organic food. Journal of Consumer Behaviour, 6 (2-3), 94–110. doi: http://doi.org/10.1002/cb.210
- Van de Vijver, L. P., van Vliet, M. E. (2012). Health effects of an organic diet-consumer experiences in the Netherlands. Journal of the Science of Food and Agriculture, 92 (14), 2923–2927. doi: http://doi.org/10.1002/jsfa.5614
- Monier, S., Hassan, D., Nichèle, V., Simioni, M. (2009). Organic Food Consumption Patterns. Journal of Agricultural & Food Industrial Organization, 7 (2). doi: http://doi.org/10.2202/1542-0485.1269
- Tkachenko, A., Syrokhman, I., Basova, Y., Kobischan, A., Artemenko, A., Kovalchuk, K. et. al. (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. doi: http://doi.org/10.15587/1729-4061.2020.195176
- 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. doi: http://doi.org/10.15587/1729-4061.2019.155775
- 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: http://doi.org/10.15587/1729-4061.2018.133705
- Codex Alimentarius Commission. Guidelines for the production, processing, labelling and marketing of organically produced foods (2013). United States Department of Agriculture.
- Reganold, J. P., Wachter, J. M. (2016). Organic agriculture in the twenty-first century. Nature Plants, 2 (2). doi: http://doi.org/10.1038/nplants.2015.221
- Pro informatsiiu dlia spozhyvachiv shchodo kharchovykh produktiv (2018). Zakon Ukrainy No. 2639-VIII. 06.12.2018. Vidomosti Verkhovnoi Rady, 7, 41. Available at: http://zakon.rada.gov.ua/laws/show/2639-19#Text
- Pro osnovni pryntsypy ta vymohy do orhanichnoho vyrobnytstva, obihu ta markuvannia orhanichnoi produktsii (2019). Zakon Ukrainy No. 2740-VIII. 06.06.2019. Vidomosti Verkhovnoi Rady, 36, 275. Available at: https://zakon.rada.gov.ua/laws/show/2496-19#Text
- Organic Farming Information System (2020). Available at: https://ec.europa.eu/agriculture/ofis_public/pdf/EUCBLIST_official_2013.pdf?uid=45EDC919-BA15-14F1-84B7C5EF903233F3
- Tkachenko, A. (2015). Formuvannia spozhyvchykh vlastyvostei pechyva tsukrovoho pidvyshchenoi kharchovoi tsinnosti. Lviv, 27.
- Pechyvo orhanichne. Available at: https://amador.com/pechivo-holle-speltove-organichne-z-8-misyatsiv-150-g-23232/
- Kopchykova, I. (2019). Identification of goods as an imperative component of commodity loss accounting. Pryazovskyi Economic Herald, 5 (16), 345–350. doi: http://doi.org/10.32840/2522-4263/2019-5-59
- Rasshyfrovka shtrykh koda. Available at: decode.org.ua
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Алина Сергеевна Ткаченко, Иван Васильевич Сирохман, Людмила Николаевна Губа, Юлия Александровна Басова, Кристина Игоревна Ковальчук
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.
