Comparison of certain safety and quality indicators of developed chocolate paste with organic and inorganic raw materials

Authors

DOI:

https://doi.org/10.15587/2706-5448.2025.334590

Keywords:

organic food products, chocolate spreads, food safety, sea buckthorn oil, hemp oil

Abstract

The object of the research is the developed chocolate spreads from organic raw materials. The problem to be solved is to compare the quality and safety indicators of organic and inorganic food products. The composition of the “Sea Buckthorn” chocolate paste includes almonds, natural cocoa powder, cocoa butter, cane sugar, sea buckthorn oil, powdered milk, and flax bran. The “Hemp” chocolate paste differs in that instead of sea buckthorn oil, it contains hemp oil. The organoleptic evaluation of the pastes was carried out using a 35-point scale developed. The mass fraction of moisture was determined by drying to constant mass. The fatty acid composition was determined by gas chromatography. The content of heavy metal salts was determined by the colorimetric method and the flameless atomic absorption method. Biological, chemical, and physical hazardous factors were analyzed at each stage of the production of chocolate pastes. The results of the organoleptic evaluation indicate that all samples meet the “excellent” quality level. No significant differences were found between organic and inorganic chocolate spreads made according to the same recipes. The mass fraction of moisture in the developed products was within the normal range and did not exceed 3%. More fats were found in organic chocolate spreads than in inorganic ones. In the “Sea Buckthorn Organic” chocolate spread – by 1.48 g / 100 g; in the “Hemp Organic” chocolate spread – by 1.86 g / 100 g. The results of the study show that the content of polyunsaturated fatty acids in chocolate spreads made from organic raw materials significantly exceeds the content of similar acids in inorganic chocolate spreads. The content of linolenic acid is higher by 0.58 g / 100 g in “Organic Sea Buckthorn Organic” paste and by 1 g / 100 g in “Organic Hemp” chocolate paste compared to similar pastes made from inorganic raw materials.The lead content is 2.77 times lower in “Organic Sea Buckthorn” oil; 2.45 times lower in “Organic Hemp” oil than in similar inorganic chocolate spreads. A very significant difference is noted in the cadmium content: 3 and 4.5 times lower, respectively. The critical control points of production are sterilization of containers and heat treatment of chocolate spreads.

Author Biographies

Alina Tkachenko, Poltava University of Economics and Trade

Doctor of Technical Sciences, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Inna Tiurikova, Poltava University of Economics and Trade

Doctor of Technical Sciences, Associate Professor

Department of Food Technology and Restaurant Industry

Oleksandra Horobets, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Food Technology and Restaurant Industry

Alina Geredchuk, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Technology of Food Production and Restaurant Management

Tetiana Lozova, Lviv University of Trade and Economics

Doctor of Technical Sciences, Professor

Department of Commodity Science, Customs Affairs and Management Quality

Yulia Levchenko, Poltava State Agrarian University

PhD, Associated Professor

Department of Mechanical and Electrical Engineering

 

Nataliya Palko, Lviv University of Trade and Economics

PhD, Associated Professor

Department of Food Technology

Oksana Davydovych, Lviv University of Trade and Economics

PhD, Associated Professor

Department of Food Technology

Khrystyna Kovalchuk, Ivan Franko National University of Lviv

PhD, Associated Professor

Department of Hotel and Restaurant Management and Food Technologies

Ruslan Mariychuk, University of Presov

PhD, Associated Professor

Department of Ecology

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Comparison of certain safety and quality indicators of developed chocolate paste with organic and inorganic raw materials

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Published

2025-08-29

How to Cite

Tkachenko, A., Tiurikova, I., Horobets, O., Geredchuk, A., Lozova, T., Levchenko, Y., Palko, N., Davydovych, O., Kovalchuk, K., & Mariychuk, R. (2025). Comparison of certain safety and quality indicators of developed chocolate paste with organic and inorganic raw materials. Technology Audit and Production Reserves, 4(3(84), 60–66. https://doi.org/10.15587/2706-5448.2025.334590

Issue

Vol. 4 No. 3(84) (2025): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2025 Alina Tkachenko, Inna Tiurikova, Oleksandra Horobets, Alina Geredchuk, Tetiana Lozova, Yulia Levchenko, Nataliya Palko, Oksana Davydovych, Khrystyna Kovalchuk, Ruslan Mariychuk

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