Managing safety of the developed cakes made from organic raw materials with improved fatty­acid composition

Eastern-European Journal of Enterprise Technologies

卷:1

Khrystyna Kovalchuk¹  Roman Zakharchyn¹  Volodymyr Havrylyshyn²  Ivan Syrokhman²  Olena Kalashnyk³  Anna Kobischan⁴  Yulia Basova⁴  Alina Tkachenko⁴  Anna Artemenko⁴  Mariia Katruk⁵ 

[1] Lviv Institute of Economy and Tourism Mentsynskyi str., 8, Lviv, Ukraine, 79007;

[2] Lviv University of Trade and EconomicsTuhan-Baranovskoho str., 10, Lviv, Ukraine, 79005;

[3] Poltava State Agrarian AcademySkovorody str., 1/3, Poltava, Ukraine, 36003;

[4] Poltava University of Economics and TradeKovalia str., 3, Poltava, Ukraine, 36000;

[5] Ukrainian Academy of Printing Pid Holoskom str., 19, Lviv, Ukraine, 79020;

关键词: safety management system;    fat-acid composition;    flour confectionery;    content of toxic elements;   

DOI  :  10.15587/1729-4061.2020.195176

来源: DOAJ

【 摘 要 】

This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake formulation includes such organic raw materials as rice flour, milled ginger, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg mélange, chokeberry jam. The "Lunik" cake formulation includes rice flour in combination with spelt flour, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg mélange, organic blackberry jam. The devised products have high organoleptic properties, confirmed by the relevant research. The microbiological and toxicological indicators of the finished products safety have been defined. They do not exceed permissible limits. Since the fat base has been replaced in the developed samples compared to the control formulation, the fatty acid composition of the products has been investigated. The content of saturated fatty acids in both samples decreased by almost twice, whereas the content of monounsaturated fatty acids increased by 1.78 times in the "Kosmyk" sample, and by 1.8 times in the "Lunik" sample. The content of polyunsaturated fatty acids increased by 2.08 times in both samples. The products' fatty acid composition was compared to the composition of "perfect lipid". A block-diagram of production has been constructed, which serves the basis for analysis of hazardous factors. The hazardous factors in the production of flour confectionery products have been analyzed. It has been proposed to use daily safety sheets. The ranking system has been developed to select suppliers.These results indicate that the use of organic raw materials in the production of cakes makes it possible to expand the existing range of flour-based confectionery products. Adding unconventional oils to the lipid base of a product allows the improvement in the fat-acid composition. The obtained results could be applied by the confectionery industry to manufacture new products and to implement a food safety management system

【 授权许可】

Unknown