RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS

  • Alina Tkachenko Poltava University of Economics and Trade, Ukraine
  • Ivan Syrokhman Lviv University of Trade and Economics, Ukraine
  • Tetyana Lozova Lviv University of Trade and Economics, Ukraine
  • Nataliya Ofilenko Poltava University of Economics and Trade, Ukraine
  • Elena Goryachova Poltava University of Economics and Trade, Ukraine
  • Yevgenia Hmelnitska Poltava University of Economics and Trade, Ukraine
  • Inna Shurduk Poltava cooperative college, Ukraine
Keywords: biscuits, organic raw materials, nutritional value, maple sugar, coconut sugar

Abstract

The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis of organic raw materials, which will expand the range of organic confectionery products. The main difference between the developed biscuit recipes is that instead of wheat flour buckwheat flour, spelled flour and hemp flour were used, and coconut and maple sugar were used as sweeteners.

To determine the organoleptic characteristics, a 25-point scale was developed, which includes indicators: taste, smell, appearance, crust state, crumb color. On the basis of the carried out organoleptic assessment, it has been established that the developed biscuits have a pleasant taste and good aroma and are highly appreciated by the tasting commission. Physico-chemical characteristics and safety performance of the developed products were within the normal range. Thanks to the use of non-traditional raw materials, the energy value of biscuits was reduced.

On the basis of the obtained data, the expediency of expanding the range of organic confectionery products with new types of biscuits is substantiated.

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Author Biographies

Alina Tkachenko, Poltava University of Economics and Trade

Department of Commodity research of foodstuffs

Ivan Syrokhman, Lviv University of Trade and Economics

Department of Commodity Science, Technologies and Food Quality Management

Tetyana Lozova, Lviv University of Trade and Economics

Department of Commodity Science, Technologies and Food Quality Management

Nataliya Ofilenko, Poltava University of Economics and Trade

Department of Commodity research, biotechnology, examination and customs

Elena Goryachova, Poltava University of Economics and Trade

Department of Commodity research, biotechnology, examination and customs

Yevgenia Hmelnitska, Poltava University of Economics and Trade

Department of Commodity research, biotechnology, examination and customs

Inna Shurduk, Poltava cooperative college

Department of commercial disciplines

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Published
2019-02-01
How to Cite
Tkachenko, A., Syrokhman, I., Lozova, T., Ofilenko, N., Goryachova, E., Hmelnitska, Y., & Shurduk, I. (2019). RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS. EUREKA: Life Sciences, (1), 59-64. https://doi.org/10.21303/2504-5695.2019.00849
Section
Food Science and Technology