DETERMINATION OF SAFETY INDICATORS IN THE DEVELOPED MUFFINS WITH NON-TRADITIONAL RAW MATERIALS

Khrystyna Kovalchuk, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, Liudmyla Huba

Abstract


The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated.


Keywords


muffins; unconventional raw materials; safety; vegetable oils; physical and chemical indicators; toxic elements; microbiological indicators

Full Text:

PDF

References


Peresichnyi, M. I., Korzun, V. N., Kravchenko, M. F. et. al. (2003). Kharchuvannia liudyny i suchasne dovkillia: teoriya i praktyka. Kyiv: KNTEU, 526.

Polyakova, S. P. (2011). Sanitarno-gigienicheskoe sostoyanie predpriyatiya kak faktor formirovaniya mikroflory muchnyh konditerskih izdeliy. Konditerskoe proizvodstvo, 1, 30–31.

Organic confectionery market continues to grow. Available at: https://www.hartman-group.com/files/news/Organic-confectionery-market-continues-to-grow-Candy-Industry.pdf

Bryła, P. (2016). Organic food consumption in Poland: Motives and barriers. Appetite, 105, 737–746. doi: https://doi.org/10.1016/j.appet.2016.07.012

Parry, J. W., Cheng, Z., Moore, J., Yu, L. L. (2008). Fatty Acid Composition, Antioxidant Properties, and Antiproliferative Capacity of Selected Cold-Pressed Seed Flours. Journal of the American Oil Chemists’ Society, 85 (5), 457–464. doi: https://doi.org/10.1007/s11746-008-1207-0

Sousa, C., Taveira, M., Valentão, P., Fernandes, F., Pereira, J. A., Estevinho, L. et. al. (2008). Inflorescences of Brassicacea species as source of bioactive compounds: A comparative study. Food Chemistry, 110 (4), 953–961. doi: https://doi.org/10.1016/j.foodchem.2008.02.087

Silici, S., Sagdic, O., Ekici, L. (2010). Total phenolic content, antiradical, antioxidant and antimicrobial activities of Rhododendron honeys. Food Chemistry, 121 (1), 238–243. doi: https://doi.org/10.1016/j.foodchem.2009.11.078

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: https://doi.org/10.15587/1729-4061.2018.133705

Nitika, Punia, D., Khetarpaul, N. (2008). Physico-chemical characteristics, nutrient composition and consumer acceptability of wheat varieties grown under organic and inorganic farming conditions. International Journal of Food Sciences and Nutrition, 59 (3), 224–245. doi: https://doi.org/10.1080/09637480701523249

Krumina-Zemture G., Beitane I., Gramatina I. (2016). Amino acid and dietary fiber content of pea and buckwheat flours. Food science, 1, 84–90.

Keksy i rulety (sbornik retseptur). Available at: https://zinref.ru/000_uchebniki/02700kulinaria/003_00_sbornik_retseptur_muchnykh_konditerskikh_izdeliy/029.htm

Regulation (EC) No. 854 of the European Parliament and of the Council. Laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (2004). Official Journal of the European Union, 45.

AACC International. Methods 10-50D and 10-52. Approved Methods of the American Association of Cereal Chemists, 10th ed. AACC International, St. Paul, MN, U.S.A., 2000.

Makarchuk, T. A., Podrushniak, A. Ye., Kravtsova, Yu. V., Koval, A. V. et. al. (2003). Vyznachennia vmistu yodu v kharchovykh produktakh metodom inversiynoi voltamperometriyi. Perspektivnye napravleniya razvitiya pischevoy promyshlennosti: sb. nauch. statey nauch.-prakt. konf. Odessa: OTSNTEI, 94–98.

Oleksienko, N., Obolkina, V., Dudko, S., Baldyniuk, O. (2015). Bezpechnist kondyterskoi produktsiyi: deiaki aspekty yii formuvannia. Prodovolcha industriia APK, 3, 37–40.

Corrigendum to Regulation (EC) No 854/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption (2004). Official Journal of the European Union L 139, 83–127.




DOI: http://dx.doi.org/10.21303/2504-5695.2019.00972

Refbacks

  • There are currently no refbacks.




Copyright (c) 2019 Khrystyna Kovalchuk, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, Liudmyla Huba

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)