QUALIMETRIC ASSESSMENT OF WAFFLES WITH FILLINGS OF ORGANIC RAW MATERIALS
Аннотация
For improving the amino acid and organoleptic characteristics of floury confectionary products, new recipes of waffles with fillings of natural raw materials “Summer temptation” and “Coco pleasure” have been created. Only organic raw materials were used for both recipes. The composition of waffles “Summer temptation” included: buckwheat flour, reed sugar, creamy butter, dry skimmed milk and sea-buckthorn oil, lemongrass powder. Rice flour, coco sugar, dry coco milk, lemongrass powder were added to the composition of waffles “Coco pressure”.
A control sample is waffles “Artek”, produced by the traditional recipe. The main difference between the offered samples is in fact that the new waffles are produced of organic raw materials only and contain non-traditional ones in their composition. Wheat flour, lipid base and sugar are replaced in the samples. This paper offers a qualimetric assessment scale for waffles quality and presents assessment results
Скачивания
Литература
Mashta, N. (2011). The modelling features of complex quality index of melted cheese products of functional direction. Visnyk Lvivskoi komertsiynoi akademiyi. Seriya tovaroznavcha, 12, 108–112.
Kovbasa, V. M., Myronova, N. H., Dorokhovych, A. M., Terletska, V. A., Diachuk, O. V. (1998). Kvalimetrychna otsinka yakosti sukhykh snidankiv. Kharchova promyslovist, 43-44, 25–30
Van Rijswijk, W., Frewer, L. J. (2008). Consumer perceptions of food quality and safety and their relation to traceability. British Food Journal, 110 (10), 1034–1046. doi: https://doi.org/10.1108/00070700810906642
Chorna, T., Yanushkevych, D., Afanasieva, V. (2018). Modern Aspects of Safety Assessment of Foodstuff. Path of Science, 4 (4), 4001–4012. doi: https://doi.org/10.22178/pos.33-7
Bergan, H. (1990). Extending the reach of the quality improvement paradigm. Quality Progress, 23 (5), 51–52.
Azgaldov, G. G., Kostin, A. V. (2011). Applied qualimetry: its origins, errors and misconceptions. Benchmarking: An International Journal, 18 (3), 428–444. doi: https://doi.org/10.1108/14635771111137796
Lozova, Т. (2014). Improved consumer properties of wafers using non-traditional raw materials. Eastern-European Journal of Enterprise Technologies, 2 (12 (68)), 108–113. doi: https://doi.org/10.15587/1729-4061.2014.23356
Pakhomova I., Tkachenko A. (2017). The Impact of Packaging on Quality Preservation of New Wafers and the Possibility of Predicting Shelf Life. Towaroznawcze Problemy Jakości, 4, 91–102.
Alpaslan, M., Hayta, M. (2006). The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. Journal of Food Quality, 29 (6), 617–627. doi: https://doi.org/10.1111/j.1745-4557.2006.00099.x
Boiko, T. H, Hrynevych, B. Yu. (2011). Otrymannia koefitsientiv vahomosti dlia kilkisnoi otsinky yakosti produktsiyi za skladovymy nepevnosti otsiniuvannia. Vymiriuvalna tekhnika i metrolohiia, 72, 111–116.
Copyright (c) 2020 Alina Tkachenko, Ivan Syrokhman, Vyacheslav Skrypnyk, Gabriella Birta, Yuriy Burgu
Это произведение доступно по лицензии Creative Commons «Attribution» («Атрибуция») 4.0 Всемирная.
