Research of quality and safety indicators of organic raw materials for development of new cookie recipes

Keywords: organic cookies, organic raw materials, coconut flour, spelt flour, camelina oil, hemp oil

Abstract

Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty acid composition has been analyzed. Standard methods have been used for the study. The moisture content of the flour has been determined by the drying method. Ash content – by the method of organic matter charring. Atomic absorption and flameless atomic absorption methods have been used to determine the safety indicators of the flour. The fatty acid composition of oils has been determined by gas chromatography. It has been proved, that organic raw materials meet the safety requirements of the Regulation of maximum levels of certain contaminants in food, approved by the Order of the Ministry of Health of Ukraine № 368 of 13.05.2013 and can be used as a promising enrichment for the nutritional value of cookies

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Author Biographies

Alina Tkachenko, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research of Foodstuffs

Ivan Syrokhman, Lviv University of Trade and Economics

Doctor of Technical Sciences, Professor

Department of Commodity Science, Technology and Management of Foodstuffs Quality

Lyudmyla Guba, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research of Foodstuffs

Yulia Basova, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

Elena Goryachova, Poltava University of Economics and Trade

PhD, Associate Professor

Department of Commodity Research, Biotechnology, Examination and Customs

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Published
2021-05-31
How to Cite
Tkachenko, A., Syrokhman, I., Guba, L., Basova, Y., & Goryachova, E. (2021). Research of quality and safety indicators of organic raw materials for development of new cookie recipes. EUREKA: Life Sciences, (3), 36-40. https://doi.org/10.21303/2504-5695.2021.001882
Section
Food Science and Technology