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

  • Khrystyna Kovalchuk Lviv Institute of Economics and Touris, Ukraine
  • Halyna Ozimok Lviv Institute of Economics and Touris, Ukraine
  • Ruslan Mariychuk University of Presov in Presov, Slovakia
  • Olga Gyrka Lviv Trade and Economic University, Ukraine
  • Mykhailo Bodak Lviv Trade and Economic University, Ukraine
  • Nataliya Palko Lviv Trade and Economic University, Ukraine
  • Oksana Davydovych Lviv Trade and Economic University, Ukraine
  • Alina Tkachenko Poltava University of Economics and Trade, Ukraine
  • Liudmyla Huba Poltava University of Economics and Trade, Ukraine
Keywords: muffins, unconventional raw materials, safety, vegetable oils, physical and chemical indicators, toxic elements, microbiological indicators

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 Margarine has been replaced by vegetable oils.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.

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Author Biographies

Khrystyna Kovalchuk, Lviv Institute of Economics and Touris

Department of Commodity Research and Commodity Expertise

Halyna Ozimok, Lviv Institute of Economics and Touris

Department of Commodity Research and Commodity Expertise

Ruslan Mariychuk, University of Presov in Presov

Department of Ecology

Olga Gyrka, Lviv Trade and Economic University

Department of commodity science, technology and quality management of food products

Mykhailo Bodak, Lviv Trade and Economic University

Department of commodity science, technology and quality management of food products

Nataliya Palko, Lviv Trade and Economic University

Department of food technologies

Oksana Davydovych, Lviv Trade and Economic University

Department of food technologies

Alina Tkachenko, Poltava University of Economics and Trade

Department of Commodity Research, Biotechnology, Examination and Customs

Liudmyla Huba, Poltava University of Economics and Trade

Department of Commodity research, biotechnology, examination and customs

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Published
2019-07-31
How to Cite
Kovalchuk, K., Ozimok, H., Mariychuk, R., Gyrka, O., Bodak, M., Palko, N., Davydovych, O., Tkachenko, A., & Huba, L. (2019). DETERMINATION OF SAFETY INDICATORS IN THE DEVELOPED MUFFINS WITH NON-TRADITIONAL RAW MATERIALS. EUREKA: Life Sciences, (4), 28-35. https://doi.org/10.21303/2504-5695.2019.00972
Section
Food Science and Technology