You are here

Safety and quality management of flour confectionery products with organic raw materials


Work number - M 12 FILED

Presented Poltava University of Economics and Trade

Authors:
Ph.D., Tkachenko Alina

The paper "Safety and quality management  of flour confectionery products with organic raw materials" is shown development  of organic agriculture in Ukraine. Ukraine's export potential on the world market of organic food has been determined; a consumer survey was conducted to determine the needs for expanding the range of organic foods. The indices of quality and safety of raw materials for the production of flour confectionery – comparatively nutritional value and amino acid composition of traditional and organic flour - were investigated, toxicological indicators of butter organic cream were investigated. The expediency of using unconventional oils in the lipid based flour confectionery has been experimentally proved. Formulations of new products from organic raw materials - cakes, cupcakes and biscuits have been developed and commodity research of new products has been carried out.

The main provisions that reflect the scientific novelty of the research are as follows: the basic principles of the formation of the strategy of promotion of organic food in the world market are defined; developed recipes of flour confectionery products based on organic raw materials - cupcakes, biscuits, cakes; conducted studies of the developed samples; conceptual approaches to the implementation of the food safety management system for the production of flour confectionery are scientifically substantiated.

Developed flour confectionery products from organic raw materials and formed approaches to the implementation of the food safety management system at the production were introduced into the production activities of food market operators: LLC "Agrocenter 2017", LLC "Agroalance", LLC "Ukraine", LLC "Sadi Karlovshchini", Koshel T.I, r LLC, PE “Center”. "Methodological guidelines for compliance with the requirements of the legislation of Ukraine on food safety at industrial enterprises of consumer cooperatives of Ukraine" were introduced into the activities of industrial enterprises of consumer cooperatives of Ukraine and submitted for registration to the Ministry of Health of Ukraine. The results of the study are used in the educational process of universities of the  Poltava University of Economics and Trade, in particular in the scientific and consulting activities of Ukrainian enterprises, which is carried out by the scientific-training laboratory "School of HACCP" of the University.

The main result of the study is the scientific and practical substantiation of the safety and quality management of flour confectionery products from organic raw materials, which is of great scientific and practical importance for the agro-food complex of Ukraine in the context of reforming the food law and expanding the food market in connection with European integration.

Number of publications: 27 scientific papers, incl. 2 monographs in co-authorship, 9 - scientific articles in leading professional publications (4 of which are in English-language magazines with impact factor). The total number of references to the authors' publications is 28 h-index of work, according to the databases is poisonous: Google Shcolar – 4. Received 4 patents of Ukraine for utility model.

Comments