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 Margarine has been replaced by vegetable oils.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.
Highlights
Food safety is characterized by the absence of toxic, carcinogenic, mutagenic, or other negative effects on the human body when consumed in conventional quantities
Mass fraction of total sugar in terms of dry matter in muffins was determined by Permanganate method, and fat in terms of dry matter – by Soxhlet extraction and weight method (Fig. 1)
When studying the muffins quality of, the following indicators were determined by physicochemical parameters: mass fraction of total sugar, mass fraction of fat, mass fraction of moisture, alkalinity, mass fraction of ash
Summary
Food safety is characterized by the absence of toxic, carcinogenic, mutagenic, or other negative effects on the human body when consumed in conventional quantities. It is guaranteed by the establishment of a regulated level of content, the absence or restriction of the levels of the maximum allowable concentration of pollutants of a chemical and biological nature, as well as natural toxic substances hazardous to the health of consumers. The result of a survey of Polish consumers indicates that they prefer organic products, since they are healthy, more environmentally friendly and are characterized by pronounced taste, compared with conventional foods. Organic products are subject to more stringent control, compared with products made according to traditional recipes [4]
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