Abstract
This paper reports two cake formulations, Kosmyk and Lunik, created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The Kosmyk cake formulation includes such organic raw materials as rice flour, milled ginger, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg melange, chokeberry jam. The Lunik cake formulation includes rice flour in combination with spelt flour, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg melange, organic blackberry jam. The devised products have high organoleptic properties, confirmed by the relevant research. The microbiological and toxicological indicators of the finished products safety have been defined. They do not exceed permissible limits. Since the fat base has been replaced in the developed samples compared to the control formulation, the fatty acid composition of the products has been investigated. The content of saturated fatty acids in both samples decreased by almost twice, whereas the content of monounsaturated fatty acids increased by 1.78 times in the Kosmyk sample, and by 1.8 times in the Lunik sample. The content of polyunsaturated fatty acids increased by 2.08 times in both samples. The products' fatty acid composition was compared to the composition of perfect lipid. A block-diagram of production has been constructed, which serves the basis for analysis of hazardous factors. The hazardous factors in the production of flour confectionery products have been analyzed. It has been proposed to use daily safety sheets. The ranking system has been developed to select suppliers. These results indicate that the use of organic raw materials in the production of cakes makes it possible to expand the existing range of flour-based confectionery products. Adding unconventional oils to the lipid base of a product allows the improvement in the fat-acid composition. The obtained results could be applied by the confectionery industry to manufacture new products and to implement a food safety management system
Highlights
A serious challenge for modern people is the presence of harmful substances in foods
The implementation of the HACCP system is exactly the tool that can guarantee the safety of finished products to the end consumer
We determined the content of MAFAM, bacteria of the group of Escherichia coli (BGEC), and bacteria of the genus Salmonella
Summary
A serious challenge for modern people is the presence of harmful substances in foods. One can assume that the use of organic raw materials for the development of finished flour products would help improve their safety indicators. It is scientifically proven that organic foods are healthier compared to conventional ones This is influenced by a higher content of bioactive compounds (for example, polyphenols, vitamin C, and carotenoids) and polyunsaturated fatty acids (PUFA). There are data that prove higher biological value of organic products in comparison with traditional ones This necessitates additional research, in particular concerning comparison of fatty acid composition of ordinary and organic products. As the issue of food safety in the world today is very acute, the study has suggested approaches to the development of new flour-based products, taking into consideration the principles of HACCP
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