QUALITY AND SAFETY CONTROL OF VARIOUS KINDS OF FLOUR

Abstract

The quality of non-traditional types of flour produced according to technical conditions often does not meet the requirements of technical regulations and sanitary rules and regulations. Based on this, the purpose of the research was a comprehensive assessment of the quality and safety of various types of flour sold on the commodity market of the Chelyabinsk region. As the objects of research, we used: flax flour (LLC «specialist», Altai territory, Biysk), whole-grain quinoa white flour (LLC «Products of the XXII century», Moscow), whole-grain buckwheat flour (LLC «garnets», Vladimir region, Vladimir). It was found that the samples of the studied flour by organoleptic parameters had their own variations due to Botanic features of the cultures. The closest to the values for the amount of protein and fat declared by the manufacturer on the package was white whole-grain quinoa flour. In Flaxseed flour, the protein content was in sharp contrast to the level regulated by the processor, in a large way, in buckwheat flour-the amount of lipids. From the point of view of nutritional value, flax seed flour was characterized by an increased content of dietary fibers and mineral elements: P, Ca, Cu, Fe, Mg, Zn and Se, and white quinoa flour-Mn. Samples of the studied flour are safe for the health of consumers, since their physical, chemical, microbiological and hygienic indicators meet the regulatory requirements of SanPiN 2.3.2. 1078–01, TR CU 021/2011.