Abstract
Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty acid composition has been analyzed. Standard methods have been used for the study. The moisture content of the flour has been determined by the drying method. Ash content – by the method of organic matter charring. Atomic absorption and flameless atomic absorption methods have been used to determine the safety indicators of the flour. The fatty acid composition of oils has been determined by gas chromatography. It has been proved, that organic raw materials meet the safety requirements of the Regulation of maximum levels of certain contaminants in food, approved by the Order of the Ministry of Health of Ukraine № 368 of 13.05.2013 and can be used as a promising enrichment for the nutritional value of cookies
Highlights
Excessive use of synthetic chemicals that pollute the environment, as well as mechanical disturbances of the soil and irrigation have led to negative consequences
Coconut flour, corn flour and organic spelt flour were chosen to develop the recipes for the new cookies
The proposed samples of organic corn, coconut and spelt flour are of high nutritional value
Summary
Excessive use of synthetic chemicals that pollute the environment, as well as mechanical disturbances of the soil and irrigation have led to negative consequences. These include the generation of resistant insects, fungi, weeds, the accumulation of chemicals in crops and soil, water and (2021), «EUREKA: Life Sciences» Number 3 air pollution. The EU has developed and is implementing an action plan for the introduction and expansion of organic production, most EU member states have their own national programs for the development of this area of agricultural activity [2]. The main forms of support for organic agriculture in the EU are grants for rural development programs, legal protection of producers, national action plans. The issue of developing flour products based on organic raw materials is poorly studied
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