Порівняння окремих показників безпечності та якості розроблених шоколадних паст з органічною та неорганічною сировиною
Year: 2025
Type: article
Abstract: The object of the research is the developed chocolate spreads from organic raw materials. The problem to be solved is to compare the quality and safety indicators of organic and inorganic food products. The composition of the “Sea Buckthorn” chocolate paste includes almonds, natural cocoa powder, cocoa butter, cane sugar, sea buckthorn oil, powdered milk, and flax bran. The “Hemp” chocolate paste differs in that instead of sea buckthorn oil, it contains hemp oil. The organoleptic evaluation of the pastes was carried out using a 35-point scale developed. The mass fraction of moisture was determined by drying to constant mass. The fatty acid composition was determined by gas chromatography. The content of heavy metal salts was determined by the colorimetric method and the flameless atomic absorption method. Biological, chemical, and physical hazardous factors were analyzed at each stage of the production of chocolate pastes. The results of the organoleptic evaluation indicate that all samples meet the “excellent” quality level. No significant differences were found between organic and inorganic chocolate spreads made according to the same recipes. The mass fraction of moisture in the developed products was within the normal range and did not exceed 3%. More fats were found in organic chocolate spreads than in inorganic ones. In the “Sea Buckthorn Organic” chocolate spread – by 1.48 g / 100 g; in the “Hemp Organic” chocolate spread – by 1.86 g / 100 g. The results of the study show that the content of polyunsaturated fatty acids in chocolate spreads made from organic raw materials significantly exceeds the content of similar acids in inorganic chocolate spreads. The content of linolenic acid is higher by 0.58 g / 100 g in “Organic Sea Buckthorn Organic” paste and by 1 g / 100 g in “Organic Hemp” chocolate paste compared to similar pastes made from inorganic raw materials.The lead content is 2.77 times lower in “Organic Sea Buckthorn” oil; 2.45 times lower in “Organic Hemp” oil than in similar inorganic chocolate spreads. A very significant difference is noted in the cadmium content: 3 and 4.5 times lower, respectively. The critical control points of production are sterilization of containers and heat treatment of chocolate spreads.
Authors: Ткаченко, Аліна Сергіївна, Тюрікова, Інна Станіславівна, Горобець, Олександра Михайлівна, Гередчук, Аліна Михайлівна, Лозова, Тетяна Михайлівна, Левченко, Юлія Вікторівна, Палько, Наталія Степанівна, Давидович, Оксана Ярославівна, Ковальчук, Христина Ігорівна, Марійчук, Руслан Тарасович
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7076970692
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