scholarly journals Developing organic cookies with improved consumer properties using safety management approaches

2021 ◽  
Vol 2 (11 (110)) ◽  
pp. 41-49
Author(s):  
Alina Tkachenko ◽  
Lyudmila Guba ◽  
Yulia Basova ◽  
Elena Goryachova ◽  
Ivan Syrokhman
Keyword(s):  
Safety Management ◽  
Raw Materials ◽  
Calcium Content ◽  
Mineral Elements ◽  
Lemon Balm ◽  
Factors Affecting ◽  
Confectionery Products ◽  
Sea Buckthorn Oil ◽  
Management Approaches ◽  
Hemp Oil

In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the "Flori" and "Janet" cookies baked from organic raw materials have been devised. Fully organic raw materials are used in the formulations of both products. The composition of cookies includes spelt flour, cornflour, coconut sugar, butter, dry coconut milk, sea buckthorn oil, hemp oil, lemon balm powder. The organoleptic assessment of cookies was conducted according to a 50-point scale developed by the authors of this paper. The developed samples ranked high on the tasting score: "Flori" (48.12) and "Janet" (49.25). The fat content was decreased in both samples; in the "Flori" sample ‒ by 0.9 g/100 g, and in the "Janet"  sample ‒ by 1.2 g/100 g. The protein content increased in the samples, especially in the "Flori" cookies ‒ by 2.3 g/100 g. The "Janet" cookie sample demonstrated the lowest energy value of 380.50 kcal/100 g. The samples were distinguished by the low content of mercury, cadmium, and arsenic. The content of all mineral elements except for sodium increased in the developed biscuits. The potassium content increased by 2.34 times in the "Flori" biscuits and by 2.29 times in the "Janet" biscuits. The calcium content in the "Flori" cookies increased by 3.13 times, in the "Janet" cookies ‒ by 3.64 times. The content of manganese in both samples increased noticeably. Consuming the developed organic cookies makes it possible to increase the level of meeting the human body's requirements for macro- and microelements. The Ishikawa method was used to identify the main factors affecting the safety of cookies. A flowchart of cookie production was drawn up; the critical points were identified. These include the acceptance inspection of raw materials, heat treatment. The data obtained can be used by the confectionery industry to expand the range of organic products.

scholarly journals Factors That Determine the Sorption of Mineral Elements in Soils and Their Impact on Soil and Water Pollution

Minerals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 821
Author(s):  
Gerhardus Petrus Nortjé ◽  
Michiel Christiaan Laker
Keyword(s):  
Heavy Metals ◽  
Human Health ◽  
Raw Materials ◽  
Mineral Elements ◽  
Nutrient Regulation ◽  
Factors Affecting ◽  
Metal Pollutants ◽  
Inorganic Substances ◽  
Living Organisms ◽  
Heavy Metal Pollutants

Soil is an essential ecosystem, delivering valuable services such as the provision of food, energy and raw materials, carbon sequestration, water purification and infiltration, nutrient regulation, pest control and recreation. Therefore, soil is crucial for fighting climate change, protecting human health, safeguarding biodiversity and ecosystems and ensuring food security. Pollution of the soil by organic and inorganic substances is, therefore, detrimental to ecosystem services and/or human health. Heavy metals at harmful concentrations are highly detrimental, and here, mining activities are one of the main sources of soil pollution. According to studies conducted, some of the major soil factors affecting mineral (including P) sorption are time, soil pH, soil organic matter and iron and aluminum oxides of soils. This paper looks at sources of mineral element pollution, including heavy metals, as heavy metals are toxic to all living organisms, including humans. This paper also reviews both cationic heavy metals and inorganic anionic pollutants, such as phosphate and arsenic, as well as cationic, non-heavy-metal pollutants such as nitrogen and potassium.

PRODUCTION COMPETITIVE CONFECTIONERY PRODUCTS ON THE BASIS OF INTEGRATED IMPLEMENTATION OF SCHEMES QUALITY MANAGEMENT AND SAFETY OF FINISHED PRODUCTS

2018 ◽  
Author(s):  
Н.В. АГЕЕВА ◽  
В.К. КОЧЕТОВ
Keyword(s):  
Food Safety ◽  
Quality Management ◽  
Management System ◽  
Safety Management ◽  
Quality Management System ◽  
Raw Materials ◽  
International Standards ◽  
Document Management ◽  
Safety Management System ◽  
Confectionery Products

Проанализированы пути и средства повышения конкурентоспособности продукции предприятия – «Кондитерского комбината Кубань» (Тимашевск): внедрение требований стандартов ИСО серии 9000; определение процессов управления, реализуемых на уровне высшего руководства; основных процессов, учитывающих все этапы производства и реализации готовой продукции, и поддерживающих процессов, без которых функционирование первых двух категорий невозможно; формирование структуры документооборота комбината в рамках внедрения требований системы менеджмента качества. Внедрение системы менеджмента безопасности пищевой продукции, основанной на принципах ХАССП, способствует предупреждению возникновения рисков пищевой безопасности или помогает свести их до минимума. В систему входят: контроль качества и безопасности сырья, материалов, готовой продукции; оценка поставщиков; GMP (хорошие производственные практики); санитарные программы; инфраструктура и обслуживание оборудования; прослеживаемость «жизненного цикла» продукта от сырья до потребителя; внутренние аудиты; корректирующие и предупреждающие действия. С целью расширения географии продаж и выхода на зарубежные рынки на комбинате сертифицирована система менеджмента безопасности пищевых продуктов по схеме сертификации FSSC 22000. Комплексное внедрение требований международных стандартов по качеству и пищевой безопасности кондитерской продукции обеспечило комбинату выпуск изделий с высокими потребительскими качествами. Means and ways of increasing the competitiveness of the enterprise's products – Confectionery factory Kuban (Timashevsk) analyzed. These include: implementation of the requirements of ISO 9000 standards; definition of management processes implemented at the level of top management; the main processes that take into account all stages of production and sale of finished products, and supporting processes, without which the operation of the first two categories is impossible; formation of the structure of the document management of the plant within the framework of the implementation of the requirements of the quality management system. Introduction of food safety management system based on HACCP principles helps to prevent food safety risks or helps to reduce them to a minimum. The system includes: quality control and safety of raw materials, finished products; supplier evaluation; GMP (good manufacturing practices); sanitary programs; infrastructure and equipment maintenance; traceability of the “life cycle” of the product from raw materials to the consumer; internal audits; corrective and preventive actions. In order to expand the geography of sales and access to foreign markets, the food safety management system under the certification scheme FSSC 22000 is certified at the plant. Complex implementation of requirements of the international standards on quality and food safety of confectionery production provided to combine release of products with high consumer qualities.

scholarly journals Scientific and practical approaches to the development of new-generation confectionery products

2021 ◽  
Vol 82 (4) ◽  
pp. 60-68
Author(s):  
Y. P. Dombrovskaya ◽  
A. A. Derkanosova ◽  
E. V. Belokurova ◽  
E. E. Kurchaeva ◽  
I. V. Maksimov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Acid Composition ◽  
Food Industry ◽  
Raw Materials ◽  
Calcium Content ◽  
Resource Saving ◽  
Biological Value ◽  
Confectionery Products ◽  
Amaranth Oil

A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.

scholarly journals Influence of different types of hydrocolloids on the structure and preservation of sugary confectionery with a jelly structure consistency: a Review

2020 ◽  
Vol 82 (2) ◽  
pp. 107-115
Author(s):  
E. V. Kazantsev ◽  
N. B. Kondratyev ◽  
M. V. Osipov ◽  
O. S. Rudenko
Keyword(s):  
Shelf Life ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Moisture Sorption ◽  
Integrated Approach ◽  
The Body ◽  
Factors Affecting ◽  
Confectionery Products ◽  
Modified Starches ◽  
Physical And Chemical

Quality is a time-varying, complex property of a confectionery that shows a measure of acceptability for the customer and rapidly or slowly deteriorates after the manufacture of foodstuffs. The safety of raw materials and finished products during storage is the most important task of global importance, according to WHO, in 2020 year. One of the important problems in the confectionery industry is to ensure long shelf life of confectionery products without reducing their taste properties, as exemplified by jelly marmalade. The task of preserving the freshness of the product is to preserve its consistency, taste, smell, appearance by retaining moisture and preventing damage by microorganisms. Freshness criterion for long shelf life is one of the main factors affecting the sales and competitiveness of sugary confectionery. The aspects of the influence of the properties of structure-forming agents (pectins, agars, modified starches) on the formation of a gelatinous consistency and storage of marmalade are considered. The physical and chemical indicators characterizing the process of moisture transfer in the body of the marmalade during storage are indicated. To assess the migration of moisture during storage, the graphical dependence of aw on the mass fraction of moisture in the marmalade is used - the isotherm of moisture sorption. Analysis of the obtained data of desorption isotherms can serve as a useful tool that shows what proportion of moisture a product is capable of receiving or giving away without losing the properties that characterize the quality of a particular confectionery product. Modern methods are indicated in assessing the quality function of marmalade using a mathematical equation to predict its storage capacity. An integrated approach to ensure the safety of marmalade is considered, which allows predicting its shelf life

Solid Waste Management on Romanian Households

2018 ◽  
Vol 68 (12) ◽  
pp. 2941-2947
Author(s):  
George Ungureanu ◽  
Gabriela Ignat ◽  
elena Leonte ◽  
Carmen Luiza Costuleanu ◽  
Nicoleta Stanciu ◽  
...  
Keyword(s):  
Waste Management ◽  
Solid Waste ◽  
Agricultural Development ◽  
Management Practices ◽  
Solid Waste Management ◽  
Raw Materials ◽  
Rapid Development ◽  
Disposal Site ◽  
Solid Waste Disposal ◽  
Factors Affecting

The problem associated with the household behavior on solid waste disposal site in today�s society is complex because of the large quantity and diverse nature of the wastes. Due increase the population, rapid development, global agricultural development has moved rapidly, limitations of financing, emerging limitations of both energy and raw materials and also add to the complexity of any waste management system, large quantities of wastes are being generated in different forms such as solid, liquid and gases. This research explored factors affecting the level of participation in solid waste segregation and recycling of households in Romania, as well as examining current Romania households waste management practices and their knowledge of waste management. This study investigated the solid waste situation and the organization of solid waste management in both urban and rural settings from the perspective of households. Solid waste management is a key component of public services which needs to serve the urban and rural municipalities in an efficient way in order to maintain a decent standard of public health.

scholarly journals The Mediating Role of Job Competence between Safety Participation and Behavioral Compliance

2021 ◽  
Vol 18 (11) ◽  
pp. 5783
Author(s):  
Jia-Ming Wang ◽  
Pin-Chao Liao ◽  
Guan-Biao Yu
Keyword(s):  
Structural Equation ◽  
Safety Management ◽  
Positive Impact ◽  
Equation Model ◽  
The Sustainable Development ◽  
Factors Affecting ◽  
Behavioral Compliance ◽  
Mediating Role ◽  
Chinese Company ◽  
Job Competence

The effective improvement of employee behavioral compliance and safety performance is an important subject related to the sustainable development of the construction industry. Based on data from a Chinese company (n = 290), this study used a partial least squares-structural equation model to clarify the relationship among safety participation, job competence, and behavioral compliance. Empirical analysis found that: (1) safety participation had a significant positive impact on employees’ behavioral compliance; and (2) job competence played a partial mediating role between safety participation and behavioral compliance. By selecting two new perspectives of safety participation and job competence, this study derived new factors affecting behavioral compliance, constructed a new theory about safety management, and conducted an in-depth discussion on improving behavioral compliance theoretically. Practically, the research put forward a new decision-making model, deconstructed the mechanism between safety participation and behavioral compliance, and provided new guiding strategies for improving employee behavioral compliance.

scholarly journals Facilitating Successful Smart Campus Transitions: A Systems Thinking-SWOT Analysis Approach

2021 ◽  
Vol 11 (5) ◽  
pp. 2044
Author(s):  
Bankole Awuzie ◽  
Alfred Beati Ngowi ◽  
Temitope Omotayo ◽  
Lovelin Obi ◽  
Julius Akotia
Keyword(s):  
Systems Thinking ◽  
Swot Analysis ◽  
Qualitative Content Analysis ◽  
Holistic Approach ◽  
Education Institution ◽  
Factors Affecting ◽  
Smart Campus ◽  
University Of Technology ◽  
Management Approaches ◽  
Gap Data

An identification of strengths, weakness, opportunities, and threats (SWOT) factors remains imperative for enabling a successful Smart Campus transition. The absence of a structured approach for analyzing the relationships between these SWOT factors and the influence thereof on Smart Campus transitions negate effective implementation. This study leverages a systems thinking approach to bridge this gap. Data were collected through a stakeholder workshop within a University of Technology case study and analyzed using qualitative content analysis (QCA). This resulted in the establishment of SWOT factors affecting Smart Campus transitions. Systems thinking was utilized to analyze the relationships between these SWOT factors resulting in a causal loop diagram (CLD) highlighting extant interrelationships. A panel of experts drawn from the United Kingdom, New Zealand, and South Africa validated the relationships between the SWOT factors as elucidated in the CLD. Subsequently, a Smart Campus transition framework predicated on the CLD archetypes was developed. The framework provided a holistic approach to understanding the interrelationships between various SWOT factors influencing Smart Campus transitions. This framework remains a valuable tool for facilitating optimal strategic planning and management approaches by policy makers, academics, and implementers within the global Higher Education Institution (HEI) landscape for managing successful Smart Campus transition at the South African University of Technology (SAUoT) and beyond.

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