scholarly journals Quality control and identification of organic biscuits

2021 ◽  
Vol 1 (3(57)) ◽  
pp. 39-44
Author(s):  
Alina Tkachenko ◽  
Ivan Syrokhman ◽  
Liudmyla Huba ◽  
Yulia Basova ◽  
Khrystyna Kovalchuk
Keyword(s):  
Moisture Content ◽  
Organic Production ◽  
Quality Level ◽  
Surface Color ◽  
Regulatory Documents ◽  
Organoleptic Characteristics ◽  
The Law ◽  
Compliance With The Law ◽  
Taste And Smell

The object of research is children’s spelled biscuits Holle (Germany) and Belgian children’s biscuits with pieces of Fleur Alpine chocolate (Belgium). Consumers often buy organic-branded traditional food products through unfair advertising and labeling violations. Due to the fact that organic products are often the subject of counterfeiting, quality expertise is especially important. Also, thanks to the conformity assessment of the labeling given in the work, it is possible to establish whether the product is really organic. The labeling of biscuits was analyzed for compliance with the Law of Ukraine «On Organic Production» and the Law of Ukraine «On Information for Food Consumers». The study showed that the labeling complies with legal requirements in both samples. It was also found that both samples of biscuits meet the requirements of regulatory documents for organoleptic indicators. Organoleptic characteristics were tested: shape, surface, color, taste and smell, appearance in the fault. The tasting assessment was carried out according to a 45-point scale developed by the authors. The total number of points in the tasting score, taking into accounts the weight factor, for Fleur Alpine biscuits was 39.96, which corresponds to a quality level of 0.88; and Holle biscuits – 44, with a quality level of 0.97. Both samples meet the requirements of regulatory documents for such physicochemical indicators as humidity, alkalinity and moisture content. The moisture content of the biscuits was determined in an accelerated manner in an oven. Wetness was determined by the ratio of the weight of the items after wetting to the weight of the dry items. Alkalinity was determined by titration of the product filtrate. The moisture content for Fleur Alpine biscuits was 9.3 % and for Holle biscuits it was 8.0 %. The alkalinity was 1.6 and 1.4 degrees, respectively, and the wetness was also within the normal range with values of 120 and 110 %. The results indicate the quality of the studied samples in terms of organoleptic and physicochemical indicators.

DETERMINATION OF QUALITY OF SURFACE IN HOME CONDITIONS

2020 ◽  
Vol 36 (2) ◽  
pp. 93-101
Author(s):  
G.A. Irgalina ◽  
Keyword(s):  
Chemical Reaction ◽  
Regulatory Document ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Small Grains ◽  
Sour Cream ◽  
Taste And Smell ◽  
Home Conditions

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.

scholarly journals PENGGUNAAN ASAP CAIR CANGKANG PALA (Myristica fragrans) SEBAGAI BAHAN PENGAWET PADA PENGOLAHAN IKAN TONGKOL (Euthinnus affinis) ASAP

2017 ◽  
Vol 5 (1) ◽  
pp. 24 ◽  
Author(s):  
Neil Steward Lala ◽  
Jenki Pongoh ◽  
Nurmeilita Taher
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Myristica Fragrans ◽  
Euthynnus Affinis ◽  
Taste And Smell

The purpose of this research is to determine the quality of the smoked mackerel tuna (Euthynnus affinis) processed with liquid smoke from nutmeg shell at various concentration (6, 8 or 10%) by drying for 6 hours or 8 hours. The tested parameters tested were moisture content, pH, organoleptic and texture. The lowest water content (36.25) and pH value (5.5) was obtained from a smoked fish that was dried for 8 hours using 10% liquid smoke. The organoleptic results of taste and smell indicated that the panelists preferred smoked fish which was made with 6% concentration of liquid smoke and dried for 6 hours. Keyword: Mackerel tuna, liquid smoke, nutmeg shell.   Ikan tonggkol (Euthynnus affinis) adalah salah satu jenis ikan yang banyak terdapat di perairan Indonesia terlebih khusus di daerah Sulawesi Utara. Pengolahan ikan menggunakan asap cair memiliki beberapa kelebihan antara lain, mudah diterapkan dan praktis penggunaannya polusi ke lingkungan dapat diperkecil dan yang paling penting senyawa karsinogen yang terbentuk dapat dieliminasi. Asap cair cangkang Pala dapat dijadikan solusi. Tujuan dari penelitian ini yaitu mengetahui penggunaan asap cair cangkang Pala dengan konsentrasi 6, 8, 10% terhadap mutu ikan tongkol (Euthynnus affinis) asap. Manfaat yang di peroleh dari penelitian ini ialah mengetahui penggunaan asap cair dari cangkang pala yang direndam pada ikan tongkol dengan konsentrasi berbeda-beda, dengan perlakuan perendaman pada konsentrasi 6, 8, 10% dengan pengeringan selama 6 jam dan pengeringan selama 8 jam. Dengan parameter uji Kadar air, pH, Organoleptik dan Tekstur. Hasil yang diperoleh dari ikan tongkol asap cair cangkang pala konsentrasi 6, 8, 10%. Kadar air dengan pengeringan selama 6 jam memiliki kadar air tertinggi kosentrasi 6%, 44,75%. 8%, 38,75%. 10%, 36,25%. Dan pengeringan selama 8 jam memiliki kadar air terendah. Hasil pH dari ikan tongkol asap cair cangkang Pala dengan konsentrasi 6%, 8%, 10%. Dengan pengeringan selama 6 jam memiliki nilai tertinggi yaitu konsentrasi 6%, 5,76. 8%, 5,65. 10%, 5,61. dan pengeringan selama 8 jam memiliki nilai terendah. Organoleptik kenampakan setelah dari uji direngking diperoleh konsentrasi 10% yang dikeringkan 6 jam memiliki nilai tertinggi yaitu 66,5 Untuk organoleptik bau setelah di uji rengking konsentrasi 6% dikeringkan selama 6 jam memiliki nilai tertinggi yaitu 59,5. Organoleptik rasa setelah dari uji rengking dengan konsentrasi 6% dengan lama pengeringan 6 jam memiliki nilai tertinggi 75,5. Dan untuk tekstur dimana konsentrasi 10 % dengan pengeringan 8 jam memiliki nilai terendah 0,28 dari konsentrasi lainnya. Kata Kunci: Ikan tongkol, asap cair, cangkang pala.

scholarly journals Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies

2021 ◽  
Vol 30 ◽  
pp. 01019
Author(s):  
Olena Shydakova-Kameniuka ◽  
Olga Samokhvalova ◽  
Oleksii Shkliaiev ◽  
Nataliya Grevtseva
Keyword(s):  
Mechanical Characteristics ◽  
High Quality ◽  
Gelling Agents ◽  
Egg Albumin ◽  
Regulatory Documents ◽  
Organoleptic Characteristics ◽  
Salvia Hispanica L ◽  
Adhesive Coating ◽  
Adhesion Index

The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an additive, the viscosity of unstructured candy pastes changes insignificantly. The adhesion of unstructured cream-blown candy pastes at the maximum dosage of chia seeds increases by 7.2... 8.5%, depending on the type used by the gelling agents. Modern equipment usually has an anti-adhesive coating. Therefore, a slight increase in the adhesion index will not affect the performance of the technological process. It is noted that the Introduction of chia seeds causes an increase in the density and strength of the structured candy pastes. According to the maximum investigated dosage of the additive, they do not meet the requirements of regulatory documents in terms of density and have unfavorable organoleptic characteristics. To ensure the high quality of cream-blown candy pastes, it is recommended to introduce whole chia seeds in an amount of 50% of the mass of dry egg albumin, and chopped seeds in an amount of 40% of the fat mass with a corresponding decrease in their prescription content.

WAYS TO INCREASE PROSECUTOR'S SUPERVISION OF OPERATOR'S ACTIVITIES

2017 ◽  
Author(s):  
Alina Yurchenko ◽  
◽  
Sofiia Mostova ◽  
Keyword(s):  
Law Enforcement ◽  
Legal Status ◽  
Controversial Issues ◽  
Criminal Proceedings ◽  
Search Activity ◽  
Law Enforcement Agencies ◽  
The Law ◽  
Compliance With The Law ◽  
Goals And Objectives

The article is devoted to certain aspects of the prosecutor's supervision over the observance of laws by the bodies carrying out operative-search activity. Issues and controversial issues of prosecutorial supervision over the activities of bodies engaged in operational and investigative activities are covered. An assessment of the effectiveness of the tasks and the adequacy of the work of the prosecutor's office. The level of compliance of the prosecutor's supervision over the observance of laws by operatives in the process of their operative-investigative activity to the Constitution and the laws of Ukraine was assessed. Proposals have been made to improve the effectiveness of prosecutorial oversight of compliance with the law by law enforcement agencies. Effective ways to increase the effectiveness of prosecutorial oversight have been sought. The views and works of scientists concerning the problems of prosecutorial supervision over operational and investigative activities are considered. The range of subjects that, within the limits of their powers, have a corresponding influence on the activity of pre-trial investigation bodies, the legal status of persons involved in the sphere of criminal proceedings, on the pre-trial investigation as a whole has been determined. Some aspects of prosecutorial supervision over the activity of bodies carrying out operative-search activity are depicted. The procedure for appointing prosecutors, as well as the goals and objectives set for them, have been studied. The grounds for conducting prosecutorial inspections, types of inspections of compliance with the requirements of the legislation on operational and investigative activities are considered. The supervisory functions performed by the prosecutor's office in other countries are compared with those performed in Ukraine. The criteria for assessing the prosecutor's supervision over compliance with the law during the implementation of operational units and the conduct of covert operation of operational and investigative activities are defined. The risks associated with the work of the prosecutor's office and operational units, which may arise at all stages of operational and investigative activities and covert work of Ukraine, have been identified. Other reasons for prosecutorial oversight are mentioned, which today prevent prosecutors from really influencing the quality of the investigation.

scholarly journals Effect of Red Ginger Essential Oil (Zingiber officinale Var. Rubrum) Addition on Chitosan Based Edible Coating towards Organoleptic Characteristics Pempek

2021 ◽  
pp. 1-9
Author(s):  
Nabila Ayu Pratiwi ◽  
Iis Rostini ◽  
Ayi Yustiati ◽  
Rusky Intan Pratama
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Shelf Life ◽  
Zingiber Officinale ◽  
Fat Content ◽  
Edible Coating ◽  
Organoleptic Characteristics ◽  
Parametric Statistics ◽  
Red Ginger

This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addition of red ginger essential oil with concentrations of 0%, 0.5%, 1%, and 1.5% with 20 panelists as replicates. Parameters observed included organoleptic characteristics (appearance, texture, aroma, taste, tooth test, and folding test) based on the panelists' preference level using hedonic tests and chemical analysis (moisture content and fat content) and the shelf life of pempek. The data from the water content and fat content tests were analyzed descriptively, while the organoleptic test results were analyzed using non-parametric statistics with the test Friedman, if the test Friedman gave a rejection, multiple comparisons were performed and test was performed Bayes for decision making. The results showed that the best treatment in extending the shelf life of pempek was treatment D with the addition of 1% red ginger essential oil with a moisture content of 55.30% on the first day and 55.31% on the fourth day. While the fat content on the first day was 1.42% and on the fourth day it rose to 2.72% with the characteristics of appearance, texture, aroma, and taste still favored by the panelists.

scholarly journals Study of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbread

2021 ◽  
Vol 59 (2) ◽  
pp. 243-254
Author(s):  
V. A. Vaskina ◽  
R. Kh. Kandrokov ◽  
L. N. Haydar-Zade
Keyword(s):  
Moisture Content ◽  
Practical Significance ◽  
Wall Material ◽  
Oil Emulsion ◽  
Milk Whey ◽  
Organoleptic Characteristics ◽  
Confectionery Products ◽  
Amaranth Flour ◽  
The Impact

In recent years, development of confectionery industry is aimed at creating products of increased nutritional value, enriched with macro- and micronutrients, for dietary and prophylactic purposes. One of the most common flour confectionery products in Russia is raw gummy gingerbread. The aim of the research is to study the impact of amaranth flour and encapsulated vegetable oil wall material on the quality of raw gummy gingerbread, development of technology and formulations for raw gingerbread. The optimal ratio of the mixture of starch and amaranth flour has been determined, amounting to 70 and 30 %, respectively. Amaranth flour showed to reduce the density of raw gingerbread to 732 kg/m3 , and moisture content increases to 14.1 % for gingerbread with BPS on IBS, and for gingerbread on BPS with whey - 743 kg/m3 , and humidity increases to 14.9 %. At the same time, organoleptic characteristics and structure of the crumb are fundamentally different from those inherent in gingerbread products: porous structure of the crumb, fragility, irregular shape, uneven color, tears on the surface of gingerbread. Direct impact of protein structural component of encapsulation in the nut oil emulsion on organoleptic indicators of the gingerbread quality (taste, color, smell, appearance, shape, surface, and others) has been revealed. It has been determined that moisture content in gingerbread cooked according to the developed formulation was 1.0-2.0 % higher and they have longer shelf life compared to traditional gingerbread. Formulations with high and low fat content and technology for production of raw gingerbread with encapsulated nut butter have been developed. The developed technology received a patent of the Russian Federation No. 2734 620 “Gingerbread with vegetable oils and milk whey”, which testifies not only to its scientific, but also practical significance.

scholarly journals THE CONTENT AND CRITERIA FOR THE ECONOMIC EXPERTISE OF CORRECTIVE RATES CALCULATED FOR LAND RENT VALUE

2021 ◽  
Vol 229 (3) ◽  
pp. 147-166
Author(s):  
IRINA A. ASTRAKHANTSEVA ◽  
◽  
EKATERINA V. BALANDINA ◽  
GUENNADY V. ASTRAKHANTSEV ◽  
EKATERINA S. ZELENTSOVA ◽  
...  
Keyword(s):  
Expert Opinion ◽  
Land Rent ◽  
The Law ◽  
Compliance With The Law

The article is a continuation of the authors’ research on the method of establishing corrective coefficients when calculating the rent for land plots, the property for which is not delimited. Due to the absence of requirements in the legislation for the content of the expert opinion, the authors propose the content and structure of the economic examination carried out within the framework of the calculation of the correction coefficients. Based on the interests of the users of this opinion and compliance with the law, the authors distinguish two criteria for assessing the expertise: formal and essential requirements. Four stages of assessing and checking the quality of such an examination are proposed, and a procedure for carrying out such a check is prescribed, which can be used by various users of the final document.

scholarly journals EVALUASI NILAI CACAT DAN CITA RASA KOPI ROBUSTA (Coffea canephora L.) YANG DIPRODUKSI IKM KOPI DI KABUPATEN TANGGAMUS [Evaluation of Defect Value and Flavour Robusta Coffee (Coffea canephora L.) Produced by Small and Medium Industri Sector of Coffee in Tanggamus District]

2018 ◽  
Vol 23 (2) ◽  
pp. 103
Author(s):  
Sri Setyani ◽  
Subeki Subeki ◽  
Henrica Agustina Grace
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Standard Operating Procedure ◽  
Coffea Canephora ◽  
Quality Level ◽  
Robusta Coffee ◽  
Taste Testing ◽  
Standard Operating ◽  
Black Seeds

The purpose of this study was to evaluate the defects, moisture content, flavor, and overall acceptance of Robusta coffee from 20 coffee producers in Tanggamus Regency. Taste testing involved some expert panelists. The data were analyzed descriptively. The results showed that as much as 70% of coffee quality was following SNI 01-2907-2008. The defect value of coffee was at the quality level of 5 until the inferior original quality (“kopi asalan”). The main percentages of the defects were broken seeds, brown beans, black seeds and then followed by hollow seeds. The water content of the coffee was varied between 5.07-7.27.  The taste of coffee was dominated by green/grassy, the average taste was slightly bitter, the colors ranged from brown, black and cinnamon-like color, while, the overall acceptance was somewhat like. This results indicated that standard operating procedure is required to be implemented by coffee producers (IKM) in Tanggamus Regency to improve the quality of the coffee.

Quality of Governance at the Communal Level in Poland: an Exploratory Study of the Worst Performer Case From the Opolskie Province

2020 ◽  
Vol 21 (1) ◽  
pp. 22-55
Author(s):  
Bartosz Czepil
Keyword(s):  
Exploratory Study ◽  
Quality Index ◽  
Extreme Case ◽  
Quality Level ◽  
Case Method ◽  
Major Conclusion ◽  
Second Stage ◽  
Quality Of Governance ◽  
Governance Quality

The objective of this paper is an attempt to explain the determinants of the lowest governance quality level in one of the communes of the Opolskie Province, Poland. The first stage of the research consisted in developing a commune-level governance quality index in order to measure the quality of governance in the 60 communes of the Opolskie Province. Subsequently, the commune with the lowest score in the index was qualified for the second stage of the research which was based on the extreme case method. The major conclusion from the research is that the commune leader's governance style which allowed him to hold on to power for many terms of office was responsible for generating low governance quality. Furthermore, the low quality of governance was not only the effect of the governance style but also the strategy aimed at remaining in the commune leader office for many terms.

Qualitative assessment of equipment failure cause finding and removal

2018 ◽  
pp. 116-126
Author(s):  
E. A. Vakulin ◽  
A. I. Zayats ◽  
V. A. Beklemeshev ◽  
V. A. Ivashkevich ◽  
V. A. Khazhiev ◽  
...  
Keyword(s):  
Production Condition ◽  
Real Life ◽  
Open Pit Mine ◽  
Qualitative Assessment ◽  
Open Pit ◽  
Quality Level ◽  
Equipment Failure ◽  
Operation Conditions ◽  
Failure Investigation

Investigation of failures is one of the critical activities of mining and haulage equipment operability assurance in mining. Maintaining failure investigation at the required quality level, it is possible to identify provisions, rules and procedures that should be revised or changed, operation conditions that should be improved, additional personnel training, if required, etc. Investigation of failures in mines is under responsibility of machine men and electricians of maintenance and operation services. In reality, factory management and setup for production condition weak concernment of these workers in quality investigation aimed at finding of sources of equipment failures. This article describes real-life results achieved in development and use of maintenance service operation, technology and management monitoring. The requirements are substantiated for quality improvement in failure cause finding and removal in mining and haulage equipment at Chernogorsky open pit mine, SUEK-Khakassia. Causes of the present quality of failure investigation by machine men of Chernogorsky Repair and Engineering Works and Chernogorsky open pit mine are revealed. The proposed recommended practices will improve quality of mining and haulage equipment failure investigation.

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