DEVELOPMENT OF HACCP SYSTEM FOR PRODUCTION FLOUR MIXES BASED ON QUINOA FOR GLUTEN-FREE FOOD PRODUCTS

2018 ◽  
Author(s):  
Т.В. ЩЕКОЛДИНА ◽  
П.И. КУДИНОВ ◽  
О.Л. ВЕРШИНИНА ◽  
А.Г. ХРИСТЕНКО
Keyword(s):  
Safety Management ◽  
Free Food ◽  
Raw Material ◽  
System Control ◽  
Gluten Free ◽  
Chemical Factor ◽  
Free Products ◽  
Critical Control Points ◽  
Haccp System ◽  
Production Stages

Обоснована актуальность расширения ассортимента отечественных безглютеновых продуктов. В качестве основного сырья предложена культура квиноа, отличающаяся отсутствием глютена и высоким содержанием основных пищевых веществ. Разработана система ХАССП, включающая системный контроль критических точек и управление безопасностью по всей технологической линии производства, хранения и транспортирования безглютеновых смесей (БС). Представлена характеристика БС, перечень основного технологического оборудования и схема производства БС. Определены контрольные параметры на каждой стадии производства БС. Обоснованы потенциальные опасности, контролирующие и предупреждающие действия по компонентам и процессам производства БС. Основной потенциальной опасности – химическому фактору – глютену присвоен выделенный аллергенный профиль. Проведен анализ рисков и определены критические контрольные точки для компонентов смеси и стадий производства. Составлен рабочий лист ХАССП. The urgency of expanding the assortment of domestic gluten-free products for people suffering from celiac disease is substantiated. The quinoa culture, which is distinguished by the absence of gluten and a high content of basic nutrients, is proposed as the main raw material. A HACCP system was developed, including system control of all critical points and safety management on the entire production line for the production, storage and transportation of gluten-free mixtures. A characteristic of gluten-free mixtures, a list of basic technological equipment and a scheme for their production are presented. The control parameters at each stage of production of gluten-free mixtures are determined and the potential hazards that control and prevent actions on the components and processes of their production are grounded. The main potential danger – the chemical factor – gluten is assigned a dedicated allergen profile. A risk analysis was performed and critical control points for the components of the mixture and production stages were determined. A HACCP work sheet was compiled.

scholarly journals Raw materials for the production of gluten-free products investigation

2021 ◽  
Vol 83 (2) ◽  
pp. 143-147
Author(s):  
A. S. Shatalova ◽  
I. S. Shatalov ◽  
Y. S. Lebedin ◽  
D. A. Baranenko
Keyword(s):  
Raw Materials ◽  
Custom Union ◽  
Food Products ◽  
Free Food ◽  
Storage Conditions ◽  
Gluten Free ◽  
Technical Regulation ◽  
Free Products ◽  
Gluten Content ◽  
Haccp System

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

Inserting the GS1 to HACCP System to Guarantee the Food Safety

2011 ◽  
Vol 335-336 ◽  
pp. 132-136 ◽  
Author(s):  
Lu Ying Zhao ◽  
Ming Xia ◽  
Jing Jing Guan
Keyword(s):  
Food Safety ◽  
Food Chain ◽  
Safety Management ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Core Component ◽  
Physical Hazards ◽  
Critical Control Points ◽  
Haccp System

Hazard Analysis & Critical Control Points (HACCP) is the core component of the food safety management system which analyzes and controls biological, chemical, and physical hazards of food at each key point of food chain, namely from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product [1]. However, the information of each point of HACCP does not connect. To bridge the gaps among points of food chain, GS1 system needs to be integrated into the HACCP system.

scholarly journals Food Safety Management in Ukraine in the Context of the International Standard ISO 22000:2005

2019 ◽  
Vol 8 (2S9) ◽  
pp. 187-190
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Hazard Analysis ◽  
International Standards ◽  
Control Measures ◽  
Control Points ◽  
Safety Standards ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Safety Standards

The article examines the features of the Hazard Analysis and Critical Control Points (HACCP) system as a factor in food safety. The principles of HACCP, formulated in the ISO 22000: 2005 standard, in the Alimentations Commission Codex are compared, as well as in accordance with the Ukrainian regulatory document "Requirements for the development of food safety standards", approved by the Order of the Ministry of Health of Ukraine on October 1, 2012 No. 590. The comparison is carried out in order to establish the compliance of the Ukrainian HACCP system with the international rules, in particular the ISO 22000: 2005 standard. Shown, that the principles of the Ukrainian HACCP system generally comply with international standards, in particular ISO 22000: 2005. This means that the legislation of Ukraine guarantees that, in compliance with it, food products originating from Ukraine comply with international requirements for the control of its manufacture. The guarantee of this is the system of control measures that are provided for by the laws of Ukraine regarding compliance with the requirements of the HACCP system.

scholarly journals Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers

2020 ◽  
Vol 51 (2) ◽  
pp. 41-50
Author(s):  
M. Gažarová ◽  
J. Kopčeková ◽  
J. Mrázová ◽  
P. Chlebo
Keyword(s):  
Daily Intake ◽  
Serum Levels ◽  
Free Food ◽  
Mineral Elements ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Mineral Status ◽  
Healthy Nutrition ◽  
Average Serum

AbstractHealthy nutrition requires the intake of all macronutrients and micronutrients in optimal ratio and quantity. Nowadays, many people tend to gluten-free food without health and medical reasons. Many gluten-free products are nutritionally poorer than gluten-containing analogues. Although in many cases gluten-free products are nutritionally rich (either naturally or as a result of fortification), the bioavailability of nutrients is limited. The study focused on the influence of a six-week consumption of gluten-free bread and bakery products on mineral status in thirty healthy people without coeliac disease and the impacts eight weeks after the end of the consumption. Since the recommended daily intake for phosphorus, calcium, magnesium and iron was satisfied at only 84–88% for our volunteers, we consider the increase in the average serum levels of the monitored parameters to be positive (except for calcium). The six-week consumption of gluten-free bakery products had a positive effect on the mineral status of the monitored group of healthy consumers. We found a significant increase in phosphorus (P < 0.001) and magnesium (P < 0.01) levels, a certain increase in iron (P > 0.05), whereas the level of calcium insignificantly lowered (P > 0.05).

scholarly journals Gluten hypersensitivities and their impact on the production of gluten-free beer

2020 ◽  
Vol 246 (11) ◽  
pp. 2147-2160
Author(s):  
Małgorzata Gumienna ◽  
Barbara Górna
Keyword(s):  
Celiac Disease ◽  
Technological Process ◽  
Gluten Free Diet ◽  
Raw Material ◽  
Gluten Free ◽  
Free Products ◽  
Codex Alimentarius ◽  
Codex Alimentarius Commission ◽  
Sorghum Malt ◽  
Beer Production

Abstract This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.

Integrated Approach Across Prerequisite Programmes and Actions Based on the HACCP Principles A

2018 ◽  
Vol 74 (1) ◽  
pp. 6051-2018
Author(s):  
AGNIESZKA JACKOWSKA-TRACZ ◽  
MICHAŁ TRACZ ◽  
KRZYSZTOF ANUSZ
Keyword(s):  
Food Safety ◽  
Safety Management ◽  
Integrated Approach ◽  
Control Points ◽  
Underlying Assumption ◽  
Critical Control Points ◽  
Official Control ◽  
Private Standards ◽  
Haccp System ◽  
Medium Risk

Food business operators are required to implement and maintain a system based on the HACCP principles. The HACCP is the only food safety management system, the implementation of which is obligatory. The standards laid down by the Codex Alimentarius Commission serve as benchmarks not only for the obligatory implementation of the HACCP system principles, but also for private standards such as ISO, IFS or BRC. A voluntary implementation of private standards may lead to a wrong assumption that food companies do not necessarily have to, but only may comply with the guidelines laid down by the implemented standard. The HACCP system guarantees no absolute food safety in and of itself. The underlying assumption of the HACCP system is that high-risk hazards should be controlled with the use of CCPs. It is impossible to identify critical control points in all enterprises. In certain food businesses, there are exclusively medium-risk or low-risk hazards that may be controlled with OPRPs or PRPs, respectively. The awareness on the role of critical control points and prerequisite programmes in the producer's efforts to prevent or eliminate hazards, or to reduce them to acceptable levels is a key for performing a comprehensive supervision. During the performance of an official control, instead of focusing exclusively on the HACCP procedures, it is reasonable to apply an integrated approach comprising both prerequisite programmes and the HACCP principles..

scholarly journals Effect of Introducing Second Reduced Rate of VAT on Consumer Purchase Behaviour with Gluten‑free Food

2017 ◽  
Vol 65 (3) ◽  
pp. 1045-1053
Author(s):  
Daniela Šálková ◽  
Petr Kučera ◽  
Lukáš Moravec
Keyword(s):  
Consumer Behaviour ◽  
Consumer Preferences ◽  
Free Food ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Rate Reduction ◽  
Free Products ◽  
Large Group ◽  
Food Monitoring ◽  
Reduced Rate

The aim of the paper is to assess the effect of introducing the second reduced rate of VAT of 10 % since 1 January 2015 on consumer behaviour when purchasing gluten‑free food. Monitoring the effect of the VAT rate reduction on selected gluten‑free food and products was a part of a research focused on gluten‑free consumer preferences when eating in restaurants (960 respondents were interviewed). Further research which was focused on the effect of the VAT rate reduction and which surveyed the consumer criteria when purchasing gluten‑free products addressed a total of 160 respondents with a gluten‑free diet. According to the respondents’ experience, the introduction of the second reduced VAT rate of 10 % has not significantly affected the prices for the final consumers. The reason for that may be the fact that the second reduced VAT rate applies mostly to ingredients used in gluten‑free production and only a few final products. A large group of coeliacs is not even aware of or has not registered the VAT change.

scholarly journals Blends of cassava starch with banana flours as raw materials for gluten-free biscuits

2021 ◽  
Vol 42 (4) ◽  
pp. 2293-2312
Author(s):  
Magali Leonel ◽  
◽  
Thaís Paes Rodrigues dos Santos ◽  
Sarita Leonel ◽  
Ciro Hugo Elnatan de Souza Santos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Starch Content ◽  
Cassava Starch ◽  
Raw Material ◽  
Banana Peel ◽  
Gluten Free ◽  
Free Products ◽  
Functional Additive ◽  
Banana Flour

The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.

scholarly journals Technological prospecting of the use of vegetables in the development of gluten-free foods

2021 ◽  
Vol 10 (1) ◽  
pp. e38010111685
Author(s):  
Luce Alves da Silva ◽  
Iasnaia Maria de Carvalho Tavares ◽  
Biano Alves de Melo Neto ◽  
Cristiane Patrícia de Oliveira ◽  
Marcelo Franco
Keyword(s):  
Free Food ◽  
The United States ◽  
National Database ◽  
Gluten Free ◽  
Growth Trend ◽  
Free Products ◽  
Dietary Restrictions ◽  
International Patent ◽  
Food Market ◽  
Plant Sources

The growing demand for gluten-free foods, by people seeking more healthiness or who have dietary restrictions, has led to the acquisition of gluten-free foods. However, the development of gluten-free foods is a challenge due to the reduced nutritional value, requiring enrichment from other plant sources. A technological prospection study was carried out on the use of vegetables in the development of gluten-free food products, from October 10 to 18, 2020, by surveying technological information available in national and international patent databases, INPI and ESPACENET, respectively. Search strategies were defined using the association of keywords and international codes relevant to the topic. The results obtained in the international patent base differed by 490% in the period from 2001 to 2020, when compared with the national database. China stands out as a technology-dominated country, followed by the United States, Canada and Japan. Prospecting based on the number of patent filings revealed a 298% growth trend for gluten-free products, from 2001 to 2020, according to the international patent base, which emerges as an innovative alternative to meet the trends of the food market for the coming years.

scholarly journals Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

2021 ◽  
pp. 19-26
Author(s):  
Saniya Ibraimova ◽  
Raushangul Uazhanova ◽  
Ayana Serikbaeva ◽  
Maryna Mardar
Keyword(s):  
Nutritional Value ◽  
Safety Management ◽  
Marketing Research ◽  
International Standards ◽  
Biologically Active ◽  
Bakery Products ◽  
Quality And Safety ◽  
Critical Control Points ◽  
Haccp System ◽  
Bread Production

In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used. Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper (Juniperucommunis L) is one of the traditional crops growing in Kazakhstan and characterized by a high content of biologically active substances. In this regard, 3 % of crushed juniper fruits were added to the bread recipe. In the course of research, a HACCP plan was developed for a new type of bread with increased nutritional value with the inclusion of juniper. As a result of the analysis of the bread production process, hazardous factors were identified and safety management measures were determined. Three critical control points were identified – during preparation (cleaning and grinding) of juniper fruits, during dough fermentation, and during storage of finished products. Once risk factors were identified, critical limits were identified, a monitoring procedure was established, and corrective actions were developed. The developed HACCP plan was tested at an enterprise for the production of bakery products, which led to an increase in the safety of products, and, accordingly, to an increase in its competitiveness in the consumer market of Kazakhstan.

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