Development of formulations for sponge cakes made from organic raw materials using the principles of a food products safety management system

Abstract

To control the safety of sponge cakes made from organic raw materials in line with the HACCP principles, we have developed two sample sponge cakes "Winter delight" and "Exotic". To make the semi-finished sponge cake "Winter delight", we used organic buckwheat flour, organic powdered ginger, organic maple sugar, organic eggs, organic peppermint essence. To make the semi-finished sponge cake "Exotic", we used organic spelt flour, organic hemp flour, organic powdered rosehip, organic coconut sugar, organic eggs, organic lemon-based essence. It was established that the products developed have high organoleptic properties. Among the physical-chemical indicators, we identified moisture content in both products, which was 25±2 % for the semi-finished sponge cake "Winter delight" and 24±2 % for the semi-finished sponge cake "Exotic". The nutrient and caloric value of products was determined. The amount of proteins for the sponge cake "Winter delight" was 14.4 g/100 g, for "Exotic" - 15 g/100 g, the amount of fat - 3.80 and 4.40 g/100 g, the amount of carbohydrates - 50.41 and 55.40 g/100 g, caloric value - 298.84 and 315.80 kcal/100 g, respectively. The HACCP-based plan for the production of sponge cakes makes it possible to manufacture a safe product: we analyzed dangerous factors at each stage of the production process, it was found that the highest degree of risk is inherent to biological factors that might affect the safety of the finished product. We established 4 critical control points, as well as critical boundaries, and designed a HACCP-based plan. We defined the microbiological and toxicological safety indicators for finished products; they do not exceed permissible limits. These results indicate that the use of alternative formulations for semi-finished sponge cakes based on organic raw materials taking into consideration the HACCP approaches makes it possible to create safe products with elevated nutritional value. The results obtained could be applied at enterprises in confectionery industry in order to extend the range of organic products. In addition, given the requirement to implement the HACCP system by all operators in the market of foods, the results of developing the HACCP plan could also be utilized by manufacturers.