An innovative approach to the development of consumer-oriented grocery products

Leyberova, N. V.; Чугунова, О В; Zavorokhina, Natalia

doi:10.17059/2011-4-13

Cited by 7 publications

(4 citation statements)

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“…The recommended values of rheological characteristics for confectionery glaze are 1.0 -3.0 Pa×s for the plastic viscosity, 7.0 -12.0 Pa for the yield point [10].…”

Section: Fig 3 Crystallization Rate Of Cbs Samplesmentioning

confidence: 99%

New fat ingredients in confectionary for a healthy diet

et al. 2021

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An important segment of the functional food market is products of the confectionery industry covered with chocolate or confectionery glaze for a healthy diet. The selection of high-quality and technological fat ingredients for the glaze for such products is often difficult due to the specific properties of the functional ingredients in the glaze composition. An additional source of concern is the realization that there are a limited number of vegetable oils and fats in nature that have optimal crystallization and melting characteristics. Therefore they must be subjected to modification processes, such as hydrogenation, to form the hardness and main rheological characteristics of the future fat base. Such processes can negatively affect the consumer properties of the ready-made glaze, due to the formation of trans-isomers of fatty acids. A technology for the production of new fat ingredients by a combined method has been developed. On the basis of the obtained cocoa butter substitutes of non-tempered mixed type, which do not contain trans-isomers of fatty acids, and have optimal characteristics of crystal formation, experimental batches of confectionery glaze were produced and a set of indicators that form the consumer properties of the ready-made product was investigated. The result of the study was practical recommendations for the use of confectionery glazes based on the developed fat ingredients.

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“…The recommended values of rheological characteristics for confectionery glaze are 1.0 -3.0 Pa×s for the plastic viscosity, 7.0 -12.0 Pa for the yield point [10].…”

Section: Fig 3 Crystallization Rate Of Cbs Samplesmentioning

confidence: 99%

New fat ingredients in confectionary for a healthy diet

et al. 2021

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“…Based on the prediction of the development of new technologies in Russia, import substitution in the food industry will be the main focus. It has great potential in creating such technologies that will allow manufacturing products that already exist in the market, but with higher quality or lower cost due to the introduction of innovations [4].…”

Section: Introductionmentioning

confidence: 99%

The Catering Market Development of the Ural Region in the Context of New Industrialization

Vyatkin¹,

Chugunova²,

Arisov³

2019

Proceedings of the 2nd International Scientific Conference on New Industrialization: Global, National, Regional Dimension (SICN

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Currently, much attention is paid to areas of technological development that contribute to the growth of social welfare (health-oriented industries). A characteristic feature of the catering market in the Russian Federation is insufficient saturation, while its development is entirely dictated by regional specificities. The aim of the work was to study the state and prospects of the public catering industry development in the Ural region (particularly in Sverdlovsk Region) in the context of new industrialization, taking into account the development of information technologies. One of the areas of "new industrialization" ("the third industrial revolution") is the development of NBIC technologies (Nnano, Bbio, Iinformation, Ccognitive science). In the paper, the main factors that substantiate the features of the regional development of the public catering sector have been identified and reviewed, the state of the catering market has been analyzed, and the main trends in the development of this sector has been highlighted. In general, it is noted that the unfavorable ecological situation, as well as the influence of external economic factors, has a negative impact on the development of public catering. At the same time, the geographical location, high urban population, as well as the development of the regional economy are factors contributing to the development of the industry. The development of new industrialization in the agroindustrial complex is impossible without NBIC technologies. Keywords: catering market structure, industry development factors, information technologies.I.

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“…Analysis of consumer preferences allows manufacturers to adjust, above all, the nutritive value and organoleptic characteristics of products, to apply high-tech industrial technologies and, thereby, to increase consumer perception of new food products [2]. In this regard, the purpose of the research is to study consumer awareness of the effect of the shelf life of pastilles on their organoleptic properties and the potential demand for zephyr, which includes a functional food ingredient and stabilizer that has a water-retaining power-a pectin of local fruit and berry raw materials for the development of modern industrial technologies of the confectionery production.…”

Section: Introductionmentioning

confidence: 99%

Sociological Information as a Strategic Resource for New Industrialization of Food Production

Чугунова¹,

Shkolnikova²,

Kokoreva³

2019

Proceedings of the 2nd International Scientific Conference on New Industrialization: Global, National, Regional Dimension (SICN

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Industrial technologies applied in the food industry are high-performance, efficient technologies that use the most advanced technical means and methods of work, allowing to significantly increase the technical equipment of labor and its productivity. In the conditions of the new economy, the scientific and technological activity of food industry enterprises is of particular importance, the specificity of which lies in the fact that the main volume of output is designed for domestic consumption and limited by demand determined by rational norms of food consumption. In this regard, the enterprises of the agri-food sector should plan the release of various types of products to ensure physical accessibility in food products of all social groups. This requires constant work to improve the formulations, technological methods of food production, methods of packaging and delivery to the consumer while preserving in the process of product distribution of all consumer advantages, including freshness. The study of consumer preferences and awareness allows manufacturers to adjust the basic consumer properties of food products-functional, organoleptic characteristics, and preservation ability. In this case, the consumer preserves the property of preservation ability as the shelf life of the products, preferring the freshest ones. In this regard, in order to obtain and analyze the results presented in the paper, the research purpose is: to study consumer awareness of the impact of shelf life of pastilles on their organoleptic properties and potential demand for zephyr and pastila, which include a functional food ingredient-a pectin of local fruit and berry raw materials, which acts as a stabilizer and has a good water-retaining power, which is one of the directions of development of modern industrial confectionery production technologies. It was shown that the composition of zephyr and pastila and their nutritive value are important for consumers; the presence of enriching ingredient in zephyr and pastila, which gives them functional properties, is important for 95% of respondents. However, only 30% of respondents are aware of the functional food ingredient pectin and its beneficial properties. Thus, the scientific-technological and industrial development of the branch is a fundamental factor in improving the quality of confectionery products. At the same time, its development is possible only in the presence of a full-fledged innovation system, which includes education, science, new technologies, modern business methods, as well as highly qualified personnel.

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An innovative approach to the development of consumer-oriented grocery products

Cited by 7 publications

References 0 publications

New fat ingredients in confectionary for a healthy diet

New fat ingredients in confectionary for a healthy diet

The Catering Market Development of the Ural Region in the Context of New Industrialization

Sociological Information as a Strategic Resource for New Industrialization of Food Production

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