Trends in the development of confectionery technology

Kanarskaya, Z.A.; Khuzin, F. K.; Ivleva, A. R.; Gematdinova, V. M.

doi:10.20914/2310-1202-2016-3-204

Cited by 6 publications

(3 citation statements)

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“…Using the possibility of introducing biologically fullfledged, balanced, rich in trace elements, and most importantly, natural and natural additives, such as gelatin, berry raw materials, algae (kelp), will help to reduce the calorie content and make confectionery products more correct in terms of composition, and useful for the consumer [6,7,8,9].…”

Section: Introductionmentioning

confidence: 99%

Marketing research on the study of consumer preferences for sweet dishes

et al. 2022

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The article presents the analysis research results of the confectionery mass market of production and consumption. A comparative characteristic of the confectionery products consumption by residents of Russia and Europe is carried out, the reasons for the differences in consumption are clarified. An analysis of the confectionery market in Russia in 2015–2019, coronavirus impact assessment on it, and a forecast for 2020–2024, according to “Businesstat” data, is presented. Based on the Russian State Policy goals in the field of healthy nutrition, the production priorities of the raw materials food main types that meet modern quality and safety requirements are determined, the introduction development vector of additional regional raw materials is determined, taking into account the of the region population traditions: berry raw materials, algae (kelp). When conducting marketing research, the methods of qualitative and quantitative analysis were used in this work. Marketing research was conducted using the questionnaire method, the sample size was 100 random respondents. The object of the study was consumer preferences when choosing sweet dishes. The survey examined consumer preferences in the category of sweet dishes: whether consumers of Murmansk region buy sweet dishes, where they buy them, what kind of sweet dishes they prefer, what possible additives would be acceptable and preferable for the consumer, what Murmansk-city and the region residents rely on when choosing and buying a sweet dish. Based on marketing research, the sweet dish producing feasibility that meets the potential consumers requirements and preferences was revealed. The consumers interest in this product type enriched with berries of the Kola Peninsula is established.

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Section: Introductionmentioning

confidence: 99%

Marketing research on the study of consumer preferences for sweet dishes

et al. 2022

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“…В связи с формированием в последнее время системы здорового питания населения необходима разработка технологии производства изделий с введением в их состав функциональных ингредиентов, не изменяющих органолептических свойств, однако способствующих снижению калорийности пищевого продукта [2].…”

Section: Introductionunclassified

The effect of apple powder on the consumption of crispbread

Pyanikova

Черемушкина

Ковалева

et al. 2020

Vestn. Voronež. gos. univ. inž. tehnol.

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The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

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“…Традиционным источником важных для организма человека пищевых веществ являются мучные кондитерские изделия [1]. Но, к сожалению, у них есть недостаток -высокая энергетическая ценность из-за содержания большого количества углеводов и жиров и незначительное количество белков, микро-и макроэлементов, пищевых волокон и т. п.…”

Section: Introductionunclassified

Effect of wild rose hip fruit powder on consumer properties of biscuit

Ковалева

Пьяникова

2019

Vestn. Voronež. gos. univ. inž. tehnol.

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This article presents the results of the effect of the dry powder of wild rose hips on the consumer properties of biscuit, in which the premium wheat flour was replaced with oat flour and, in turn, part of the oat flour - 5, 10 and 15% of the powder, are presented. Studies have shown that the addition of plant powder does not have a strong effect on changes in physicochemical parameters, however, organoleptic parameters do change. In the sample with an additive content of 5%, crumbs were wetter than others, and cracks appeared on the surface during baking. For all samples, without exception, the porosity indicator is slightly below the norm, which is associated with the replacement of wheat flour of the highest grade of oatmeal, rich in dietary fiber. With an increase in the proportion of the introduced powder of rosehip fruit, the mass fraction of moisture in the samples decreases. This can be explained by the fact that the content of the main ingredient – oatmeal, rich in dietary fibers that retain moisture – is reduced by replacing it with rosehip fruit powder. Alkalinity in all model samples is 0.3 deg. The introduced ingredients the assertiveness of biscuits does not strongly affect, but, nevertheless, this figure is lower (60-61.5%) than that of biscuits baked from wheat flour of the highest grade (about 75-80%). According to the results of the research it is recommended to use dry rose hip powder in an amount of 10% by weight of flour. Examination of samples for the establishment of expiration dates showed that the process of staling proceeds rather slowly, and the recommended shelf life of the finished product is 96 hours.

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Trends in the development of confectionery technology

Cited by 6 publications

References 0 publications

Marketing research on the study of consumer preferences for sweet dishes

Marketing research on the study of consumer preferences for sweet dishes

The effect of apple powder on the consumption of crispbread

Effect of wild rose hip fruit powder on consumer properties of biscuit

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