The aim of the paper is to analyze the market of alcoholic beverages in Ukraine and to identify the directions of expanding the range of these products by developing new recipes of enriched mix drinks (with fitoletsytyne, chicory and skimmed milk). The article presents the classification of liqueur drinks in Ukraine. It highlights the role of the quality of raw materials used for the production of liqueurs in Ukraine nowadays. Great attention was also paid to the study of consumer preferences on liqueurs segment.
Results of conducted experimental studies of the nutritional value of the developed dry soluble gerodietetic product for enteral nutrition are presented. Content of proteins, fats, and carbohydrates (22.8, 11.8, and 56.4 g/100 g of dry product, respectively) was determined and calorific value (422.8 kcal/100 g) and mass fraction of macronutrients in it were calculated (21.5/25.1/53.4 respectively). Their compliance with recommendations of specialists to satisfy nutritional needs of older people, in particular, those with increased physical and neuro-emotional loads, certain dysfunctions, somatic diseases, injuries, and recovering after them were analyzed and determined. Qualitative and quantitative amino acid composition of the product was studied, the rate of its essential and conditionally essential amino acids was calculated on its basis, coefficient of discrepancy of its amino acid composition was found (17.14 %) and biological value of the protein component (82.86 %) was calculated. Experimental studies of the vitamin value of the developed product and its elemental structure were carried out. The dry product has a fairly high content of vitamins (especially ascorbic acid, retinol, thiamine, pyridoxine) and mineral elements (potassium, calcium, phosphorus, magnesium, iron, iodine, selenium). Based on the obtained results, an average level of satisfaction of the daily need for the studied vitamins (on average within 14–41 %), mineral elements (mostly by 10–25 %) from consumption of 100 g of dry product in the prepared liquid state was calculated. The conducted studies have shown high nutritional value, in particular calorific and biological value of the product and conformity of its composition to the needs of the older age groups
Джем суничний-найбільш популярний та цінний продукт переробки з ягід суниці, технологія виробництва якого передбачає використання пектинового розчину задля формування необхідної драглеподібної консистенції, що, в свою чергу, супроводжується збільшенням виробничих витрат і утрудненням процесу виробництва. Для вирішення проблеми запропоновано технологію виробництва джему суничного із ягід суниці садової, із заміною розчину пектину на пюре яблучне в кількості
In order to determine the competitiveness of bread made from a mixture of rye and wheat flour sold in the Ukrainian market, the Ukrainian bakery market was analyzed and a comprehensive study of the quality of samples of different brands was conducted. On the basis of the analysis, the general trends of development are formulated and the reasons for the decrease in the demand for bakery products are identified. Quality assessment was carried out according to a set of organoleptic and physicochemical indicators for compliance with the requirements of DSTU 4583:2006 “Rye bread and a bread from mixture of rye and wheat flour. General Specifications”. Organoleptic quality of assessment was performed according to the developed 5-point scale. Acidity was determined by the filtrate titration method. Bread’s porosity was determined by the Zavyalov method using the Zhuravlev device by weighing four cylindrical notches of bread. The calculation of the integral quality index was performed taking into account the missing and reference values, using a complex method. The evaluation of the competitiveness of bread made from a mixture of rye and wheat flour was carried out by calculating the relative competitiveness indicator by functional, aesthetic and economic indicators, taking into account the weight coefficients. According to the results of complex qualimetric evaluation, the highest level of quality is characterized by the sample 5 – bread of TM “Kyivkhlib” (0.765), which is on average 15.04% higher than other prototypes. This is due, first of all, to the better organoleptic characteristics of this sample and a crumb moisture content of 48.47%, which is within the requirements of DSTU unlike other samples whose humidity is higher. A study of the competitiveness of bread made from a mixture of rye and wheat flour showed that sample 5 (Bread Borodynskii of TM “Kyivkhlib”) is more competitive than the studied analogues. The latter is due to high aesthetics (appearance, stock of crumbs, taste, smell) and functional (humidity, acidity, porosity) of crumbs. Sample 3 (Bread Borodynskii TM of “Tsar Khlib”) is also a sufficiently high integral competitive index (0.956), close to 1. The decrease in performance is related to the high cost of selling this product. Sample 2 (Bread Borodynskii of TM “RIGA Bread”) due to the low aesthetic, functional performance of, as well as the high cost of realization, the value of its integral competitiveness indicator was the lowest (0.317).
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