scholarly journals MODERN TECHNOLOGY OF PRODUCTION AND STRATEGY OF PROMOTION OF NEW CEREAL PRODUCTS ON UKRAINIAN CONSUMER MARKET

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
M. Mardar ◽  
А. Yegorova ◽  
I. Ustenko ◽  
M. Stateva ◽  
T. Cherevaty

In the article, based on analysis of the market of dry breakfasts in Ukraine and calculations of the assortment of instant and quick-cooked cereals, which are implemented in trading networks of Odessa and Odessa region, it was established that studied supermarkets can not provide stable, complete and wide assortment of products to fully meet needs of consumers. This means that it is necessary to carry out various measures in the field of forming domestic assortment of instant and quick-cooked cereals and improving its structure. Purpose of work was to develop strategy for launching a new product on the market, namely instant and quick-cooked cereals, on the basis of assortment analysis, mapping of strategic groups and construction of differentiation scale to enhance competition and create useful product advertising. With help of strategic group cards it was discovered that domestic products are poorly represented in such segments as a wide assortment at low prices and average latitude of assortment at low prices, therefore these segments can be considered as strategic for domestic instant and quick-cooked cereals producers. Based on construction of differentiation scale by trademarks of instant and quick-cooked cereals, it has been established that strategy of promotion in creating useful advertising to increase the competition of new products by means of differentiation can become emotional and social motives that are not used or very little used by competitors: originality, fashion, trendset, morality, sexual attractiveness, fear, revenge, status, socialization, self-realization, freedom, invovement, co-creation.  Obtained results indicate that market for consumption of instant and quick-cooked cereals in Ukraine is sufficiently "young", demand for this kind of products is constantly growing, therefore the development and implementation into production of high-quality instant and quick-cooked cereals and expansion of its range is very relevant. The article also proposes and improves the technology of production of cereal extrudates with high nutritional value based on different kinds of cereal crops and vegetable raw materials. A substantial expansion of the range of products of instant and fast cereals in the form of flakes, muesli, granola, couscous based on a mixture of extruded flour and grains of extrudates has been proposed.

2021 ◽  
Vol 109 (1) ◽  
pp. 44-52
Author(s):  
K. Kostetska ◽  
◽  
I. Ulianych ◽  
V. Zheliezna ◽  
M. Holubiev ◽  
...  

Engineering in the technology of manufacture of extruded feed additives The aim of the work was to expand the range of animal feed and improve the technology of production of extruded feed mixture. Technology of use of preliminary preparation of raw materials: cleaning, reduction of quantity, its dosing according to the recipe, change and special means for improvement of technological authorities and increase of fodder value from processes: preliminary mixing, settling and extrusion of the mixture, cooling and grinding of the product depending on the purpose of the fodder Keywords: grain, fruit and vegetable raw materials, feed additives, extrusion technology, engineering.


Author(s):  
М.Ю. ТАМОВА ◽  
Е.В. БАРАШКИНА ◽  
Р.А. ЖУРАВЛЕВ ◽  
Н.Р. ТРЕТЬЯКОВА ◽  
Е.С. ФРАНЧЕНКО

Рассмотрены перспективы получения пищевых волокон (ПВ) из вторичных продуктов АПК. Приведены результаты анализа опубликованных исследований о перспективах получения ПВ, проявляющих детоксикационную и адсорбционную активность, с целью обогащения ими продуктов питания. Рассмотрены современные технологические решения получения ПВ из продуктов переработки сахарной свеклы и яблок. Признано целесообразным дальнейшее проведение научно-экспериментальных разработок новых технологий получения ПВ из растительного сырья с применением электромагнитного поля крайне низких и сверхвысоких частот. The prospects of obtaining dietary fibers (DF) from secondary products of agriculture are considered. Results of the analysis of sources on the prospects of receiving the DF showing detoxification and adsorption activity for the purpose of enrichment of food by them are given. Modern technology solutions of receiving DF from products of processing of sugar beet and apples are given. Further carrying out scientific and experimental developments of new technologies of receiving DF from vegetable raw materials with application of the electromagnetic field of extremely low and ultrahigh frequencies is perspective.


Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Albert H-H. Nugmanov ◽  
Olesya A. Aleksanyan ◽  
Miguel A. S. Barzola

Vsyo o myase ◽  
2018 ◽  
pp. 16-19
Author(s):  
V.V. Bronnikova ◽  
◽  
O.P. Proshina ◽  
A.N. Ivankin ◽  
◽  
...  

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.


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