scholarly journals The analysis of consumer preferences residents of Voronezh in respect of products of functional purpose from fruit and berry raw materials

2016 ◽  
pp. 183-188 ◽  
Author(s):  
I. P. Shchetilina
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Functional Purpose

DESIGN RECIPES OF PUREE FOR CANNED FOOD OF FUNCTIONAL PURPOSE FOR BABY FOOD

2018 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Baby Food ◽  
Canned Food ◽  
Functional Ingredients ◽  
Daily Rate ◽  
Combination Theory ◽  
Vegetable Raw Materials ◽  
Functional Purpose

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.

ANALYSIS OF CONSUMER PREFERENCES OF DAIRY PRODUCTION

2018 ◽  
Author(s):  
Н.А. МОСКВИНА ◽  
Ю.В. ГОЛУБЦОВА
Keyword(s):  
Dairy Products ◽  
Selection Criteria ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Adult Population ◽  
Dairy Production ◽  
Sociological Research ◽  
Selective Method ◽  
Local Plant ◽  
Domestic Products

Изучены потребительские предпочтения молочных продуктов жителей Кемерово. Социологическое исследование проведено выборочным методом сбора информации – анкетированием взрослого населения Кемерово. Объем выборки 550 чел. Установлено, что молочные продукты употребляют ежедневно 80% респондентов, при этом 96% предпочитают отечественную продукцию. Наиболее значимыми критериями выбора для женщин являются полезность (98%), состав (78%), низкая калорийность (80%). Информированы о значимости обогащенных продуктов 83% респондентов, в основном женщины от 35 лет и старше. Необходимость обогащения молочных продуктов дефицитными компонентами осознают 57% опрошенных старше 36 лет. Приобретают и готовы употреблять молочные продукты с натуральными растительными компонентами 42%. Тыква присутствует в рационе 92% респондентов. Готовы употреблять творожный продукт с хорошими потребительскими характеристиками на основе тыквы 51%, затруднились с ответом 23%. В результате исследований составлен целевой портрет потребителя (женщина, 25–49 лет), определены критерии выбора продукта. Продукт на основе натурального сырья выбрали 78% опрошенных, продукту на основе местного растительного сырья отдали предпочтения 22% респондентов. Consumer preferences of the residents of Kemerovo regarding dairy products have been studied. The sociological research was conducted by a selective method of collecting information (questionnaires) of the adult population of Kemerovo. The sample size is 550 people. It is established that 80% of respondents use dairy products daily, while 96% prefer domestic products. The most important selection criteria for women are utility (98%), composition (78%), low calorie value (80%). 83% of respondents were informed about the importance of enriched products, mostly women aged 35 and over. 57% of respondents over 36 years old are aware of the need to enrich dairy products with scarce components. 42% are ready to eat dairy products with natural plant components. Pumpkin is present in the diet of 92% of respondents. 51% of respondents are ready to use a curd product with good consumer characteristics based on pumpkin, 23% of respondents found it difficult to answer. As a result of the research, a target portrait of the consumer (women from 25 to 49 years of age) was drawn up, and the criteria for selecting the product were determined. 78% of respondents chose a product based on natural raw materials and 22% of respondents gave preference to the product based on local plant material.

scholarly journals Influence of introduction of system of economical production on processes of creation and development of an innovative product: company example «Nestlé Russia»

2018 ◽  
pp. 118-133
Author(s):  
E. A. Arsenova ◽  
T. Yu. Nikolaeva
Keyword(s):  
Large Scale ◽  
Consumer Preferences ◽  
Raw Materials ◽  
New Products ◽  
Poor Quality ◽  
Third Party ◽  
Target Cost ◽  
Innovative Products ◽  
Low Efficiency ◽  
Two Stages

In paper efficiency of introduction of system of economical production in processes of creation and development of innovative products on “Nestle”- Russia is considered. Features of introduction of system of economical production are defined by features of work of the company in FMCG sphere. Research is focused on identification of the least effective processes of development of innovative products. Research is conducted in two stages: on the first questioning in which more than 200 experts in the field of development and start of innovative products of the companies which working in sector of FMCG and have got to selection took part is carried out: «Нестле Россия», Mars, Danone, Unilever, Ferrero, RB, P&G, Froneri, L’oreal, Colgate, Pepsico, Coca-Cola, Multon. Questioning is carried out among specialists of the above-named companies from all functional divisions which are taking part in development and start of novelties: marketing, finance, planning, purchases of raw materials and materials, applied groups of factories, marketing communications, project managers; at the second stage deep interviews to experts in the field in the “Nestle Russia” company that allowed to understand better than the reason of low efficiency of separate stages of process of development and start of innovations are conducted. As a result of research a number of the factors having the strongest impact on efficiency of processes of development of new products and planning of sales is revealed: absence of standards, incorrect timing, confusion and poor quality of comments after tastings, absence of understanding of target cost of a compounding. On the basis of the conducted research the standard, allowing to systematize earlier unformalized process is offered, to define key development stages of a compounding of new products and their sequence. The practical value of the developed standard consists in: the accounting of classification of projects on three categories depending on type of raw materials, the equipment and investments; to development of timing of the project according to the chosen category taking into account the terms coordinated in the standard and features for each category of projects; introduction of internal tests of consumer preferences at factory for minimization of expenses and decrease in risks of loss in the large-scale consumer tests which are carried out by third-party agencies, a preliminary estimate of cost of a compounding applied group of factory when developing samples.

scholarly journals Technology of Minced Fish Canned Food from Thorny Skate, Enriched with Chondroitin Sulfate

2020 ◽  
Author(s):  
Sergey Raybulov ◽  
Yulia Shokina
Keyword(s):  
Chondroitin Sulfate ◽  
Barents Sea ◽  
Storage Temperature ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Experimental Studies ◽  
Canned Food ◽  
Canned Fish ◽  
Murmansk Region ◽  
Minced Fish

The article presents the results of theoretical and experimental research on the development of technology of functional minced fish canned food. Study of consumer preferences and the market of canned fish in the Murmansk region allowed to determine the range of novelties such as canned fish (”Skate and cod in white sauce” and ”Meatballs made from skate and cod in tomato sauce”), enriched with chondroitin sulfate (CS). The use of thorny skate’s (a fish that lives in the North Atlantic and the Barents Sea) wings meat for canning purposes enriches the composition of canned food. The content of CS in one can of canned food with net weight of 250 g ranged from 550 to 700 mg. This guarantees the intake of human body from 78 to 100% of the daily rate of this powerful chondroprotector. To remove urea from the skate’s meat, the method of infrared blanching is proposed, which ensures the efficiency in removal of urea at over 70% of its initial content in fish. Infrared blanching allows not only saving raw materials from unpleasant smell, but also partially removing water from it (water losses are from 8 to 13%). Partial dehydration of raw materials allows avoiding formation of water sedimentation in ready-made canned goods after sterilization. With the help of the fuzzy logic method, the MatLab program determines the optimal formulations of canned food, which guarantee their best consumer properties. The Ellab device has been used to experimentally select sterilization modes, which guarantee industrial sterility of canned food, hence the actual sterilization effect is higher than the standard one. During the two years of research, experimental studies of organoleptic properties, microbiological and biochemical changes in canned food were carried out, which made it possible to establish the shelf life: one year at a storage temperature not exceeding 20ºC.

scholarly journals Methodology for assessment of competitive potential of functional purpose confectionery in the context of global market trends

2020 ◽  
Vol 58 (3) ◽  
pp. 283-297
Author(s):  
Z. V. Lovkis ◽  
A. M. Marhunova ◽  
S. E. Tamashevich ◽  
S. A. Kandratsenka ◽  
A. N. Marhunov
Keyword(s):  
Consumer Preferences ◽  
Sugar Content ◽  
Global Market ◽  
Domestic Market ◽  
Added Value ◽  
Research Quality ◽  
Technical Program ◽  
Functional Efficiency ◽  
The World ◽  
Functional Purpose

The confectionery industry in the world belongs to dynamically developing sectors of the economy and fast-growing segments of the consumer market, due to the accelerated transformation of demand under influence of healthy nutrition and safety trends, as well as ability of the industry to adapt and develop considering consumer preferences through innovations and development of sustainable competitive strategies. New products with original consumer properties of functional purpose with a low sugar content and healthy fats are constantly appearing in the confectionery market. In this regard, assessment of products competitiveness should take into account the new qualities and availability to the consumer, which will allow commodity producers to form an efficient competitive strategy based on the analysis, plan innovative initiatives, and achieve success in promoting in the domestic and foreign markets. The paper presents the results of studying the trends in the world confectionery market, as well as marketing analysis of quality price parameters of products of domestic and foreign producers in the domestic market. An efficient methodology for assessing competitiveness of functional purpose confectionery products in terms of chocolate has been substantiated, and its testing results made it possible to identify the competitive advantages of domestic products in the field of organoleptic properties, nutritional value, functional efficiency and information content of packaging for the consumer. Use of the development in practice will make it possible to successfully position Belarusian chocolate as an original product of high quality, increase the added value of products for export, as well as form a stable consumer demand for healthy foods in the domestic market. Acknowledgments. The research was carried out as part of the Branch Scientific and Technical Program “Child Nutrition. Quality and safety” for 2016-2020, as well as the state program of scientific research “Quality and Efficiency of Agroindustrial Production” for 2016-2020, subprogram 1 “AIC Economy”.

scholarly journals PASTEURIZED CANNED GOODS FROM COD AND SALMON WITH THE ADDITION OIL WITH OPTIMIZED COMPOSITE COMPOSITION

2018 ◽  
pp. 114-125
Author(s):  
Kseniia Nikolaevna Petrova ◽  
Vasiliy Igorevich Volchenko ◽  
Vladimir Aleksandrovich Grokhovskiy ◽  
Ludmila Kasimirovna Kuranova
Keyword(s):  
Vegetable Oil ◽  
Consumer Preferences ◽  
Raw Materials ◽  
Food Product ◽  
Social Orientation ◽  
Canned Food ◽  
Organoleptic Evaluation ◽  
Canned Fish ◽  
Murmansk Region ◽  
Optimization Parameters

The regional market of sterilized canned fish of the Murmansk region has been investigated. Based on the study of consumer demands, it has been revealed that the quality is in the first place among the respondents; in the second is the presence of properties that allow positioning products as a "healthy food product"; and in the third - the price and manufacturer. The urgency of creation and advance on the food market of new types of pasteurized canned food is established. The analysis of consumer preferences on the range allowed to allocate two groups of canned food: natural and natural with addition of oil as potentially the most demanded by consumers and attractive for developers of technologies. The basic technological scheme of pasteurized canned fish from cod and salmon with addition of oil was developed. There has been worked out the most acceptable mode of pasteurization of canned "Cod and salmon with addition of oil" (packaged in a can № 2, net weight of the product is 160 g), determined the actual mortality of the regime, which was 111.0 cond. min. The composition of pasteurized canned food was optimized for two population groups: canned food of social orientation and of premium class. The rotatable composite plan of the second order for two factors has been applied at establishing optimum parameters of composite structure of canned food. As optimization parameters there were chosen: the level of quality according to organoleptic evaluation of pasteurized canned food in points (for premium canned food); the level of quality according to organoleptic evaluation and the cost of raw materials in rubles, determining the price availability of the product (for canned food for social purposes). Values of these optimum factors for production of social appointment are established: the ratio of salmon fillet and cod fillet made 26 and 74%, correspondingly; quantity of vegetable oil-14.5 g; for premium canned food-46 and 54% correspondingly; the mass of vegetable oil -13,5 g, respectively.

Consumer preferences for three dimensions of country of origin of a processed food product

2020 ◽  
Vol 122 (11) ◽  
pp. 3361-3382 ◽  
Author(s):  
Hideo Aizaki ◽  
Kazuo Sato
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Country Of Origin ◽  
Food Product ◽  
Food Products ◽  
Three Dimensions ◽  
Processed Food ◽  
Content Type ◽  
First Case ◽  
Best Worst Scaling

PurposeThe production process of processed food products may involve several countries. This multi-dimensionality of the country of origin (COO) may affect consumer preferences for the products. We apply Case 2 best–worst scaling to measure Japanese consumers’ preferences for three dimensions of the COO of a vegetable juice product.Design/methodology/approachThe three dimensions of the COO include these: the country where the raw materials of the product were grown (the country of growing), the country where the raw materials were processed (the country of processing) and the country where the food company producing the product is headquartered (the country of the company). Japan, Australia, Thailand and China are the countries considered for the three COO-related attributes. Sixteen juice products (profiles) were created from the three four-level attributes. A survey queried 416 consumers to select the best and worst ones from among the three attribute levels shown in each profile.FindingsThe average utility of the country of growing is the highest among those of the three COO-related attributes. However, consumers evaluate the country of growing as the least preferred among the three attributes with respect to a country with a negative food quality reputation.Originality/valueThis is the first Case 2 best–worst scaling study to measure consumer preferences for the three dimensions of the COO of processed food products. It suggests marketing strategies for domestic and international juice companies.

New cereal concentrates with increased biological value in the modern nutrition structure

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
L Bal-Prylypko ◽  
◽  
H Тolok ◽  
M Nikolaenko ◽  
A Antonenko ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Consumer Preferences ◽  
Raw Materials ◽  
New Products ◽  
Global Trends ◽  
Biological Value ◽  
Future Studies ◽  
Plant Raw Materials ◽  
Milk Substitutes ◽  
Market Needs

This article highlights the problem of functional nutrition in Ukraine. Rationale and need for creating new products with improved properties are substantiated, the list of used natural additives, which are a source of important nutrients, is given. The results of conducted tests confirm the optimization of the chemical composition of new cereal concentrates, improvement of their organoleptic properties, an extension of shelf life, which indicates that the choice of the prescription components is correct and their rational proportion. The nutritional and biological value of Extrapolyvitamix, a new cereal concentrate, enriched with vegetable powders, wheat germ, casein iodide, and raisins, is determined. The investigations of cereal concentrate properties proved that they might be included in a group of functional foods due to changes in chemical composition, which will compensate for the deficiency of nutrients necessary for optimal body functioning after previous diseases. The rational concentrations of functional ingredients that can be used in new products are established. It is proved that the use of vegetable-based milk substitutes will allow the development of new products that meet current market needs. Taking into account global trends and changes in consumer preferences, plans for future studies focuses on creating new products with high biological value using only plant raw materials.

TECHNOLOGY OF LINGERING COOKIES OF FUNCTIONAL PURPOSE WITH THE USE OF MEDICINAL AND TECHNICAL RAW MATERIALS

2020 ◽  
Author(s):  
Т.Н. ЛАЗАРЕВА ◽  
С.Я. КОРЯЧКИНА ◽  
И.М. ЖАРКОВА ◽  
Ю.Ф. РОСЛЯКОВ
Keyword(s):  
Ascorbic Acid ◽  
Medicinal Plant ◽  
Wheat Flour ◽  
Human Body ◽  
Raw Materials ◽  
Energy Value ◽  
Plant Raw Materials ◽  
Maximum Loading ◽  
Functional Product ◽  
Functional Purpose

Разработаны рецептура и технология производства затяжного печенья функционального назначения с использованием сухих экстрактов мелиссы, пустырника, шалфея, боярышника и валерианы, обогащающих изделия антиоксидантами. Исследовано влияние добавления сухих экстрактов в качестве обогащающей добавки и взамен части пшеничной муки. Обоснована целесообразность замены 7 муки сухими экстрактами, что обеспечило повышение намокаемости на 10,4, снижение предельного усилия нагружения на 36,0 и сохранение высоких значений органолептических показателей печенья. Приведена рецептура разработанного затяжного печенья Энергия природы . Показано, что внесение экстрактов лекарственно-технического сырья взамен 7 муки позволило снизить энергетическую ценность изделий на 3,4, повысить содержание в-каротина в 2,7 раза, аскорбиновой кислоты в 2 раза, флавоноидов в 2,6 раза. Установлено, что при употреблении 100 г разработанного печенья в организм человека поступает 58,03 мг антиоксидантов, что соответствует 16,6 суточной потребности и позволяет рекомендовать печенье Энергия природы как изделие функционального назначения. Recipes and technologies for the production of lingering functional cookies have been developed using dry extracts of melissa, motherwort, sage, hawthorn and valerian, which enrich the products with antioxidants. The effect of adding dry extracts as an enriching additive and instead of part of wheat flour was investigated. The expediency of replacing 7 of flour with dry extracts is justified, as evidenced by an increase in wetting by 10,4, a decrease in the maximum loading force by 36,0 and the preservation of the values of organoleptic indicators of cookies. The recipe of the developed lingering cookies Energiya prirody is given. It is shown that the introduction of extracts of medicinal plant raw materials instead of 7 flour allowed to reduce the energy value of products by 3,4, increase the content of в-carotene by 2,7 times, ascorbic acid by 2 times, flavonoids by 2,6 times. It was found that when using 100 g of the developed cookies, the human body receives 58,03 mg of antioxidants, which corresponds to 16,6 of the daily requirement, which allows us to recommend cookies Energiya prirody as a functional product.

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