ANALYSIS OF CONSUMER PREFERENCES OF BAKERY CONFECTIONERY PRODUCTS IN KRASNODAR

2019 ◽  
Author(s):  
Т.А. ДОРОШЕНКО ◽  
М.Ю. ТАМОВА ◽  
К.С. ЛАПТИНОВА
Keyword(s):  
Market Research ◽  
Consumer Preferences ◽  
Caloric Content ◽  
Confectionery Products ◽  
Analysis Of Results ◽  
Traditional Technologies ◽  
Physiological Value

Представлены результаты маркетинговых исследований потребительских предпочтений мучных кондитерских изделий жителей Краснодара. Анализ результатов опроса позволил обосновать необходимость совершенствования традиционных технологий мучных кондитерских изделий путем снижения их калорийности, повышения физиологической ценности, улучшения внешнего вида с учетом современных требований, предъявляемых к технике декорирования тортов и пирожных. The results of market research of consumer preferences of flour confectionery products of Krasnodar residents are presented. Analysis of results of poll allowed to justify the need to improve traditional technologies of flour confectionery products by reducing their caloric content, increasing the physiological value, improving the appearance, taking into account modern requirements for the technique of decorating cakes and pastries.

STUDYING CONSUMER PREFERENCES AT THE SELECTION OF FLOUR CONFECTIONERY PRODUCTS

2018 ◽  
Vol 5 (72) ◽  
pp. 59-70
Author(s):  
V.E. Ponamareva ◽  
◽  
N.T. Pekhtereva ◽  
N.M. Beletskaya ◽  
O.V. Evdokimova ◽  
...  
Keyword(s):  
Consumer Preferences ◽  
Confectionery Products ◽  
Selection Of

scholarly journals Consumer preferences for front-of-pack calories labelling

2008 ◽  
Vol 11 (2) ◽  
pp. 203-213 ◽  
Author(s):  
Ellen van Kleef ◽  
Hans van Trijp ◽  
Frederic Paeps ◽  
Laura Fernández-Celemín
Keyword(s):  
Consumer Preferences ◽  
Daily Intake ◽  
Food Choices ◽  
Information Value ◽  
Calorie Intake ◽  
Future Research ◽  
Caloric Content ◽  
Activity Levels ◽  
Managerial Implications ◽  
The Uk

AbstractObjectiveIn light of the emerging obesity pandemic, front-of-pack calories labels may be an important tool to assist consumers in making informed healthier food choices. However, there is little prior research to guide key decisions on whether caloric content should be expressed in absolute terms or relative to recommended daily intake, whether it should be expressed in per serving or per 100 g and whether the information should be further brought alive for consumers in terms of what the extra calorie intake implies in relation to activity levels. The present study aimed at providing more insight into consumers’ appreciation of front-of-pack labelling of caloric content of food products and their specific preferences for alternative execution formats for such information in Europe.DesignFor this purpose, eight executions of front-of-pack calorie flags were designed and their appeal and information value were extensively discussed with consumers through qualitative research in four different countries (Germany, The Netherlands, France and the UK).ResultsThe results show that calories are well-understood and that participants were generally positive about front-of-pack flags, particularly when flags are uniform across products. The most liked flags are the simpler flags depicting only the number of calories per serving or per 100 g, while more complex flags including references to daily needs or exercise and the flag including a phrase referring to balanced lifestyle were least preferred. Some relevant differences between countries were observed. Although participants seem to be familiar with the notion of calories, they do not seem to fully understand how to apply them.ConclusionFrom the results, managerial implications for the design and implementation of front-of-pack calorie labelling as well as important directions for future research are discussed.

scholarly journals OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS

2020 ◽  
Vol 20 (3) ◽  
pp. 28-33
Author(s):  
О. Lakiza ◽  
L. Rudnіeva ◽  
V. Vinogradova
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Caloric Content ◽  
Total Production ◽  
Bakery Products ◽  
Technological Parameters ◽  
Flaxseed Meal ◽  
Confectionery Products

The article is devoted to the study of the properties of bakery products, in particular the choice of the optimal concentration of flaxseed cake in baguettes in order to ensure maximum caloric content. It is known that bakery products are necessary for a person to ensure his health and ability to work. The range of food products, in particular bakery products, is constantly growing. The analysis of the range of bakery products showed that the market is experiencing a shortage of flour products for dietary, therapeutic and prophylactic and special purposes for different groups, and their share in total production does not exceed 1-2%. The problem of food production is becoming more complicated and exacerbated by increasing consumption, declining natural resources of food raw materials and the presence of specific anti-nutrients. The article describes the characteristics of anticancer substances in food, which belong to the groups of hytosterols and lignans. The article presents the results of optimizing the composition and properties of wheat baguettes with the addition of linencake, flaxseed meal. The recipe of bread with the inclusion of linen cake in the amount of 1 to 15% was developed. The nutritionalvalue and caloric content of bread are calculated, its characteristics are given according to the main organoleptic indicators of quality (product surface, color and thickness of the crust, as well as the condition of the crumb). The effect of the percentage of flaxseedmeal on the moisture and acidity of bread samples was studied. It is established that with the increase of the content of flaxseed mealthe protein content increases, the carbohydrate content decreases, the fat content and the amount of unsaturated fatty acids increase.As the content of linen cake in bread increases, the amount of unsaturated fatty acids increases and its caloric content decreases, andits nutritional value increases. The use of flax seeds and products of their processing in the formulation of bakery and confectionery products can increase their biological value and physiological efficiency due to the content of anticancer substances, fibers, micro- and microelements, proteins and essential amino acids. Trial laboratory baking of baguettes showed that the optimal content of linen cake is 5% by weight of wheat flour, which allows you to get bread that meets the standards and does not require changes in technological parameters, which are set for the product without additives.

Using Market Research to Analyze Consumer Preferences

2015 ◽  
pp. 271-281
Author(s):  
Stefano Gori ◽  
Bianca M. Martinelli ◽  
Gennaro Scarfiglieri
Keyword(s):  
Market Research ◽  
Consumer Preferences

scholarly journals Research on the use of marketing instruments influence on consumer behavior on the example of BOMBA-TOUR LLC, Vinnytsia

2019 ◽  
pp. 26-28 ◽  
Author(s):  
Olha HROMOVA ◽  
Oleksandr KOZLOV
Keyword(s):  
Consumer Behavior ◽  
Market Research ◽  
Consumer Preferences ◽  
Low Cost ◽  
Huge Amount ◽  
Unstable Systems ◽  
Financial Condition ◽  
Market Trends ◽  
Conducting Research ◽  
Tourism Organization

The article explores the use of marketing tools to influence consumer behavior using the example of Bomba-Tour LLC in Vinnytsia. The characteristic of the tourist company Bomba-Tour LLC, Vinnitsa, is given. The elements of promoting a tourism organization are structured. The main marketing tools for promoting Bomba-Tour LLC on the Internet are indicated. Note that there is no methodology for assessing the effectiveness of marketing tools in the management of unstable systems, including the various phases of instability, dramatically reduces the importance of marketing as a way of influencing the financial condition of organizations, making it difficult to manage unstable systems in general and to achieve the effectiveness of their activities in particular. It can be stated that in recent years Internet marketing tools have emerged that can be evaluated in real time, as well as tools for conducting market research on consumer preferences and market trends. Assessing the use of marketing tools and analyzing their impact on the state of the organization can ensure the adoption of only those marketing decisions and the implementation of those marketing tools that will ultimately affect the effectiveness of managing unstable systems. There is a huge amount of information on various marketing tools resources, but its uniformity causes a number of problems that need to be solved: the mass use by companies of the same methods of influencing the target audience, respectively, leads consumers to be distracted from messages from one channel; the use of popular, but not effective, methods leads to companies' lack of profitability and dissatisfaction with communications results. In view of the above issues, there is a need conducting research to identify low-cost but effective tools communication. The conclusions of the study are formulated.

IMPROVEMENT OF THE TECHNOLOGY AND FORMULATION OF FINISHING SEMI-FINISHED PRODUCT FOR FLOUR CONFECTIONERY PRODUCTS FOR DIETARY PROPHYLACTIC PURPOSES

2021 ◽  
Author(s):  
Т.А. ДОРОШЕНКО ◽  
К.А. ЛАПТИНОВА ◽  
М.Ю. ТАМОВА
Keyword(s):  
Nutritional Value ◽  
Caloric Content ◽  
Standard Formulation ◽  
Apple Pectin ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Mathematical Programs ◽  
Calorie Content ◽  
Confectionery Products ◽  
Stable Shape

Совершенствование структуры ассортимента кондитерских изделий направлено на увеличение выработки продукции повышенной пищевой ценности. Исследована возможность замены сливочного масла в рецептуре отделочного кремового полуфабриката для мучных кондитерских изделий сливками животного происхождения для снижения его калорийности. Объектом исследования были образцы сливочного крема «Шарлотт», изготовленного на основе стандартной рецептуры, но с заменой сливочного масла сливками жирностью 33%. Для стабилизации структуры крема добавляли яблочный пектин в количестве 1,5% к массе образца. Оптимизацию показателей сбалансированности состава и органолептических свойств проводили с помощью прикладных математических программ Mathcad 15.0 и Statistica 13.0. На основе полученных данных разработаны технология и рецептуры отделочных кремовых полуфабрикатов с добавлением какао-порошка и без него. Органолептическая оценка показала, что разработанные кремовые полуфабрикаты имеют необходимые показатели качества – пластичную текстуру, устойчивую форму, приятный, без посторонних запахов вкус. Установлено, что калорийность разработанных образцов крема с заменой сливочного масла сливками жирностью 33% на 23% ниже, чем калорийность крема «Шарлотт», приготовленного по традиционной рецептуре. Включение в рецептуру крема яблочного пектина позволяет рекомендовать разработанный отделочный полуфабрикат для производства мучных кондитерских изделий функционального назначения. Improvement the structure of the range of confectionery products is aimed at increasing the production of products of increased nutritional value. The possibility of replacing butter in the formulation for finishing cream semi-finished products for flour confectionery products with animal cream to reduce its caloric content is investigated. Samples of butter cream «Charlott», made on the basis of a standard formulation, but with the replacement of butter with cream with a fat content of 33%, were the object of the study. To stabilize the structure of the cream apple pectin was added in an amount of 1,5% by weight of the sample. Optimization of indicators of balance of composition and organoleptic properties was performed using applied mathematical programs Mathcad 15.0 and Statistica 13.0. Based on the data obtained, the technology and formulations for finishing cream semi-finished products with and without cocoa powder were developed. Organoleptic evaluation showed that the developed cream semi-finished products have the necessary quality indicators – plastic texture, stable shape, pleasant, odorless taste. It is established that the caloric developed cream samples with replacement of butter cream 33% fat is 23% lower than the calorie content of the cream «Charlott», made on the basis of a standard formulation. The inclusion of apple pectin in the cream formulation allows us to recommend the developed finishing semi-finished product for the production of functional flour confectionery products.

POSSIBILITY OF USING WHEY PRODUCT REPLACING SUGAR IN THE PRODUCTION OF ZEPHYR

2021 ◽  
Author(s):  
В.Н. ПОПОВ ◽  
И.В. ПЛОТНИКОВА ◽  
Г.О. МАГОМЕДОВ ◽  
Е.И. МЕЛЬНИКОВА ◽  
Л.Е. ПОЛЯКОВА ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Control Sample ◽  
Effect Of Temperature ◽  
Caloric Content ◽  
Air Bubbles ◽  
Complete Replacement ◽  
Confectionery Products ◽  
Sugar Replacement ◽  
White Sugar

Cнижение в кондитерских изделиях сахароемкости и калорийности путем замены белого сахара на альтернативные сахаросодержащие ингредиенты является актуальной задачей кондитерской отрасли. Исследована перспектива замены белого сахара в рецептуре зефира на агаре сухим сывороточным пермеатом (ССП) – сопутствующим продуктом производства концентратов сывороточных белков. В задачи исследования входило определение показателей качества и функциональных свойств ССП, разработка технологии с полной заменой в рецептуре зефира белого сахара пермеатом; определение влияния температуры на вязкостные свойства и дисперсность пузырьков воздуха зефирных масс различных составов; оценка качества изделий из разработанной зефирной массы. Контрольным образцом была зефирная масса на агаро-сахаро-паточном сиропе. Определено, что калорийность, кариогенность, гликемический и инсулиновый индексы ССП ниже, чем у других широко востребованных в кондитерской отрасли углеводсодержащих продуктов – белого сахара, лактозы, патоки. Разработанная рецептура зефира на агаре без сахара с использованием пермеата и высокоосахаренной патоки (при их соотношении соответственно 1 : 3) включала концентрированный сок (яблочный, клубничный или тыквенный) с массовой долей сухих веществ 68–70% в количестве 10,5% общей массы, что позволило исключить из рецептуры искусственные красители и ароматизаторы, повысить пищевую ценность продукта. Установлено, что при увеличении температуры взбивания с 70 до 85°С в зефирной массе на пермеате по сравнению с зефирной массой без замены сахара уменьшение эффективной вязкости происходит в большей степени, что способствует увеличению объема пены и размера пузырьков воздуха. Органолептические показатели качества зефира – вкус и запах, вид в изломе, консистенция, цвет, изготовленного из разработанной зефирной массы с заменой сахара пермеатом, соответствуют требованиям ГОСТ 5897–90. Разработанный продукт можно рекомендовать для диетического питания людям с избыточной массой тела, а также спортсменам для снижения веса. Reducing sugar intensity and caloric content in confectionery products by replacing white sugar with alternative sugar-containing ingredients is an urgent task of the confectionery industry. The prospect of replacing white sugar in the formulation of zephyr on agar with dry whey permeate (DWP) – a co-product of the production of whey protein concentrates has been investigated. Determination of quality indicators and functional properties of DWP, development of technology with complete replacement of white sugar in the formulation of zephyr with permeate; determination of the effect of temperature on the viscosity properties and dispersion of air bubbles of zephyr masses of various compositions; evaluation of the quality of products from the developed zephyr mass were part of the research objectives. Zephyr mass on agar-sugar-molasses syrup was a control sample. It was determined that the caloric content, karyogenicity, glycemic and insulin indices of DWP are lower than those of other carbohydrate-containing products widely in demand in the confectionery industry – white sugar, lactose, molasses. The developed formulation of zephyr on agar without sugar using permeate and highly sugared molasses (with their ratio respectively 1 : 3) it included concentrated juice (apple, strawberry or pumpkin) with a mass fraction of 68–70% solids in an amount of 10,5% of the total mass, which made it possible to exclude artificial colors and flavors from the formulation, increase the nutritional value of the product. It was found that with an increase in the whipping temperature from 70 to 85°C in the zephyr mass on permeate, compared with the zephyr mass without sugar replacement, the effective viscosity decreases to a greater extent, which contributes to an increase in the volume of foam and the size of air bubbles. Organoleptic quality indicators of zephyr – taste and smell, appearance in a fracture, consistency, color, made from the developed zephyr mass with permeate sugar replacement, meet the requirements of GOST 5897–90. The developed product can be recommended for dietary nutrition for overweight people, as well as athletes for weight loss.

MARKETING RESEARCH OF CONSUMER PREFERENCES OF SCHOOL-AGE CHILDREN WHEN CHOOSING SUGAR AND FLOUR CONFECTIONERY PRODUCTS

2020 ◽  
Author(s):  
С.А. КАЛМАНОВИЧ ◽  
О.В. ТАРАНЕЦ ◽  
И.А. ДУБРОВСКАЯ ◽  
Ю.В. ШИНКАРЕНКО ◽  
К.М. КИСЛАЯ ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Consumer Demand ◽  
Consumer Preferences ◽  
Age Groups ◽  
Marketing Research ◽  
School Age Children ◽  
Age Group ◽  
Younger Age ◽  
Confectionery Products ◽  
Answer Option

Для изменения сложившегося рациона питания школьников необходимо замещение традиционных продуктов с низкой пищевой ценностью альтернативными продуктами функционального назначения, соответствующими потребностям детского организма. Особый интерес для производства функциональных продуктов представляют кондитерские изделия, которые пользуются большим покупательским спросом у населения, особенно у детей. С целью создания рекомендаций по изменению ассортимента выпускаемой продукции, способов ее рекламирования и стимулирования покупательского спроса проведены маркетинговые исследования потребительских предпочтений обучающихся трех возрастных групп – 7–11, 12–15 и 16–18 лет при выборе сахаристых и мучных кондитерских изделий. Опрос был проведен в форме анкетирования. Опросный лист состоял из закрытых вопросов, которые были поделены на альтернативные вопросы, предполагающие возможность выбора только одного варианта ответа, и вопросы-«меню», позволяющие респондентам выбрать одновременно несколько вариантов ответа. В опросе обучающихся младшего школьного возраста приняли участие и их родители. Всего было опрошено 446 человек. Результаты опроса представлены в виде диаграмм. Установлено, что наиболее предпочитаемым видом сахаристых кондитерских изделий является шоколад, мучных – печенье. Определены критерии выбора респондентов при покупке кондитерских изделий. Replacing traditional products with low nutritional value with alternative functional products that meet the needs of the child's body is necessary to change the current diet of schoolchildren. Confectionery products that are in high consumer demand among the population, especially children, are of particular interest for the production of functional products. Marketing research of consumer preferences of students of three age groups – 7–11, 12–15 and 16–18 years old when choosing sugar and flour confectionery products was conducted in order to create recommendations for changing the range of products, ways to advertise it and stimulate consumer demand. The survey was conducted in the form of a questionnaire. The questionnaire consisted of closed-ended questions that were divided into alternative questions that allow you to choose only one answer option, and questions-«menu» that allow respondents to choose several answer options at the same time. Рarents of schoolchildren of the younger age group also took part in the survey. A total of 446 people were interviewed. The results of the survey are presented in the form of diagrams. It is established that the most preferred type of sugar confectionery is chocolate, flour – cookies. The criteria for choosing respondents when purchasing confectionery products are defined.

scholarly journals A model of business intelligence and online marketing for commercial

2017 ◽  
Vol 2 (1) ◽  
pp. 267-274
Author(s):  
Simona Gheorghe ◽  
Mirona Popescu ◽  
Anca Alexandra Purcărea
Keyword(s):  
Process Improvement ◽  
Business Intelligence ◽  
Market Research ◽  
Consumer Preferences ◽  
New Products ◽  
Online Marketing ◽  
The Real ◽  
Gathering Data ◽  
Commercial Field

Abstract Technology is expanding at a speed previously unsurpassed; therefore an emphasis is made on integration, optimization and increasing efficiency on different fields. Business intelligence is a new concept which became popular alongside online marketing, as both use external and internal data in order to make better decisions, process improvement and optimizations. The aim of this paper is to propose a solution for business intelligence in the commercial field based on a model of internal sales platform. Gathering data for all the structures integrated in this platform improves the optimization of products and services offered by the companies and also streamline the process of sales. This business solution underpins another solution enabling market research on consumer preferences in order to lead to the development of new products / services according to the real needs of the market at the present time.

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