Social and economic efficiency of implementation of pastile products made from unconventional raw materials in the hospitality field
Abstract
In the context of the deteriorating environmental situation, scientists are faced with the urgent task of improving the quality of food. One way is to reduce the carbohydrate load by replacing sugar in sweeteners while enriching them with nutrients. One way is to reduce the carbohydrate load by replacing sugar in sweeteners while enriching them with nutrients. For this purpose, a number of studies have been carried out to improve the quality of pastilles through the use of stevia - a natural sweetener and elamin
The objects of research are social and economic efficiency.
Investigated problem was to calculate the social and economic efficiency from the introduction of the developed marshmallow.
Main scientific results: The article presents these calculations of the economic efficiency of the implementation of the development, namely, a decrease in the realizable value of the Exotica pastille by 1.2 % and an increase in the "Smakota" pastille and "Nasoloda" marshmallow by 4.0 and 2.3 %. However, it was found that the integral quality indicator of marshmallow "Nasoloda" exceeds the control by 10.2 %, for the pastille "Exotica" and "Smakota" – by 21.1 and 26.3 %.
Scope of practical use of the development is the food industry, namely, the expansion of the range of products with a low glycemic index, increased nutritional value.
An innovative technological product is the technology of making pastilles, which has economic and social efficiency.
Scope of application of the innovative technological product: The use of the developed pastille products for consumers with a lack of iodine, selenium, iron, obesity patients and diabetes mellitus.
Downloads
References
Dukareva, G., Sokolovska, O. (2015). Technological parameters of the developed pastille products. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (21), 79–89.
Sokolovska, O. O., Kryvosheieva, N. M. (2015). Marketynhovi doslidzhennia shchodo dotsilnosti rozrobky novykh vydiv pastylnykh vyrobiv. Ekonomika ta finansy. Viden, 242–248.
Sokolovska, O. O. (2016). Modeling pastille products recipe using unconventional raw materials in accordance with predetermined quality indicators. Technology Audit and Production Reserves, 3 (1 (29)), 21–27. doi: http://doi.org/10.15587/2312-8372.2016.72035
Arsenieva, L. Yu., Dotsenko, Ya. F., Momot, O. O. (2005). Metodolohichni pidkhody do rozroblennia novykh vydiv khlibobulochnykh vyrobiv zi zbalansovanym khimichnym skladom. Kharchova promyslovist, 4, 5–8.
Deinychenko, H. V., Kolisnychenko, T. O. (2005). Osnovni napriamky vykorystannia boroshnianykh formovanykh vyrobiv z yodvmishchuiuchymy dobavkamy v tekhnolohiiakh kulinarnykh produktsii. Obladnannia ta tekhnolohii kharchovykh vyrobnytstv. 12, 138–143.
Korzun, V. N. (2011). Novi metody u profilaktytsi ta likuvanni yododefitsytnykh zakhvoriuvan u ditei. Aktualni pytannia pediatrii, akusherstva ta hinekolohii, 2, 128–130.
Peresichnyi, M. I., Kravchenko, M. F., Karpenko, P. O., Karpachov, V. V. (2004). Pidsolodzhuvalni rechovyny u kharchuvanni liudyny. Kyiv: KNTEU, 446.
Rudavska, H. B., Shapovalova, N. P., Rudavska, M. V., Zhukevych, O. V. (2012). New products for school food of the iodine deficiency biogeochemical provinces. 18th IGWT Symposium Technology and Innovation for a Sustainable Future: a Commodity Science Perspective. Rome, 487–499.
Masuda, T., Yamashita, D., Maekawa, T., Sone, Y., Yamaguchi, H., Takeda, Y., Yamana, T. (2006). Identification of Antioxidative Compounds from Stevia (Stevia rebaudiana). Nippon Shokuhin Kagaku Kogaku Kaishi, 53 (12), 597–602. doi: http://doi.org/10.3136/nskkk.53.597
Rojas, E., Bermúdez, V., Motlaghzadeh, Y., Mathew, J., Fidilio, E., Faria, J. et. al. (2018). Stevia rebaudiana Bertoni and Its Effects in Human Disease: Emphasizing Its Role in Inflammation, Atherosclerosis and Metabolic Syndrome. Current Nutrition Reports, 7 (3), 161–170. doi: http://doi.org/10.1007/s13668-018-0228-z
Copyright (c) 2021 Olena Sokolovska, Anna Radchenko , Yana Biletska , Anna Krivtsova, Anastasia Kornitskaya, Tetyana Afanasieva, Olha Bilovska
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.
