|UDC 005.332.4:664.144||DOI: https://doi.org/10.31617/tr.knute.2019(30)07|
PhD in Technical Sciences, assistant at the Department of Foodstuff Expertise
of National University of Food and Technologies
68, Volodymyrska str., Kyiv, 01033, Ukraine
Higher education applicant of a master's degree at the Department of Foodstuff Expertise of National University of Food and Technologies
68, Volodymyrska str., Kyiv, 01033, Ukraine
Specialist of the highest category of Smila College of Food Technologies
of National University of Food Technologies
123, Family Bobrynsky str., t. Smila, Cherkasy region, 20700, Ukraine
COMPETITIVENESS OF THE MARSHMALLOW WITH EDIBLE COATING
Background. The composition of edible coating is scientifically substantiated and developed. The main advantage of the developed edible film is the composition, which consists exclusively of natural ingredients, that is, the full environmental safety of use both during contact with food and after its use.
The aim of the work is to reconcilethe consumer properties and competitiveness of confectionery products with edible coating compared to traditional packaging.
Materials and methods. The calculation of the complex quality index for each type of product (packing) has been calculated and factors have been characterized to assess the benefits of marshmallows with edible coats compared to those in the polyethylene package; the value of each parameter is determined by the method of pair comparison; the results of the expert survey and its statistical characteristics were given.
Results. Organoleptic and physico-chemical parameters of marshmallow in ediblecoating with fruit powders are investigated. A tasting evaluation of samples of marshmallows with edible coat (form, surface, color, structure, taste and smell, consistency, chewiness) was carried out on the basis of the NUTH food testing department, which shows that the developed edible coating does not change its organoleptic parameters. It has been established that the edible coating has barrier properties, as evidenced by the prolonged preservation of marshmallows; therefore it can be an alternative replacement (partial or full) of synthetic packaging.
Determination of the competitiveness of marshmallows in edible packaging in relation to polyethylene packaging was carried out according to consumer parameters (ITP= 0.95), economic (IEP = 0.4) and integral index (kint = 2.3). Thus, k > 1, that is, marshmallow with edible coating is competitive in the food market.
Conclusion. The main factors that make it possible to assess the benefits of the developed edible coating are environmental and organoleptic characteristics of the product. It was established that the complex index of edible quality (3.15) is higher than the index of packing-analogue (polyethylene package) (3.04). As a result of calculations, it was found that the integral index of marshmallows in edible cover is more than 1, which confirms the competitiveness of the release of this product on the market.
Keywords: confectionery, edible coating, consumer properties, analog-product, environmentally friendly type of packaging.
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