ATTENTION! SITE "MOVED" TO A NEW ADDRESS:
http://journals.knute.edu.ua/commodities-and-markets/index

COMPETITIVENESS OF THE MARSHMALLOW WITH EDIBLE COATING

Written by sveta on . Posted in 2019_02(30)

 Free Full Text (PDF) 

UDC 005.332.4:664.144   DOI: https://doi.org/10.31617/tr.knute.2019(30)07
Anastasia CHORNA,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0001-6929-3487
  PhD in Technical Sciences, assistant at the Department of Foodstuff  Expertise
of  National University of  Food and Technologies
68, Volodymyrska str., Kyiv, 01033, Ukraine
     
Victoria KALMAZAN,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID: 0000-0003-0195-1484
  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
Ivan CHORNYY,
 
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
  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.

REFERENCES 

  1. Djukareva, G. I., Kryvoshejeva, N. M., & Bilec'ka, Ja. O. (2011). Doslidzhennja vplyvu spozhyvchyh perevag na formuvannja asortymentu zefiru v rozdribnij merezhi. Ekonomichna strategija i perspektyvy rozvytku sfery torgivli ta poslug [Research of the influence of consumer preferences on the formation of a range of marshmallows in the retail chain. Economic strategy and prospects for the development of the sphere of trade and services]. Harkiv: HDUHT. (Is. 1), (pp. 674-683) [in Ukrainian].
  2. Martynovs'kyj, V. S., & Ignatenko, V. O. (2012). Suchasnyj stan ta ocinka efektyvnosti vyrobnyctva pidpryjemstv kondyters'koi' promyslovosti Ukrai'ny [Current state and estimation of efficiency of production of confectionery industry enterprises of Ukraine]. Ekonomika harchovoi' promyslovosti – The economy of the food industry, 2 (14), 1-3 [in Ukrainian].
  3. Marahovs'kyj, D. (2008). Rynkova cina na kondyters'ki vyroby [The market price for confectionery]. Biznes – Business, 39, 12-15 [in Ukrainian].
  4. Skarshevs'kyj, I. (2008). Novitni tehnologii' – v praktyku kondyters'kyh vyrobiv [The latest technology is in the practice of confectionery]. Harchova promyslovist' – Food Industry, 18, 25-28 [in Ukrainian].
  5. Galushko, O. S. (2009). Tendencii' rozvytku rynku kondyters'kyh vyrobiv ta osoblyvosti transformacii' u systemi cinnostej jogo uchasnykiv [Trends in the development of the confectionery market and the peculiarities of transformation in the system of values of its participants]. Aktual'ni problemy ekonomiky – Actual problems of the economy, 1, 15-21 [in Ukrainian].
  6. Huo, Po, Savickaja, T. A., Gotina, L. A., Makarevich, S. E., & Grinshpan, D. D. (2015). S'edobnye plenki – budushhee upakovki pishhevyh produktov [Edible films is the future of food packaging]. Tehnologija pishhevyh proizvodstv – Technology of food production, 3 (29), 87-94 [in Russian].
  7. OOO "Bioplastik LTD" – jekologicheskie tehnologii v proizvodstve polijetilenovoj produkcii [PLC "Bioplastyc LTD" is environmental technology in the production of polyethylene products]. Retrieved from http://bioplastic.com.ua [in Russian].
  8. Palvath, A. E. (2009). Edible Films and Coatings: Why, What and How? NY: Springer. DOI: https://doi.org/10.1007/978-0-387-92824-1_1 [in English].
  9. Kraśniewska, K., & Gniewosz, M. (2012). Substances with Antibacterial Activity in Edible Films. Polish Journal of Food and Nutrition Sciences. (Vol. 62), 4, 199-206. DOI: https://doi.org/10.2478/v10222-12-0059-3 [in English].
  10. Sklad i'stivnogo plivkovogo pokryttja [Sklad i'stivnogo plivkovogo pokryttja]. Patent UA, N 3152, 2004 [in Ukrainian].
  11. Biorozkladal'ne pakovannja dlja harchovyh produktiv [Bio-packaging for food products]. Patent UA, N 201506026, 2015 [in Ukrainian].
  12. Kompozycija antybakterial'noi' biodegradovanoi' plivky [Composition of antibacterial biodegradable film]. Patent UA, № 201603669, 2016 [in Ukrainian].
  13. Biorozkladal'ne pakovannja dlja harchovyh produktiv [Bio-packaging for food products]. Patent UA, N 201506034, 2015 [in Ukrainian].
  14. Biorozkladal'ne pakovannja dlja harchovyh produktiv [Bio-packaging for food products]. Patent UA, N 201506038, 2016 [in Ukrainian].
  15. Snezhko, A. G., Gubanova, M. I., & Semenov, G. V. (2011). Perspektivnye napravlenija primenenija pokrytij iz prirodnyh polimerov [Promising areas of application of coatings from natural polymers]. Mjasnaja industrija – Meat industry, 8, 43-46 [in Russian].
  16. Glushhenko, V. V., & Glushhenko, I. I. (2004). Issledovanie sistem upravlenija [Management systems research]. Moscow: OOO NPC "Kryl'ja" [in Russian].
  17. Krutovoj, Zh. A. (1989). Jekonomiko-matematicheskie metody v torgovle i obshhestven­nom pitanii [Economic and mathematical methods in trade and public catering]. (Part 1). Har'kov: HIOP [in Russian].
  18. Mishin, V. M. (2003). Issledovanie sistem upravlenija [Management systems research]. Moscow: JuNITI-DANA [in Russian].
  19. Kalmazan, V. B., & Chorna, A. I. (2018). Doslidzhennja organoleptychnyh i fizyko-himichnyh pokaznykiv zefiru v i'stivnomu pokrytti z fruktovymy poroshkamy [Investigation of organoleptic and physico-chemical parameters of marshmallows in edible coatings with fruit powders]. Naukovi praci NUHT – Scientific works of NUFT. (Vol. 24), 3, 232-238. DOI: https://doi.org/10.24263/2225-2924-2018-24-3-27 [in Ukrainian].
  20. Kalmazan, V. B., Atanova, Ju. O., Chorna, A. I., & Shul'ga, O. S. (2017). Doslid­zhennja organoleptychnyh i fizyko-himichnyh pokaznykiv zefiru v i'stivnomu pokrytti z fruktovymy poroshkamy. Jakist' i bezpeka harchovyh produktiv [Investigation of organoleptic and physico-chemical parameters of marshmallows in edible coatings with fruit powders. Quality and safety of food products]: III Mizhnarodna naukovo-praktychna konferencija, 16–17 lystopada 2017 roku – III International Scientific and Practical Conference, November 16-17, 2017 Kyi'v: NUHT, (pp. 202-204) [in Ukrainian].
  21. Kalmazan, V. B., & Chorna, A. I. (2018). Marketyngove doslidzhennja spozhyvchyh perevag pid chas prydbannja zefiru z i'stivnym pokryttjam [Marketing research of consumer preferences when buying a marshmallow with the edible coating]. 84 Mizhnarodna naukova konferencija molodyh uchenyh, aspirantiv i studentiv: Naukovi zdobutky molodi – vyrishennju problem harchuvannja ljudstva u XXI stolitti, 23–24 kvitnja 2018 r. – 84 International scientific conference of young scientists, postgraduate students and students: The scientific achievements of youth – addressing the problems of feeding humanity in the 21st century, April 23-24, 2018. Kyi'v: NUHT, (p. 138) [in Ukrainian].