Received:
2020-01-15 | Accepted:
2020-04-15 | Published:
2020-06-30
Title
The introduction of pectin-containing foods for the competitiveness of enterprises
Abstract
The article discusses scientific findings of development new innovative products of high nutrition value. Specifically, the article presents the results of economic efficiency in the production of bread and confiture enriched with pumpkin pectin. The cost of 1 ton of bread enriched with pumpkin pectin in an amount of 0.5% exceeded 14.0%, compared with a control batch without pectin. The cost of 1 kg of confiture with pumpkin pectin (1.0%) is lower by 9% of the cost of the control sample due to the reduction in cooking time, which saves energy consumption by 25% and the amount of sugar by 7.5%. The obtained results can be used for introduction of innovative pectin-containing products and enhancing competitiveness of food producing enterprises.
Keywords
economic and social efficiency, innovative food products, pectin-containing bread, confiture
JEL classifications
O13
, P42
URI
http://jssidoi.org/jesi/article/579
DOI
Pages
3191-3199
Funding
The research was carried out within the framework of the performance-based grant budgeting for 2018-2020 by the Ministry of Education and Science of the Republic of Kazakhstan under the Program “Creating Healthy Foods with Functional Orientation Based on Agricultural Raw Materials”.
This is an open access issue and all published articles are licensed under a
Creative Commons Attribution 4.0 International License
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