QUALIMETRIC ASSESSMENT OF WAFFLES WITH FILLINGS OF ORGANIC RAW MATERIALS
Alina Tkachenko, Ivan Syrokhman, Vyacheslav Skrypnyk, Gabriella Birta, Yuriy Burgu For improving the amino acid and organoleptic characteristics of floury confectionary products, new recipes of waffles with fillings of natural raw materials “Summer temptation” and “Coco pleasure” have been created. Only organic raw materials were used for both recipes. The composition of waffles “Summer temptation” […]
MARKETING STUDIES OF CONSUMPTION PREFERENCES AT DEVELOPING DIETARY PRODUCTS
Yana Biletska, Vitalina Babenko, Andrii Gusliev Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17 % of respondents consume bread without gluten; 13 % give preference […]