QUALIMETRIC ASSESSMENT OF QUALITY OF KEKSU WITH USE OF COLLECTIVE RAW MATERIAL
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 5
Abstract
The article gives the calculation of the competitiveness of the test sample of the cupcake, which was evaluated using the modeling technique. According to the results of the calculation of the competitiveness index, it was established that a sample of cake enriched with protein-rich raw materials would be competitive on the consumer market of Ukraine due to improvement of organoleptic parameters and increase of food and biological value.
Authors and Affiliations
Л. О. Валевська, Н. А. Дзюба, О. В. Землякова, Г. Й. ЄВДОКИМОВА
Keywords
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- EP ID EP580107
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