Palko N. Merchandizing estimation of consumer properties, quality and keeping of improved short pastry

The dissertation is dedicated to the issue of improving consumer properties and keeping of short pastry which is now very topical in confectionery industry. The aspects of formation of consumer properties of new improved short pastry with natural additives (pea flour, sunflower seeds, parsnip powder, grape seeds oil, cornel, walnut, cranberry and sea buckthorn jam, candied carrot and parsnip, and apple pectin) which contribute the increase of essential amino acids, polyunsaturated fatty acids, macro- and microelements and vitamins in its content have been scientifically grounded. The dependence of changes in quality of short pastry during its storage upon the additives used has been investigated. The influence of current packing materials on keeping qualities of short pastry during the process of storage has been studied. The expedience of the use of packages with metalized polypropylene and polyethylene and polyamide in conjunction with modified atmosphere of high barrier properties has been proved. The economic efficiency of introducing new products into the production has been calculated and the social efficiency of its consumption has been grounded. There has been developed and adopted regulatory documentation for new short pastry and the patent of Ukraine for useful model has been received.