Kovalchuk C. Commodity aspects of improving of consumer properties of cupcakes from non-traditional materials

Dissertation is dedicated to research and evaluation of consumer properties of footwear for protection against vibration. Dissertation is dedicated to relevant to trade and confectionery industry task of improvement of consumer properties, quality and safety of new cupcakes from non-traditional materials. Antioxidant effect of powders from chamomile, raspberry leaf, leaves of walnut, beans, propolis and pollen on the oxidation-hydrolytic processes of fat basis of margarine is proven. Experimentally confirmed that the use of non-traditional materials and natural supplements enriches the new cupcakes with essential macro- and micronutrients. Results of evaluation of toxic elements and microbiological parameters in the experimental samples confirmed the food safety of new products. Comprehensive trade analysis of the quality of new cupcakes is calculated, and it shows its high level in comparison with traditional products. Regularities of changes of quality of new cupcakes during storage are determined. Positive impact of non-traditional materials and packing materials for deceleration of oxidation processes and staling is determined. For new types of cupcakes is elaborated and approved a regulatory and technical documentation, was conducted approbation and manufacturing application of new cupcakes at LLC "Khlib-Trade". Economic efficiency was calculated and social impact of manufacturing application of new products was described.