The introduction of pectin-containing foods for the competitiveness of enterprises

Maigul Zhalelovna Kizatova, Sanavar Tuglukovna Azimova, Galiya Kuandykovna Iskakova, Farrukh Makhmudov, Almira Bekturganova

Journal of Entrepreneurship and Sustainability Issues, 2020

Full text Open access: Gold Metadata (CSL-JSON)

DOI 10.9770/jesi.2020.7.4(40)

Data confidence 70 medium

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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 pectincontaining products and enhancing competitiveness of food producing enterprises.