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

Maigul Zhalelovna Kizatova (), Sanavar Tuglukovna Azimova (), Galiya Kuandykovna Iskakova (), Farrukh Abdigapurovich Makhmudov () and Almira Anuarbekovna Bekturganova ()
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Maigul Zhalelovna Kizatova: Asfendiyarov Kazakh National Medical University, Kazakhstan
Sanavar Tuglukovna Azimova: Almaty Technological University, Kazakhstan
Galiya Kuandykovna Iskakova: Almaty Technological University, Kazakhstan
Farrukh Abdigapurovich Makhmudov: Almaty Technological University, Kazakhstan
Almira Anuarbekovna Bekturganova: Kazakh University of Technology and Business, Kazakhstan

Entrepreneurship and Sustainability Issues, 2020, vol. 7, issue 4, 3191-3199

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 pectin-containing products and enhancing competitiveness of food producing enterprises.

Keywords: economic and social efficiency; innovative food products; pectin-containing bread; confiture (search for similar items in EconPapers)
JEL-codes: O13 P42 (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:ssi:jouesi:v:7:y:2020:i:4:p:3191-3199

DOI: 10.9770/jesi.2020.7.4(40)

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