Effect of plant-based enriching ingredients on the cost-effectiveness of food production

Abstract

Abstract The article presents an assessment of the cost-effectiveness from the introduction into the production of the developed method of producing a layered cookie based on a cracker enriched with food fibres and a fruit lipstick mass with amaranth dyes. Based on the analysis of the current state of the regional market and consumer preferences for enriched flour confectionery products, as well as based on innovative trends in the development of the bakery and confectionery industries, it is proposed to expand the range of enriched cookies by introducing non-traditional components from domestic vegetal raw materials obtained using resource-saving technology, namely: for baked semi-product - finely dispersed powder from squeezes of pumpkin pulp of Muscat grade dried by low-temperature vacuum evaporation; for finishing semi-product (lipstick mass) - water-and-alcohol extract from leaf mass of amaranth of Valentine grade. Theoretically justified and experimentally confirmed the positive effect of the use of technological solutions in the production of layered cookies, there was an improvement in the chemical composition and consumer properties of layered cookies, which allows to more fully satisfy market needs, increase the competitiveness of finished products along with reducing production costs. The calculation of economic efficiency from production of traditional and developed technology of enriched layered cookies is presented. Economic calculations show the profitability of layered cookies such as the cracker “Custom New”.