Наукові підходи до формування споживних властивостей нового продукту

Abstract

Проаналізовано сучасні підходи до формування споживних властивостей нових продуктів харчування. На прикладі створення паст із фруктів та овочів показано етапи формування їх споживних властивостей. Розроблено їх номенклатуру, яка задовольняє такі потреби людини, як суспільно-необхідні, фізіологічні, естетичні, психологічні та потреби в безпеці. Для нових продуктів виділено дев’ять комплексних і 31 споживна властивість, для традиційних – 9 і 22 відповідно.

Modern approaches to the formation of new foods products consumer properties are analyzed. Stages of consumer properties formation of fruit and vegetable pastes are presented, among them the key is their recipe structure substantiation way by means of recipe ingredients computer combination that provides food compositions obtaining with desirable positive properties complex and also quality and preventive efficiency of new food product study and bringing the developed products to the consumer. The fruit and vegetable pastes consumer properties nomenclature is developed; they allow satisfying such human needs as socially necessary, physiological, aesthetic, psychological and safety needs. 9 complex and 31 isolated consumer properties are identified for new food products and 9 complex and 22 isolated consumer properties are identified for traditional food products. The fortified food products properties range is wider (by 9 units), which will significantly improve food products quality. The new properties include: social targeting (consumer class) according to such indices as composition and content of separate components, classification purpose according to the biologically active substances content and antioxidant activity, radioprotective and antioxidant properties according to the radionuclides content in an organism, use universality according to purpose use range, preventive properties preservation (during shelf life) according to vitamins, minerals, ballast and phenolic substances content, as well as rational packaging standards, product appearance stability (color saturation) and innovation. The developed nomenclature is not static; it can develop under the new human needs appearing. The properties which are formed with taking into account the consumers needs allow determining quality indices and methods of their control that provides better goods examination and classification improvement; it in turn is tool for goods rational range elaboration, goods which are in popular demand among consumers. This approach corresponds to the modern direction of commodity science development – goods quality forecasting, their consumer properties development with taking into account anticipated consumers needs.