title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¿ÐµÑÐµÐ½ÑÑ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÐºÐ¾Ð½ÐºÑÑÐµÐ½ÑÐ¾ÑÐ¿Ð¾ÑÐ¾Ð±Ð½Ð¾Ð³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Comparative assessment of consumer properties of cookies and the development of recommendations for the formation of a competitive assortment of a trading enterprise
Creators: name: Ð¤ÐµÐ´Ð¾ÑÐ¾Ð²ÑÐºÐ°Ñ, Ð®Ð»Ð¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2021
Subjects: Ð¾Ð²ÑÑÐ½Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
Ð±ÐµÑÐ°-Ð³Ð»ÑÐºÐ°Ð½
Ð¸Ð´ÐµÐ½ÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½ÑÐµ Ð¿ÑÐ¸Ð·Ð½Ð°ÐºÐ¸
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
oat cookies
beta-glucan
identification
quality indicators
quality assessment

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description: 59 pages, 9 figures, 14 tables. The theme of the final qualifying work: "Comparative assessment of consumer properties of cookies and the development of recommendations for the formation of a competitive assortment of a trading enterprise." The object of work is flour confectionery, including oatmeal cookies. Subject of research: consumer properties of cookies, examination of the quality of cookies and analysis of the range of oatmeal cookies. The purpose of the final qualifying work is a comparative assessment of the consumer properties of oatmeal cookies on the basis of an examination of the quality of the samples under study. The tasks that were solved in the course of the study: to consider the classification of cookies and the range of oatmeal cookies, the factors that form and maintain quality; assess the quality of oatmeal cookies, analyze the structure of the assortment of cookies. The work uses standard research methods in commodity science - organoleptic and physicochemical. As a result of the work, quality indicators were determined, a comparative characteristics of oatmeal cookies from different manufacturers and production standards were provided, an analysis of the range of the category "oatmeal cookies" in large retail chains engaged in e-commerce, delivery of products to the consumer The field of application of the research results - the obtained results of the work can be used by trade and industrial enterprises in order to form a rational assortment. Based on the results of the work, the following conclusions were made: diversification of the assortment is due to new recipes, tastes, brands; the lack of technical regulations for confectionery products negatively affects the formation of the range of oatmeal cookies, allowing the sale of products with a minimum amount of oat components.