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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 the quality of milkshakesand development of proposals for improving their range
Creators: name: Ð¢Ð¸ÑÐ¾Ð¼Ð¸ÑÐ¾Ð²Ð°, ÐÐ½Ð½Ð°
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: 2024
Subjects: Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ ÐºÐ¾ÐºÑÐµÐ¹Ð»Ð¸
ÑÐ¾ÑÑÐ°Ð²
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
ÐºÐ¾Ð»Ð¾ÑÐ¸Ð¼ÐµÑÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ¸
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÐ¾ÑÐ³Ð¾Ð²ÑÐµ Ð¼Ð°ÑÐºÐ¸
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
milkshakes
composition
quality indicators
antioxidant activity
colorimetric characteristics
assortment
trademarks
consumer preferences

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description: The topic of the final qualifying work: Â«Comparative commodity evaluation of milkshakes of various brands, analysis of the assortment and development of recommendations for its improvementÂ». The purpose of the work is to conduct a comparative commodity evaluation of the qualities of milkshakes sold on the market in St. Petersburg, analyze the assortment and develop recommendations for its improvement. The following tasks were solved: the factors shaping the quality and safety of milkshakes were studied; a comparative assessment of the quality of milkshakes was carried out, antioxidant activity and colorimetric characteristics were studied; an analysis of the assortment of milkshakes sold in shops within walking distance of St. Petersburg was carried out, consumer preferences were identified, recommendations were developed to improve their assortment in the consumer market. The object of the study was vanillaâflavored milkshakes sold on the St. Petersburg market. The research was conducted on the basis of the Laboratory of Commodity Science and expertise of consumer goods at the Higher School of Economics. The work uses standard and generally recognized research methods in commodity science. The experimental data was processed using Microsoft Excel software. When collecting information, information databases Rosstat, Consultant Plus, EBS Lan were used. Vanilla milkshakes form organoleptic characteristics due to food additives: flavors â taste, stabilizers â consistency. When using guar gum as stabilizers, the antioxidant activity of milkshakes increases. The use of dyes in cocktails "Miracle" and "White City" makes them darker by shifting the color coordinate b* towards yellow shades. The range of milkshakes sold through online stores within walking distance does not allow to meet consumer demand. Recommendations for improving the assortment have been developed.