Studying of consumer preferences of Grodno residents to functional bakery products

Abstract

The introduction presents statistical data on the consumption of bread products in the Republic of Belarus, gives an overview of the scientific literature on functional bakery products, the main sources of essential nutrients and the principles of product enrichment in accordance with regulatory documents and international standards, the need to create products of a functional direction of mass consumption is indicated.
The article presents the study results of consumer preferences for bakery products of Grodnoresidents. The study of the preferences of Grodno residents was carried out by a questionnaire survey method in combination with statistical analysis. The results of the sociological survey are clearly reflected in the graphs and diagrams that are presented in the main part of the article.
In the main part, the most popular types of bakery products are identified by Grodno, as well as the main criteria that determine their choice. An assessment of the needs of Grodno residents for new types of enriched bakery products has been made, food additives preferred for inclusion in bread and the optimal mass of products have been determined. Based on the results of the research, a portrait of the consumer was compiled, which includes data on the field, age, occupation and education, the need to expand the assortment of baked goods with directed functional properties.
The practical significance of the work is established. The need to create products of a functional purpose for mass consumption and the formation of specific conditions for replenishment of the deficiency of essential nutrients in the diet of the population of the republic is indicated.