Fruit growing
and viticulture of South Russia

Annotation

The article presents the results of a comparative assessment of the competitive potential of functional bakery products enriched with fruit food additives. Taking into account that in addition to quality, safety, nutritional value and preservation indicators, competitive potential is one of the important indicators for setting up the production of developed food products, the aim of the study is to compare the competitive potential of functional bakery products enriched with fruit food additives ��ear� and �Apple�. The competitive potential of a functional enriched bakery product was evaluated in comparison with a control UN-enriched bakery product, while the evaluation was carried out on five groups of indicators: functional efficiency; safety; standardization; reliability and patent law. The group of functional efficiency indicators was evaluated by the content of food functional ingredients (PFI) in the product and the range of product functionality. Group of safety indicators � for hygienic safety indicators of bakery products. The group of standardization indicators was characterized by the presence of normative and (or) technical documentation. The reliability group was evaluated by the indicator of persistence, namely, the time during which the bakery product retains its freshness. The patent and legal indicator was characterized by the presence of a valid patent of the Russian Federation for the invention, which determines the patent protection and purity of the developed bakery product. It is established that the competitive potential of the developed functional bakery products enriched with food additives ��ear� and �Apple� is significantly higher in comparison with the competitive potential of the control bakery product � city bread, and the competitive potential of the functional bread enriched with the food additive "�ear", exceeds the competitive potential of the functional bread enriched with the food additive "Apple", as it is characterized by a higher indicator of functional efficiency.