ECONOMIC ASPECTS OF THE APPLICATION OF INNOVATIVE TECHNOLOGIES IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS AT ENTERPRISES IN THE SUGHD REGION

This article examines the industry experience in the development of innova-
tive technologies in the production of confectionery. The innovative technologies developed at
the Institute and confectionery enterprises of the Sughd region are analyzed. In particular, LLC
"Khujand sweets", LLC "Burkhokhucha sweets" and the Polytechnic Institute of the Tajik Tech-
nical University named by Akdemik M.S. Osimi are made in the city of Khujand. It is established
that the state order system is focused on the purchase of products at low prices and slowly stim-
ulates the introduction of innovative technologies into production.The main directions of inno-
vative transformation of confectionery enterprises of the Sughd region are the use of unconven-
tional raw materials in the production of confectionery products in order to increase the content
of essential nutrients, improve the balance of essential nutrients, improve the quality and in-
crease the shelf life of finished products, as well as provide functional products that generally
correspond to global trends five years ago. Currently, consumers of confectionery products
want to see in this product something more than sweetness, taste and smell, they need confi-
dence that the product is not harmful to health, so one of the tasks of technologists is to develop
innovative confectionery products not only to expand the range, but also to increase their nutri-
tional value. The lack of complete information from manufacturers about the latest develop-
ments, as a consequence of the underdevelopment of information support, affects all aspects of
the innovation process in the industry. The information base of the branch economic system
should include the branch innovation bank, as well as benchmarking – innovative experience of
enterprises of leading industries and countries of the world community. Sustainable economic
development and the final technological transition of the confectionery industry to an innovative
path of development is a condition for the survival and successful functioning of domestic pro-
duction and increasing its competitiveness in the confectionery market. In these studies, a recipe
for functional flour confectionery products was developed with the introduction of various per-
centages of the total mass of topinambur concentrate wheat flour in the form of powder. The
amount of powder added was: in sample № 1 – control without adding topinambur concentrate,
in sample № 2 – 5% of topinambur concentrate was added by weight of flour, in sample № 3 –
10% of topinambur concentrate was added by weight of wheat flour, in sample № 4 – 15% of
topinambur concentrate was added by weight of wheat flour. According to the results of re-
search and calculations carried out, the most optimal in terms of nutritional and biological val-
ue is sample № 3.

innovation, profitability of the product, confectionery, functional products, inulin, Diabetes, Soluble sugars, product efficiency.

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2026-03-22