Eureka! Institutional Repository

The existence and course of an enterprise, regardless of its size, is directly related to the course of its products. As sales go well and the progress of the unit is improving. Each product has a specific life cycle that passes and at the end the product is withdrawn from the market. Many products that were once well known to the consumer, closing their life cycle, slowly disappeared. Due to this fact the long-term good functioning of an enterprise depends on the continuous development of new products. The rapid development of new technologies, frequent changes in consumers' needs and features, and continued competition growth have made businesses adopt New Product Development (NPD) as a necessary business tactic. The development of new products is a complex, laborious and time-consuming process, which involves too many risks. In the present work, research is being carried out to develop a paste without the addition of sugar with a low sugar content. At the beginning of the work, the three raw materials were presented. And then a lot of experimental tests were carried out to study the behavior of the three raw materials selected (sesame, polydextrose and maltitol) for the production of the paste without the addition of sugar. Finally, the results from the bibliographic review and from the research were conducted. It was found the best possible combination of ingredients based on the results of sensory assessment. Important interactions between the proportion of components that have been used in the process were also identified. Finally, the behavioral model that links the product's composition with some of the studied key features was defined.