Mathematical design of blangange recipes for horeca sphere and determination of their quality indicators

Abstract

The object of research is a composition of aerated dessert with a balanced nutritional composition for nutrition of people suffering from hypolactasia. The article describes the mathematical and computer design to obtain recipe compositions of desserts, namely blancmange «Fruit Breeze» and «Protein Breeze» with high content of vitamins and protein. When designing blancmange recipes, the main goal was to obtain the maximum value of the product with the following content of nutrients (per 100 g of finished product):– fat – not more than 11 %;– monocarbohydrates – not more than 65 % and not less than 50 %;– dry matter – not more than 85 % and not less than 96 %;– proteins – not less than 20 %.Optimization of blancmange formulations was performed using the Excel Solver of the MS Excel spreadsheet (WINDOWS 2010). The content of basic macronutrients in a portion of «Fruit Breeze» is 69.77 g/portion, in a portion of «Protein Breeze» – 78.55 g/portion. The developed products have a high content of protein, and they do not contain lactose, which is important in terms of meeting the needs of the human organism with hypolactasia.The change of sensory and microbiological parameters of the developed desserts during storage for 5 days at a temperature of (4±2) °С with a humidity of 70–85 % in glass and polypropylene containers was determined. The obtained data of the study of qualitative indicators showed that under certain storage conditions, the content of sanitary-indicatory microorganisms meets the sanitary requirements for sweet dishes. Sensory indicators during storage showed high values. Thus, the total sensory indicator after 5 days of storage for «Fruit Breeze» was 29.5 points, and «Protein Breeze» was 31.7 points out of 35 possible.Developed desserts can be recommended for use by people with hypolactasia, children, in the dietary nutrition.