Abstract
In this article the results of calculations of experimental-statistical methods are given, using the optimized contents of components in “Puff buns” and “Grain bars” recipes. The proposed products are balanced in the content of nutrients (proteins, fats, carbohydrates), contain a wide range of vitamins and essential amino acids, which allows expanding the consumer food market and more efficiently using vegetable resources. In order to obtain the percentage ratio of the components in the flour products composition, the complete factor experiment – a central compositional rotatable planning experiment – was applied. According to the results of mathematical modeling for “Puff buns”, the optimal percentage ratio of rice bioflour and pumpkin was chosen as 20:20, for “Grain bar” the optimal dosage of mashed bananas and Jerusalem artichoke is 28:12 respectively.
Highlights
Food products design is a process of creation rational recipes that can provide a high level of adequacy of the complex of properties of food products to the consumers’ requirements and to the standardized values of nutrients and energy content [1-7]
Purpose of the study – ingredients’ optimization in bakery products’ recipe – “Puff buns”, “Grain bars” which by quantitative content and quality composition will match the formula of balanced diet, as much as possible, meet biomedical requirements and own high consumer properties
The regression equation with two variables in central compositional rotable planning is presented as the second order equation: Y = bo + b1X1 + b2X2 +b12X1X2 + b11X12 + b22X22 . (1)
Summary
Food products design is a process of creation rational recipes that can provide a high level of adequacy of the complex of properties of food products to the consumers’ requirements and to the standardized values of nutrients and energy content [1-7]. According to the modern views, the term design of products includes the development of models that describes steps of products creation using the given quality. It represents mathematical dependence of changing one or several key parameters on which base they are being developed, including the optimization of choice and the ratio of components [8-11]. Purpose of the study – ingredients’ optimization in bakery products’ recipe – “Puff buns”, “Grain bars” which by quantitative content and quality composition will match the formula of balanced diet, as much as possible, meet biomedical requirements and own high consumer properties
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