Abstract
The article summarizes some scientific and practical prerequisites for creating multicomponent foods with desirable quality characteristics and consumer properties. Mathematical methods were used to model a multicomponent product according to the selected parameters of adequacy and quality, depending on the nutritional and biological value of raw materials. The Russian methodology of food design originated in the works of N.N. Lipatov. His six basic principles of designing balanced multicomponent foods are still relevant today. Further development was proposed by A.B. Lisitsyn who took into account individual protein digestibility of every component in the mixture and its effect on the amino acid composition of total protein. At the next stage, Yu.A. Ivashkin improved formulations using the methods of system analysis, modelling, and product range optimization. Modern food chemistry, food biotechnology, and information technologies allow for effective computer design and optimization of multicomponent food formulations for specific population groups. As a result, an increasing number of food scientists are engaged in improving food products. Literature analysis showed that the current stages of designing (modelling) multicomponent foods are mainly based on information and algorithms, using linear, experimental and statistical programming methods or an object-oriented approach. Russian food scientists still use the methodology developed by A.M. Brazhnikov, I.A. Rogov, and N.N. Lipatov. It allows for designing multicomponent foods with specified nutritional indicators and energy value. The Russian Academy of Sciences pointed to a need for “digital nutritiology” (Decree No. 178 of November 27, 2018 “On Current Problems of Optimizing the Population of Russia: Role of Science”). This new scientific direction could enable digital transformation of data on human physiological needs for nutrients, biologically active substances, and energy, as well as the chemical composition of basic foods. There is also a need for computer programs to give personalized recommendations for optimal nutrition.
Highlights
In designing multicomponentI food products, of great importance is an opportunity to model characteristics of the finished product and predict its quality, as well as functional and technological properties [1, 2].Designing multicomponent products is based on the principle of food combinatorics
Food biotechnology, and information technologies allow for effective computer design and optimization of multicomponent food formulations for specific population groups
Literature analysis showed that the current stages of designing multicomponent foods are mainly based on information and algorithms, using linear, experimental and statistical programming methods or an object-oriented approach
Summary
In designing multicomponentI food products, of great importance is an opportunity to model characteristics of the finished product and predict its quality, as well as functional and technological properties [1, 2].Designing multicomponent products is based on the principle of food combinatorics. Mathematical methods were used to model a multicomponent product according to the selected parameters of adequacy and quality, depending on the nutritional and biological value of raw materials. A.M. Brazhnikov and I.A. Rogov were the first Soviet scientists who formulated the principles for mathematical design of multicomponent foods with a required set of consumer properties [5, 6].
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