Basic Recipe Research Articles

THE APPLICATION OF NON-BAKERY RAW MATERIALS TO BAKERY FLOURS, THEIR EFFECT ON THE TECHNOLOGICAL QUALITY AND THE COST OF INNOVATIVE PRODUCTS

The paper describes the possibilities of designing breads and pastries produced according to a basic recipe from wheat or wheat-rye flour to improve their nutritional potential. The basic principle is the partial replacement of wheat or rye with non-bakery raw materials, which are valued thanks to the content of beneficial components. In this way, it is possible to create diverse products with the potential for positive effects on consumer health. However, the application of such raw materials affects the technological parameters of composite flours and subsequent intermediates of the production process, and it also changes cost items and, consequently, the production price of the products. Therefore, efforts should be made to find the right balance and recommend procedures and recipes that allow the final product to be prepared with the required quality and an affordable price. In our research, the additions of various non-bakery ingredients were verified, and the presented results show how these ingredients affected the selected rheological properties of the dough, and how these changes in the basic recipe affected the costs of the final product. During the experiments, the following raw materials were added: spelt wheat flour, amaranth flour, flour from selected legumes (common bean, broad bean, chickpea, lentil) and lyophilised homogenized red fruits (elderberry fruits, blackcurrant fruits, black chokeberry, and serviceberry fruits, or in the case of elderberry also flowers). The addition of these non-bakery ingredients, depending on the amount of their addition, changed both the water absorption and the rheological properties of the dough (dough development time, dough stability), or baking loss or bread yield. Non-bakery raw materials increase the financial cost of innovative products, and the question arises as to how willing consumers are to pay extra for such foods with added nutritional value. Nevertheless, we believe that designing and producing modern foods with nutritional benefits to meet the demanding needs of modern consumers has a promising future.

Establishing Autonomy and Responsibilities of Science Writers

An important theme of science communication research is research on science article writers. However, not many scholars are interested in doing this research. Based on this fact, we conducted a research on the ideal position of a science article writer. It turns out that he definition of science writer has changed in Indonesia. Quantitative content analysis of articles reported by The Conversation Indonesia during December 2021 found that the writerss motivated the public to understand and use scientific principles to meet their daily needs. The results of in-depth interviews with three prominent professors at Universitas Gadjah Mada confirm the same fact. They do not just tell the object of research in a certain context. This fact certainly needs to be imitated by other science writers. However, there is a basic recipe that must be practiced by other science writers. The practice of the recipe will make them autonomous and responsible to society. Thus, the article will explain the ways that can be taken to make it happen.

Gambaran Daya Terima terhadap Modifikasi Snack Puding Ubi Ungu Pisang Diabetes Melitus di Instalasi Gizi X

Medical record data at RS X Central Kalimantan in 2022 found the number of DM cases in inpatient visits was 969 cases. Efforts to obtain healing from a disease, including type 2 DM with complications other than treatment, food is one of the supporting factors. snack DM RS X is a banana. Foods made from purple sweet potato flour can potentially be an alternative food for people with diabetes mellitus. Modification and standardization of the menu is changing the basic recipe into a new recipe to increase the nutritional value of a food and standardized it so that the quality and consistency are the same every time. The method in this research is qualitative with descriptive research type and cross sectional research design. The results of the research on the afternoon snack menu before modification were boiled banana kepok and after modification was banana purple sweet potato pudding. From the panelist's level of preference test for the aroma of banana purple sweet potato pudding very much like 14.29% and like 76.19%, for the purple banana sweet potato pudding color, really like 57.14% and like 38.10%, for the banana texture. Purple banana sweet potato liked 23.81% and liked 71.43%, as well as for the taste of banana purple sweet potato liked 9.52% and liked 76.19%.

Dry protein mixture for food rations fortification based on membrane methods for processing secondary dairy raw materials

Protein deficiency in the diets of various determined groups of consumers is a serious nutritional problem. The problem of protein deficiency in diets can be solved by developing protein mixtures for their enrichment, taking into account trends in personalized nutrition. Whey processing using membrane technologies corresponds to the concept of Green, Circular, Bio economy. Membrane technologies make it possible to fractionate various whey components and obtain high-tech protein products. The aim of the study is to develop a basic recipe, assess the organoleptic properties and physicochemical characteristics of a dry protein mixture based on whey proteins obtained on the basis of membrane methods. Whey protein concentrate UF WPC - 80 was used as the main component of the protein mixture. Whey protein concentrate and isolate in a 6:1 ratio form the basis of the protein mixture we have developed. We offered options for expanding the range of flavoring additives for dry protein mixtures by combining traditional flavoring additives "Strawberry", "Cherry", "Apple", "Pineapple", "Melon". We have provided an optional addition of papaya and pineapple extracts in case of decreased activity of digestive enzymes, for example, in the elderly people. The technological scheme for obtaining the finished product provides for two-stages dry mixing of the components and the use of commercially available equipment. The protein mixture is a dry powder and is recommended for use in liquid form by restoring it with water, milk or natural juice, for example, veatgrass. We investigated the composition and properties of the developed dry protein mixture in accordance with official and generally recognized test methods. The developed product meets the requirements of TR CU 021/2012 "On food safety" and can be recommended to increase the adaptive capabilities of consumers of various age and physiological groups to physical and neuro-emotional stress, as a fortifying component of diets

Cronyism, Oligarchy and Governance in the Philippines: 1970s vs. 2020s

Martial Law exacerbated cronyism and oligarchy by concentrating political power into the hands of one political clan. Technocratic industrial policy combined with political anti-oligarch rhetoric spurred the rationalization and liberalization of different economic sectors. Some traditional business oligarchs were quickly displaced by a new cohort of business leaders with strong ties to the Marcos administration. This was the basic recipe for malgovernance and one of the deepest economic implosions faced by the Philippines in the early-1980s that eventually led to the dictator’s removal via the 1986 EDSA revolution. While institutional reforms and subsequent economic recovery has been achieved by post-EDSA Presidents, economic and political governance challenges persist as the risks of cronyism and oligarchy only evolve over time. Reformists appear to have liberalized the economy and spurred economic growth, but they have made little progress to liberalize the political system. The tendency for political clans to concentrate power remains. This underpins the reform agenda to continue to rebalance economic and political power in favor of stronger inclusion and competition, in turn supporting inclusive development.

Development of technology for minced beef products using by-products

The article studies the relevance and necessity of using by-products in the technology of food production, outlines the technology for the production of minced beef products using by-products, in particular, beef lung for the production of cutlet mass. The results of a sociological survey and analysis of consumer preferences of the population of Murmansk in relation to finished products and semi-finished products using by-products in technology are presented. A basic recipe for chopped products with by-products has been developed and its optimization has been carried out using the method of computer modeling. To search for a formulation close to the optimal formulation, the method of rotatable orthohanolic experiment planning was used. The results were processed according to standard methods using the Datafit 9.0 computer program. Experimental results of mathematical modeling are presented. The analysis of the obtained results has been carried out. It was found that chopped products made according to the specified recipe are well formed, during heat treatment they retain their shape, the taste of offal is weakly noticeable.

Everything in moderation or moderating everything? Nutrient balancing in the context of evolution and cancer metabolism

While philosophers of science have marginally discussed concepts such as ‘nutrient’, ‘naturalness’, ‘food’, or the ‘molecularization’ of nutrition, they have yet to seriously engage with the nutrition sciences. In this paper, I offer one way to begin this engagement by investigating conceptual challenges facing the burgeoning field of nutritional ecology and the question of how organisms construct a ‘balanced’ diet. To provide clarity, I propose the distinction between nutrient balance as a property of foods or dietary patterns and nutrient balancing as an evolved capacity to regulate nutrient intake. This distinction raises conceptual and empirical issues, such as what properties constitute this capacity and whether they are the same in all organisms. Additionally, while scientists use the term ‘balancing’, its intension and extension need further clarification. Based on the literature, the properties of external nutrient detection, internal sensing of nutrient levels, and organismal regulation could provide a basic recipe for nutrient balancing. Next, using an evolutionary lens, I examine nutrient acquisition in some prokaryotes, slime molds, simple multicellular eukaryotes, and in the quirks of multicellular metabolism to raise questions about the origins and universality of balancing. Finally, I build on this explication of balance and balancing by considering how obesity and cancer might respectively elucidate problems of organismal nutrient imbalances versus disrupted cellular nutrient balancing.

Improving the properties of mortars by using recycled paper ash flakes

Abstract This study addresses the need to improve life on earth by finding a way to reintroduce ubiquitous waste back into the system. On a hand, there is the amount of cellulosic waste that can no longer be reintroduced into the paper recycling process. On the other hand, the amount of cement used globally, is growing alarmingly. My study seeks the balance of a mix of these two materials, which would generate desirable effects both from an engineering and ecological point of view. Paper ash, is a material made of particles of various sizes and can play various roles in the composition of mortars. The efficacy of particles up to 0.025 mm in size (powder ash) as a cement substitute and the efficiency of particles in size between 0.025 and 8 mm (flakes) as a pozzolanic additive are demonstrated. The results of the mechanical tests to which the samples were subjected show the possibility of reducing the amount of cement used in standard recipes by adding ash from recycled paper, without compromising the physical and mechanical properties of the mortars. The cement economy can rise up to 20 percent while the mechanical strength increases by 5-10 percent compared to the basic recipe.

Biopotential of collagen-containing hydrolysates obtained from fish raw materials for protein sports nutrition

Low-molecular peptides of collagen origin are of crucial importance for the body metabolism. This work aims to substantiate the use of the hydrolysates of collagen-containing fish raw materials (scale) for protein sports nutrition. Sublimated low-molecular weight peptide water-soluble and dried water-insoluble protein-mineral supplements from the sardine scale were obtained by enzymatic thermal hydrolysis. The biopotential of scale and auxiliary food additives (apple pomace, flaxseed cake, pine nuts) was investigated using standard methods. The protein content and amino acid composition of the peptide supplement and the mineral composition of the protein-mineral supplement were analysed; their high biopotential according to the above criteria was shown. The peptide supplement contains all essential amino acids having a biological value of 59.9%. The protein-mineral supplement contains no tryptophan but a high amount of calcium (22.2 g/100 g) and phosphorus (12.0 g/100 g). The high content of functional food ingredients (protein, pectin, cellulose, polyphenols, minerals, vitamin C) in auxiliary vegetable raw materials was shown. The shape of a sports nutrition product (chocolate glazed protein bar) was substantiated. The basic recipe of a 60 g protein bar having the required protein content, a given structure and high consumer properties was established. Having a protein content of 23.5%, the bar provides a 24.1% calorific value, which corresponds to the "protein-rich food" for sports nutrition according to GOST 34006-2016. The biological protein value in the bar increased relative to the peptide supplement by 12% and amounted to 71.38%. The developed protein sports nutrition bar is dietary balanced by the content of amino acids (isoleucine, leucine, valine, methionine and cystine, phenylalanine and tyrosine, tryptophan, lysine, threonine, alanine, arginine, histidine, glycine, carnosine, taurine, ornithine, citrulline), fibre, polyphenols, calcium and phosphorus and is recommended for athletes and people having an active lifestyle.

ОБҐРУНТУВАННЯ ПОШУКУ СКЛАДУ ТА ТЕХНОЛОГІЇ ВИРОБНИЦТВА ТЕПЛОІЗОЛЯЦІЙНОГО МАТЕРІАЛУ ПІДВИЩЕНОЇ МІЦНОСТІ

Abstract. The growth of requirements for the quality and performance of materials used for the construction of ship premises indicates the need to create new types of heat-insulating and structural and finishing products that can provide the stability of operational properties in a wide temperature range, high aesthetics and environmental safety. One of the means of providing these requirements is the use of non-flammable and non-toxic heat-insulating materials of increased strength during a fire. The processes of interaction between the components, the structure and phase composition of the obtained materials studied using complex X-ray phase, IR spectroscopic, and electron-optical methods of analysis. The main estimated quality indicators of the manufactured samples were taken: material density, thermal conductivity, ultimate strength in static bending, water absorption, also flammability and fire resistance, which determined in accordance with the current state standard and international ISO standards. The determination of the basic recipe composition of the raw mixture and the influence of technological parameters on the strength characteristics of the composite material was carried out using the method of mathematical planning of the experiment. The results obtained made it possible to fairly accurately outline the boundaries of variation of the composition of the vermiculite-silicate presscomposition and the main technological parameters. The results of the studies carried out correlate with the indicators of the physical, mechanical and technical properties of the varieties of the modified material, which makes it possible to purposefully search for the optimal composition and technological modes of manufacturing heat-insulating material for shipbuilding purposes. Using the methods of X-ray structural and electron-optical analysis, infrared spectroscopy, it has been established that as a result of heat treatment of the vermiculate-silicate presscomposition, complex physicochemical processes occur. It was found that in the system vermiculate–liquid glass –hardener, the chemical interaction of Al2O3 of vermiculate with liquid glass occurs with the formation of aluminosilicates. Additional crystallization at the vermiculite-water glass interface causes the formation of an intermediate layer of products, which prevents the occurrence of tension. The main regularities of directed synthesis in the system vermiculate–binder–hardener of neoplasms characterized by high strength and thermal stability in a wide temperature range have been studied. The optimal ratios of the main recipe components (vermiculate–binder–hardener), also a certain influence of water repellents, modifiers and reinforcing components on the processes of interaction between components, phase composition and structure of the composite have been determined.

Study on the potential of chia gel usage as a natural fat substitute in cake formulation

AbstractIn the current study, cakes were prepared with the addition of different levels of chia gel obtained by soaking 1 part of chia seeds in 9 parts of water by weight. Mix was allowed to stand for 30 min for gel formation and seeds were left in the gel and later incorporated into the batter. The addition of chia gel to cake batter to partially substitute the fat from the basic recipe (control) resulted both in improved quality characteristics at all levels of substitution and reduction of caloric value, at the expense of energy from fat, especially at higher reduction levels (40 and 60%). The fat replacement at 40 and 60% had a caloric value decrease by 48 kcal per 100 g compared to the control and respectively the energy at the expense of the fat was 37.9 and 25.7% (reduction by 71.3 and 48.3%). Sensory evaluation demonstrated good acceptability for all the products with slight prevail for the samples with 40% followed closer by those with 20% fat replacement. Hence, chia gel proved to be a good alternative for fat substitution in baking goods recipes while preserving the quality and sensory parameters aiming to produce healthier foods.

Antioxidant and Anti-Inflammatory Potential and Consumer Acceptance of Wafers Enriched with Freeze-Dried Raspberry Pomace

In this study, the effect of the addition of freeze-dried raspberry pomace on the content of phenolic compounds and the antioxidant and anti-inflammatory activity of wafers was investigated. Particular attention was paid to the biological activity of the potentially bioavailable fraction of polyphenols extracted via gastro-intestinal digestion. In the basic recipe for the waffle dough, flour was replaced with freeze-dried raspberry pomace in the amount of 10%, 20%, 30%, 50%, and 75%. The content of total phenolic compounds, phenolic acids, flavonoids, and anthocyanins in ethanol and buffer extracts and after in vitro digestion increased with the increase in the addition of pomace. A similar relationship was noted for antioxidant properties: ability to neutralize ABTS—2,2′-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) and DPPH—1,1-diphenyl-2-picrylhydrazyl radicals, iron II chelating ability, and reduction power. The extracts obtained after the simulated digestion showed the highest activities, which confirms that the polyphenols are a potentially bioavailable fraction. Extracts from the fortified wafers effectively inhibited the activity of enzymes involved in the generation of free radicals and induction of inflammation, i.e., xanthine oxidase (XO), lipoxygenase (LOX), and cyclooxygenase 2 (COX-2). The lowest IC50 values were determined for extracts after in vitro digestion. The sensory evaluation of the prepared wafers showed that the wafers fortified with 20% pomace achieved optimal scores. Enrichment of confectionery products with waste products from the fruit and vegetable industry can be a good way to increase the proportion of biologically active polyphenols in the diet and brings benefits to the environment.

Development of white and red low-calorie functional purpose sauces using vegetable powders

The purpose of the research is development of functional cold sauces using milk whey with the addition of vegetable powders. The prospects for the production of functional cold sauces using milk whey and vegetable powders obtained by infrared drying have been shown. Foreign literature on the research topic has been analyzed, current trends in the production of products for functional nutrition have been highlighted. The urgency of using local raw materials of plant and an- imal origin has been proved. The authors describe the process of obtaining vegetable powders, study the effect of infrared drying on the chemical composition of the produced powders, compare different methods of cutting vegetables and methods of drying, analyze the yield of raw materials and technological characteristics of grinding dried vegetables. The assortment of sauces and their application has been considered. It has been proposed to design a new sauce that has advantages over the most popular cold sauce – mayonnaise. The basic recipe and a new one are presented, with the replacement of ingredients and addition of a functional component. Microscopic examination of sauces has been carried out, differences in structure depending on the raw materials used have been considered. Organoleptic characteristics, their compliance with regulatory documents and differences have been determined. The physicochemical indicators have been investigated. The criteria have been revealed that comply with GOST, and by which the recipe should be finalized. The amount of vitamin C has been determined, the recommended daily intake calculated, taking into account the daily requirement. Calorie content and shelf life have been calculated, and the optimal recipe determined. The main features of the sauce for functional purposes are as follows: the content of dietary fiber, imparting a functional orientation; preservation of the beneficial properties of root crops (vitamins, minerals, etc.) due to infrared drying; lower calorie content; lack of eggs (important for allergy sufferers); the possibility of widespread use in the design of culinary products.

Комбикорма для индустриального выращивания молоди трепанга Apostiсhopus japonicus (Selenka)

Application of enzymatic hydrolysis of macrophytes in the technology of feed for juvenile sea cucumber was justified. A basic recipe for compound feed based on fermented marine vegetable raw materials has been developed. Biological tests in the department for the reproduction of sea cucumber on the basis of the Pacific branch of the FSBSI VNIRO (TINRO) (Primorsky region, Popova island) confirmed the effectiveness of the use of fermented algae in the composition of feed. The average daily weight gains of sea cucumber individual increases, and the feed ratio decreases in comparison with feeds based on natural marine plants.

A recipe development process model designed to support a crop’s sensory qualities

The aim of this study is to apply a recipe development process designed to unfold how to start from a crop – especially less known landraces and varieties – and maximize its culinary utility. How can such a recipe development process be modelled? What more than the recipe itself can be obtained from the recipe development process? In this study, the objective is to create a basic recipe for grey peas that supports the crop’s sensory qualities, and test it in different food products. Using the recipe development process model, our results suggest that minced grey peas, which have authentic nutty flavours, pronounced chewing resistance and a combination of soft and hard textures, can be used to create appealing plant-based patties. When minced grey peas are fried in oil, greater taste intensity, spiciness, umami and complexity are achieved. Additional applications of minced grey peas were also identified, suggesting that the recipe development process can yield information on how to develop another food product with the same basic recipe. The recipe development process we suggest – the culinary funnel – can thus be used to explore the culinary possibilities of lesser known landraces and varieties.

Development and evaluation of black rice fryums

Fryums, a popular Indian snack item prepared using white rice (Oryza sativa) as a main ingredient, was used as a base for developing black rice fryums. In this study, the white rice was replaced by Burma black rice (Oryza sativa) to the extent of 50 per cent (variation one), 75 per cent (variation two) and 100 per cent (variation three). Sensory evaluation of the three variations was done using 9 point hedonic scale and food action rating scale (FACT). One way ANOVA and Least Significant Difference (LSD) post hoc test were used to analyse the results. Variation one and two which used a combination of white rice and black rice received low sensory scores compared to variation three. The difference in amylose and amylopectin ratio of white rice and black rice which directly influences the cooking properties of rice may be responsible for this. Variation three was found to be closest to the basic recipe in terms of sensory properties. The sun dried hundred per cent Black rice fryums provide 290.5 kcals of energy, 72.25 g of carbohydrates and 8.71 g of protein per 100 g. The evaluation by Food Action Rating Scale, revealed that it was overall acceptable. There are hardly any studies on black rice fryums. This study is an attempt to extend the benefits of the black rice, which is known to have many functional properties, to the non consumers of black rice and to add variety to the diets of black rice consumers.

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

Influence of Cooking and Ingredients on the Antioxidant Activity, Phenolic Content and Volatile Profile of Different Variants of the Mediterranean Typical Tomato Sofrito.

In this study, six different sofrito formulations were compared with the raw recipe for total phenolic content (TPC), antioxidant activity tested by 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods. The volatile profile was also obtained by the headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC–MS) procedure. The cooking process and the addition of herbs, and garlic improved the final content of antioxidant compounds compared to the basic recipe and the raw ingredients. The total volatile content was higher in the samples that contained rosemary and thymus. Some of the volatiles had proven antioxidant properties and for that reason the sofrito with rosemary with the higher volatile content was also the one with the higher antioxidant capacity and TPC. In conclusion, as well as the processing technique, the addition of selected typical Mediterranean herbs apart from given flavour can contribute to improving the nutritional antioxidant profile of dishes and be used as a natural method to increase the shelf-life of preparation.

РАСШИРЕНИЕ АССОРТИМЕНТА РЫБНЫХ ПАШТЕТОВ ПУТЕМ РАЦИОНАЛЬНОГО ИСПОЛЬЗОВАНИЯ ВТОРИЧНОГО СЫРЬЯ ДАЛЬНЕВОСТОЧНЫХ РЫБ

Expanding the range of finished products by introducing into the process of underused fish species and secondary raw materials formed during their cutting is now a priority objective of production activity of fish processing enterprises, which ensures their economic stability. The multivariance of the directions of range expanding determines the purpose of the paper: studying feasibility of expanding the range of baked fish pastes of saffron cod and rudd by introducing caviar and milt of these fish into the recipe of the finished product. Experimental studies have been performed showing the effect of caviar and milt on the organoleptic properties and biological value of baked fish pastes. The results of experimental studies have proved the significant effect of the type of fish raw material on the quality of the finished product. It has been established experimentally that the developed recipe for baked fish pastes with saffron cod caviar and milt (chopped muscle tissue - 60%, oil - 20%, water - 15%, gonads - 5%) provides developing high organoleptic properties, as well as increasing biological value compared with the basic recipe without milt and caviar. It has been shown that as a result of introducing rudd caviar and milt into the recipes of pies the organoleptic properties of the finished product decrease to the level unacceptable for the consumer, but the biological value of the finished product from this fish increases compared to the baseline. The comparative coefficient of innovation indicates the feasibility of the developed technology since the following effects have been noted: expansion of the range of finished products; increase in the volume of raw materials intended for food purposes; increase in the rate of innovation from 35.5 (basic recipe) to 41.9 (saffron cod paste with milt) and 45.3 (saffron cod paste with caviar).

Development of fish soups technology with using food supplements from fish remaining feedstock

This article describes the technology for the whiting cream puree production using food supplement from fish remaining feedstock. The sociological survey results and analysis of consumer preferences of Murmansk population regarding enriched food are presented, the degree of public awareness of the food effect quality to the general health state, interest in a balanced diet to maintain health is studied, and the population attitude to the enrichment of traditional products with natural nutrients such as like calcium and phosphorus. A basic recipe for puree soup has been developed and has been optimized by computer simulation. To search for a near-optimal mineral composition and consistency of soup, has been used the planning and experiment method with processing non-linear regression of the results by the Datafit 9.0 computer program. The chemical composition experimental results of the puree soup and its caloric content are presented, and the content of calcium and phosphorus in one portion is determined with analysis of the results. It is ascertained that the course belongs to high-protein, medium-calorie and is a source of calcium and phosphorus. Optimal for the absorption and assimilation of the ratio of phosphorus to calcium in the diet according to various sources ranges from 1: 1 to 1: 1.5. The ratio of phosphorus to calcium in haddock bones flour is 1: 1.3, in the prepared soup-puree 1: 1, and, therefore, can be considered optimal. The prepared course has excellent organoleptic characteristics, high nutritional value and can be used as an additional source of calcium and phosphorus.