Food Quality Indicators Research Articles

A High-Performance Liquid Chromatography with Electrochemical Detection Method Developed for the Sensitive Determination of Ascorbic Acid: Validation, Application, and Comparison with Titration, Spectrophotometric, and High-Performance Liquid Chromatography with Diode-Array Detection Methods.

L-ascorbic acid (vitamin C, VC), an essential nutrient obtained from the diet to maintain various vital signs for the human body, is a crucial indicator of food quality and nutritional value. Herein, high-performance liquid chromatography with electrochemical detection (HPLC-ECD) was developed and validated with the advantages of higher sensitivity, simpler operation processes, and more rapid detection in measuring VC levels in honey samples when compared with the common methods (titration, spectrophotometric, and HPLC-DAD methods). The results of the HPLC-ECD methodological validation showed that the limit of detection (LOD) was 0.0043 µg mL-1; the relative standard deviations (RSDs) of the intra- and inter-day values were between 2.51% and 5.15%, and the regression coefficient was >0.999 in the linear range of 0.1 to 20 µg mL-1. The validated HPLC-ECD method was also successfully utilized to evaluate the VC levels in different varieties of honey samples with various storage durations as well as in fruit and biological samples. This study provided a perspective for the further accurate determination of VC content in food and biological samples.

Dietary Diversity Score (DDS) as a tool for diet management in patients with type 2 diabetes

Dietary diversity Score (DDS) is known as an indicator of food quality. This was a quasi-experimental study that determined the adequacy and means of energy consumption, carbohydrates, proteins, lipids, and saturated fats using five 24-hour recalls. Body weight, waist circumference (WC), and pre- and post-intervention HBA1c were measured, and DDS was calculated. A Food Plan Group (FPG) that had an individualized plan and a Dietary Diversity Group (DDG) that used the Dietary Diversity sheet to count food groups consumed per day were formed. Energy inadequacy was 30% in the FPG and 54% in the DDG (p=0.16). Carbohydrates inadequacy due to excess was 46.2% in the FPG and 50.0% in the DDG (p=0.14); protein was inadequate due to deficiency (92.3%) in 92% in the FPG and 69.2% in the DDG; there was low saturated fat consumption (p=0.06). Mean DDS in the FPG went from 5.0 to 6.0 (p=0.06) and in the DDG from 4.4 to 5.6 (p=0.01). Mean weight loss was −1.01 kg in the FPG and 0.33 in the DDG (p=0.05). WC decreased from 98.8 ± 11.0 cm to 96.5 ± 11.5 cm (p=0.01) in the FPG and from 99.1 ± 5.7 to 98.03 ± 4.7 (p=0.26) in the DDG. The Food Plan was more efficient; however, the efficacy of food group counting cannot be ruled out in the long term since it is easier than counting calories or portions.

A dynamic shelf-life prediction method considering actual uncertainty: Application to fresh fruits in long-term cold storage

Shelf-life is an important tool for visually conveying remaining food quality. However, the traditional printed shelf-life is a fixed value based on a stable environment, whereas food supplies undergo long-term dynamic conditions. Moreover, the accumulating effects of real-world uncertainty will lead to stochastic changes in remaining shelf-life in a probabilistic manner. Therefore, we proposed a novel dynamic shelf-life prediction method integrating the kinetic reaction and stochastic process. First, to predict practical changes in food quality indices (FQIs), we established the stochastic kinetic model, which combines basic deterministic modeling with zero-order reaction and the Arrhenius equation, and stochastic factor modeling with the Wiener process. Second, we conducted real-time probability analysis of remaining shelf-life to quantify the potential degeneration of food quality based on the established model. By using datasets monitoring firmness and Vitamin C of Kiwifruit in long-term cold storage to verify the performance of our proposed integrated model, we showed that our method was more accurate in modeling stochastic changes in FQIs than the traditional reaction model, resulting in mean absolute error, mean absolute percentage error, and root mean squared error (RMSE) less than 0.2136, 0.0162, and 0.7402, respectively. Furthermore, the shelf-life probability analysis was efficient, with relative RMSE 5.26% and computing time 0.047 s. This valuable food quality information can be provided to managers or customers to reduce food loss and waste.

Sebaran Bakteri Coliform Sebagai Indikator Pencemaran Biologis Di Beberapa Sumber AirKecamatan Hu’u, Kabupaten Dompu

Coliform bacteria are a group of bacteria that originate from human and animal feces in large numbers, so they are often used as indicators of food and water quality. This study aims to determine the condition of the aquatic environment based on biological indicators such as the abundance of coliform bacteria in river water and wells in Hu'u sub-district, Dompu district. Data on coliform bacteria and water quality were sourced from PT STM based on the survey results of PT Intertek and PT Sucofindo in several rivers and wells in 2021. The results of data analysis show that most rivers have coliform bacteria density values exceeding the quality standards set by the Ministry of Environment and Ministry of Health. This is probably because many residents and cattle still dispose of their feces in the river.

Fluorescence turn-on mode of Eu3+ complex nanocomposite to detect histamine for seafood freshness

Biogenic amines (BAs), which naturally occur as chemicals in seafood, are indicators of food freshness and quality. High concentrations of BAs can cause an undesirable inflammatory response. However, traditional detection methods cannot meet the needs of rapid analysis nowadays. It is essential to explore a simple and valid method to monitor the food quality. Herein, we design and prepare a nanoclay-based turn on fluorescent material with BAs response, which could be used for the real-time and visual detection of raw fish freshness. As the concentration of BAs increase, the sensor of the fluorescence signal is significantly enhanced. The sensor demonstrated wonderful response and sensitivity which showed a detection limit of 0.935 mg/L for typical BAs histamine within a linear range of 2–14 mg/L in an aqueous solution. More importantly, we developed a responsive BAs device by doping the sensor into polyvinyl alcohol (PVA), which is well applied as a rapid-responsive fluorescent marker for visual monitoring the freshness of raw fish.

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling.

Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale. Reducing harvest and postharvest food waste, waste during food processing, as well as food waste at the consumer level, have been key objectives of improving and maintaining sustainability. These issues can range from damage during processing, handling, and transport, to the use of inappropriate or outdated systems, and storage and packaging-related issues. Microbial growth and (cross)contamination during harvest, processing, and packaging, which causes spoilage and safety issues in both fresh and packaged foods, is an overarching issue contributing to food waste. Microbial causes of food spoilage are typically bacterial or fungal in nature and can impact fresh, processed, and packaged foods. Moreover, spoilage can be influenced by the intrinsic factors of the food (water activity, pH), initial load of the microorganism and its interaction with the surrounding microflora, and external factors such as temperature abuse and food acidity, among others. Considering this multifaceted nature of the food system and the factors driving microbial spoilage, there is an immediate need for the use of novel approaches to predict and potentially prevent the occurrence of such spoilage to minimize food waste at the harvest, post-harvest, processing, and consumer levels. Quantitative microbial spoilage risk assessment (QMSRA) is a predictive framework that analyzes information on microbial behavior under the various conditions encountered within the food ecosystem, while employing a probabilistic approach to account for uncertainty and variability. Widespread adoption of the QMSRA approach could help in predicting and preventing the occurrence of spoilage along the food chain. Alternatively, the use of advanced packaging technologies would serve as a direct prevention strategy, potentially minimizing (cross)contamination and assuring the safe handling of foods, in order to reduce food waste at the post-harvest and retail stages. Finally, increasing transparency and consumer knowledge regarding food date labels, which typically are indicators of food quality rather than food safety, could also contribute to reduced food waste at the consumer level. The objective of this review is to highlight the impact of microbial spoilage and (cross)contamination events on food loss and waste. The review also discusses some novel methods to mitigate food spoilage and food loss and waste, and ensure the quality and safety of our food supply.

Effect of pH, temperature, and salt concentration on the growth of Bacillus subtilis T9-05 isolated from fish sauce

Biogenic amines (BAs) are organic compounds found in fermented food products, such as sausage, fermented vegetables, wine, and fish sauce. Due to their potential to be harmful to human health and as markers of food quality, BAs content in food can be used as an indicator of food quality and food safety. Some bacteria have the ability to produce or degrade the BAs during fermentation. Environmental conditions can influence the growth of bacteria that produce biogenic amines. The aim of this study was to investigate the growth of Bacillus subtilis T9-05 isolated from fish sauce. Bacillus subtilis T9-05 was grown in tryptic soy broth with the treatment of pH (5, 6, 7, 8, and 9) and salt concentration (0, 1, 3, 6, 9, and 12% (w/v)) and the growing colonies were counted by the total plate count (TPC) method. Bacterial growth was also observed using different temperatures (25°C, 30°C, 35°C, 40°C, and 45°C). Differences in pH conditions and salt concentration significantly affected the growth of Bacillus subtilis T9-05. The highest growth of Bacillus subtilis T9-05 was achieved at pH 7-8 and a salt concentration of 0-1%. Bacillus subtilis T9-05 is classified as halotolerant bacteria. Bacillus subtilis T9-05 could be categorized as mesophilic bacteria based on its optimal growth rate of 35°C.

Mesoporous silica stabilized Cu-Fe bimetallic nanozymes for total antioxidant capacity assay of fruit foods.

Total antioxidant capacity (TAC) is currently considered as a vital indicator of food quality in antioxidant ability and attracts much attention for human healthcare. It is thus of great significance to realize the accurate and rapid detection of TAC in foods. Herein, we have constructed a preferable hybrid nanozyme based on the mesoporous silica-stabilized CuO composited Fe3O4 nanoparticles (Fe3O4@MSNs@CuO, FMC NPs), which possess the enhanced peroxidase (POD)-like activity via cascade response for specific and sensitive determination of TAC in fruit foods. The results showed the hybrid nanozyme displayed a remarkable POD-like activity, excellent selectivity and sensitivity, and the limit of detection (LOD) of the colorimetric sensor was 6.13mM with the concentration range from 10 to 45mM. Therefore, the fabricated hybrid nanozyme can be regarded as an effective biosensor for the evaluation of antioxidant quality in fruit foods in future. KEY POINTS: • The stabilized bimetallic nanozyme was constructed for TAC analysis in fruits. • The hybrid nanozyme possessed the enhanced POD-like activity by cascading effects. • The nanozyme was an effective biosensor for antioxidant quality evaluation in fruits.

Flavocytochrome b2-Mediated Electroactive Nanoparticles for Developing Amperometric L-Lactate Biosensors.

L-Lactate is an indicator of food quality, so its monitoring is essential. Enzymes of L-Lactate metabolism are promising tools for this aim. We describe here some highly sensitive biosensors for L-Lactate determination which were developed using flavocytochrome b2 (Fcb2) as a bio-recognition element, and electroactive nanoparticles (NPs) for enzyme immobilization. The enzyme was isolated from cells of the thermotolerant yeast Ogataea polymorpha. The possibility of direct electron transfer from the reduced form of Fcb2 to graphite electrodes has been confirmed, and the amplification of the electrochemical communication between the immobilized Fcb2 and the electrode surface was demonstrated to be achieved using redox nanomediators, both bound and freely diffusing. The fabricated biosensors exhibited high sensitivity (up to 1436 A·M-1·m-2), fast responses, and low limits of detection. One of the most effective biosensors, which contained co-immobilized Fcb2 and the hexacyanoferrate of gold, having a sensitivity of 253 A·M-1·m-2 without freely diffusing redox mediators, was used for L-Lactate analysis in samples of yogurts. A high correlation was observed between the values of analyte content determined using the biosensor and referenced enzymatic-chemical photometric methods. The developed biosensors based on Fcb2-mediated electroactive nanoparticles can be promising for applications in laboratories of food control.

Formation of the phytopathogenic mycobiome of seeds of sunflower hybrids in the conditions of the Сentral Forest-Steppe of Ukraine

A high level of contamination of the seeds of sunflower plants with phytopathogenic micromycetes can lead to a significant decrease in the yield of this valuable crop, a decrease in the oiliness of the seeds, a deterioration of its sowing qualities, and an increase in the quantitative and qualitative losses of the crop during storage. As a result of the vital activity of microorganisms on plant seeds, both the sowing qualities of the seeds (germination energy, germination, viability and productivity) and food quality indicators are significantly reduced (the fatty acid composition changes, oiliness decreases and the acid number of the oil increases). Therefore, the goal of our work was to determine the number and spectrum of phytopathogenic micromycetes in the mycobiome of sunflower seeds in the conditions of the Central Forest-Steppe of Ukraine. According to the research results, it was found that the biological properties of Dushko and Oliver hybrids, in the conditions of traditional and organic cultivation technologies, can both suppress and stimulate the number of micromycetes in the seed mycobiome. The formation of the number of phytopathogenic micromycetes in the mycobiome of the seeds of Dushko and Oliver hybrids under the organic technology of growing sunflower plants was at the level of traditional technology and ranged from 5.0 to 5.5 thousand CFU/g in the fruit shell, and from 2.1 to 2.6 thousand CFU/g of dry seeds. The seed microbiome of the investigated sunflower hybrids is represented by micromycetes with phytopathogenic properties (A. alternata and F. oxysporum) and species capable of causing seed mold (Penicillium, Aspergillus), the frequency of which varies from 5 to 65%. Phytopathogenic fungi inhabiting the seeds of sunflower plants are a powerful factor in the biological pollution of agroecosystems and are capable of significantly reducing seed quality and nutritional quality indicators of seed production of sunflower plants.

Long-Term Variations of Biogenic Elements and Nutritional Status in Daya Bay, Northern South China Sea

This study explored the variations in the characteristics of the trophic structure of Daya Bay island waters over the last four decades based on the survey findings and research data on biogenic elements (dissolved inorganic nitrogen (DIN), NO2−, NO3−, NH4+, PO43−, and SiO32−) in Daya Bay during 1985–2021. At this time, the DIN concentration increased from 21.14 µg·L−1 to 558.42 µg·L−1 (26.41-fold increase), whereas the SiO32− concentration increased by only 3.6-fold. The PO43− concentrations attained a peak in 2004 and experienced a steady decline over the rest of the survey period. The fractions of NH4+, NO3−, and NO2− in DIN changed from 0.45, 0.40, and 0.15 in 1986 to 0.26, 0.74, and 0.003 in 2021, respectively. Overall, the mean values of NH4+, NO3−, and NO2− accounted for 45.2%, 42.5%, and 12.3%, respectively. The N/P(DIN/PO43−) ratio in Daya Bay increased from 28.08 in the 1980s to 51.63 in the 2010s. Meanwhile, the nutrient limitation conditions showed a gradual shift from N-limited to P-limited conditions. According to the nutrient quality index (NQI) analysis, the trophic state level of Daya Bay waters fell into the oligotrophic category 30 years ago (1985–2002, NQI < 2), whereas it increased from the mesotrophic level in 2005 (NQI = 2.03) to the eutrophic level in 2019 (NQI = 3.33) over the last 20 years. The results based on the eutrophication index (EI) of Daya Bay waters were generally consistent with those based on the NQI, displaying that the trophic level of Daya Bay waters indicated an increasing trend from 2005 to 2019. Moreover, the assessment data in 2021 indicated a decrease in the NQI to 0.90, thereby attaining the oligotrophic level again. This may be related to the decrease in aquacultural area in the bay over the last two years. The correlation analysis among the DIN, PO43−, and nutrient levels of Daya Bay waters indicated that the input of nitrogen and phosphorus was the primary reason for the higher nutrient levels in the water bodies; among them, municipal sewage discharge, aquaculture, and atmospheric deposition from industry are the main factors for the over importation. This indicates that the changes in the biogenic element concentrations led to variations in the trophic structure and level of Daya Bay and may be attributed to population growth and the development of the seaside industry and agriculture in the region.

Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco.

Food hygiene is important both for its impact on the health of citizens and also for the cost of the infections that it can generate. In Morocco, it has become a concern of authorities. This work, realized for the first time in the center of Morocco, is aimed at describing the microbiological quality of foodstuffs marketed in collective catering in central Morocco. This study was conducted retrospectively from January 2015 to December 2019 in Fez city, central Morocco. The samples collected by the competent authority during official control from restaurants and food outlets were analyzed. Non-conformity was chosen as an indicator of food quality according to the official Moroccan standards. The samples were presented according to several variables: year/month/season, category/subcategory, communes, and establishment. The statistical processing of the results was done by SPSS 25. The Chi2 statistical test was calculated to determine a relationship between non-conformity and the type of analyzed matrix (year, season, and food category). The test was considered statistically significant for a p value < 0.05. A total of 2223 food samples were investigated, with an annual average of 445 samples. Overall, the rate of non-compliance during 2015-2019 was 31%, reaching its maximum in 2017 (36.4%) and its minimum in 2018 (27.5%).This rate varies by food type. Juices/drinks and meat products are the most contaminated with 71.7% and 58.1%, respectively, followed by milk and derivatives with 43.2%, seasoning sauces with 28.6%, pastries and pastry creams with 21.4%, and 14.4% for ready meals. The main causes of food non-conformity were fecal contamination germs with 67% positive fecal coliforms and 15% of total coliforms followed by total germs (7%), Staphylococcus aureus (5%), yeasts and molds (3%), sulfite-reducing anaerobes (2%), and Salmonella (1%). Given the obtained results, improving the hygienic quality of foods is necessary to ensure better consumer safety.

Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring.

Biogenic amines (BAs), nitrogenous molecules usually present in different foods, can be considered an indicator of freshness and food quality since their amount increases during food spoilage. Their detection, possibly in real time via the use of smart packaging, is therefore of crucial importance to ensure food safety and to fulfill consumers' demand. To this end, colorimetric sensors are considered one of the most feasible solutions. Here, we report a user-friendly colorimetric sensing paper able to detect BAs via the naked eye. The sensing molecule is the aglycone genipin, a natural cross-linking agent extracted from gardenia fruit, able to bind BAs producing water-soluble blue pigments. The paper sensor was applied to chicken meat quality monitoring and a quantitative analysis was performed with image acquisition via a smartphone camera, achieving a limit of detection equivalent to 0.1 mM of putrescine. The suitability of the BA sensing paper was assessed by integrating the sensor into smart packaging and analyzing commercial chicken meat samples stored at different temperatures; the results of the sensor paralleled the "best before date" indicated on the label, confirming the potential applicability of the sensor as a smart label.

Food quality in pre-school and school children in Chile during the COVID-19 pandemic

the COVID-19 pandemic can affect the quality of food and nutrition of preschoolers and schoolchildren through an increase in food insecurity of families, by measures such as confinement and closure of educational establishments, which affects the daily structure, feeding schedules, and quality of food. analyze the overall food quality of preschool and school children in Chile during the COVID-19 pandemic. five hundred and fifty-one schoolchildren (22.5 % boys and 77.5 % girls) from five Chilean cities distributed in northern, central, and southern macro zones participated in a convenience sampling. The Global Food Quality Index was applied. The data were analyzed in the IBM SPSSV24 statistical program. Differences in proportions were analyzed employing crossed tables. schoolchildren from rural areas presented lower eating quality than their urban peers (p = .005). Schoolchildren who eat with the whole family had better indicators of eating quality than those who ate alone (p = .002). In nine out of 12 dietary components, evaluated females present higher compliance with dietary recommendations. further research is needed on changes in dietary intake and dietary quality of children and their families during the pandemic. This will allow us to analyze the impact of the pandemic on eating behavior and its possible consequences.

Influence of biosafety protocols adopted for the prevention of SARS‐CoV‐2 in slaughterhouses and a positive effect on the reduction of Staphylococcus aureus presence in beef cuts

AbstractStaphylococcus aureus is a food quality indicator microorganism commonly found in human mucous membranes. With the emergence of the virus related to SARS‐CoV‐2, several prevention protocols were established. Therefore, this study assessed whether the adoption of SARS‐CoV‐2 protocols influenced the presence of S. aureus in beef samples. We analyzed the S. aureus results of 3654 beef samples between April and September 2019 and 2020. Mean percentages of the population of S. aureus were different between years (2.63%—2019; 1.13%—2020), revealing that after the adoption of the SARS‐CoV‐2 protocols there was a decrease in the presence of S. aureus. Concomitantly, a significant difference was also presented in the annual means of S. aureus load counts (2.30 log of CFU/g in 2019, and 1.60 log of CFU/g in 2020), of the sets of beef samples analyzed. Therefore, we suggest that the measures used to prevent SARS‐CoV‐2 can continue to be applied even after the pandemic, especially in the stages that involve beef handling in slaughterhouses.

건조방법과 저장조건이 새싹보리의 대장균 저감과 품질 특성에 미치는 영향

Due to their high nutritional value and functional content, barley sprouts are commonly ground into powder for human use. This study investigated the effect of drying methods, viz., hot-air drying (HAD), freeze-drying (FD), and infrared drying (IRD), and storage conditions for the removal of Escherichia coli quality parameters of barley sprouts. Herein, the barley sprouts were subjected to HAD, FD, and IRD and stored at different temperatures, such as −20, 4, and 25°C, for six months. The changes in the colony count of E. coli and food quality indicators, viz., Hunter color, chlorophyll, and saponarin, were measured once a month. The HAD and FD were found to reduce E. coli from 7 log CFU/g to 4 log CFU/g, whereas IRD eliminated them (limit of detection ⟨ 1 log CFU/g). In the case of HAD, the E. coli counts and the quality of dried leaves did not change significantly (p&gt;0.05) for six months under all storage conditions. Freeze-dried leaves stored at 25 and 4°C showed a decrease in E. coli counts from 4.5 to 1.2-1.5 log CFU/g after six months (p⟨0.05), and no significant change in quality during their storage was observed (p⟩0.05). In the case of infrared-dried samples, E. coli was not detected even after six months under all storage conditions, storing at −20°C was the best condition for the chlorophyll content and Hunter color (p⟨0.05). On the other hand, the content of saponarin was constant regardless of the drying method and storage.

Microbial Assessment of Spices Available In Different Markets of Karachi, Pakistan: A Food Quality Index Assessment Approach

Spices are used in almost all types of food preparation, and their microbial contamination can lead to spoilage and pose a risk to public health

From Classical to Advanced Use of Polymers in Food and Beverage Applications.

Polymers are extensively used in food and beverage packaging to shield against contaminants and external damage due to their barrier properties, protecting the goods inside and reducing waste. However, current trends in polymers for food, water, and beverage applications are moving forward into the design and preparation of advanced polymers, which can act as active packaging, bearing active ingredients in their formulation, or controlling the head-space composition to extend the shelf-life of the goods inside. In addition, polymers can serve as sensory polymers to detect and indicate the presence of target species, including contaminants of food quality indicators, or even to remove or separate target species for later quantification. Polymers are nowadays essential materials for both food safety and the extension of food shelf-life, which are key goals of the food industry, and the irruption of smart materials is opening new opportunities for going even further in these goals. This review describes the state of the art following the last 10 years of research within the field of food and beverage polymer's applications, covering present applications, perspectives, and concerns related to waste generation and the circular economy.

A Smartphone Coupled Freshness Indicator Prepared by Rub‐coating of Hibiscus Flowers on Paper substrates for Visual Monitoring of the Spoilage of Milk

AbstractThis study developed an inexpensive and easy‐to‐use milk freshness indicator (H‐Paper) by rub‐coating hibiscus flowers onto paper. As per the best of our knowledge, this is the first example of a food quality indicator prepared by direct hand‐rubbing of a natural halochromic material onto paper substrates. Unlike the previously reported colorimetric indicators from natural sources, our indicator does not require the extraction of anthocyanins from the natural product. The H‐Paper undergoes a quantifiable color change from green to purple to pink corresponding to fresh, spoiling, and spoiled milk samples. Digital photographs of H‐Paper treated with milk samples were acquired using a smartphone, and RGB indices were analyzed using a free application. The red chromatic shift was used as a parameter to quantify color change of H‐Paper to follow the spoilage of milk. Anthocyanins present in the hibiscus flowers are responsible for this colorimetric response. This work demonstrates a proof‐of‐concept for directly rub‐coating halochromic materials onto a substrate to fabricate food freshness indicators. The H‐Paper indicator has advantages of naked‐eye analysis, consumer‐friendliness, and instrument‐free operation. This requires neither any laboratory accessories nor the expertise of a trained analyst for its preparation and operation, which is appropriate for use in resource‐limited settings.

MATHEMATICAL MODELING OF OAT BISCUITS FORMULA ENRICHED WITH PRODUCTS OF TOPINAMBUR PROCESSING

Oat biscuits are popular among the population of various age groups. They have good organoleptic properties, but at the same time, high sugar content with low protein and biologically active nutrients. The disadvantage of oat biscuits as well as wheat flour cookies, is the imbalance in micronutrient composition against the background of high energy value and sugar content. The authors substantiated the recipe for oat biscuits enriched with Jerusalem artichoke processed products – puree and syrup, taking into account the requirements of “healthy eating”. Jerusalem artichoke is a valuable source of complex carbohydrates, vitamins, minerals; it is widely used in the nutrition of patients with diabetes mellitus, for the correction of metabolic disorders, in the production of functional and specialized food products. The optimization of the recipe for oat biscuits has been carried out using the generalized desirability function. When developing new recipes for food products, organoleptic properties and quality indicators of model samples have been taken into account. The solution of the problem of mathematical programming was carried out in MathCAD v.15. Statistica v.10 was used for regression analysis. For the first time, regression equations have been obtained that describe the dependence of organoleptic indicators and swelling of oatmeal cookies with Jerusalem artichoke on the mass fraction of prescription components. The recipe for oat biscuits for specialized purposes has been determined, providing optimal quality characteristics of the finished product, consisting of (wt %): oat flakes – 55, Jerusalem artichoke (puree) – 20, Jerusalem artichoke syrup – 6, mineral water – 10, dry whey – 9. The proposed approach is effective in modeling recipes for flour confectionery products, including functional and specialized purposes, and is a methodological basis for finding new technological solutions in the food industry and public catering.