Mathematical design of blangange recipes for horeca sphere and determination of their quality indicators
| Autor: | Nadya Dzyuba, Elena Bunyak, Liubov Telezhenko, Mariia Oliinyk |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
HF5001-6182 Ms excel Computer design Human organism Nutritional composition media_common.quotation_subject Recipe nutrition of people suffering from hypolactasia 04 agricultural and veterinary sciences 040401 food science mathematical modeling of recipe 03 medical and health sciences 030104 developmental biology 0404 agricultural biotechnology T1-995 Business Quality (business) Food science sweet dishes Technology (General) Mathematics media_common |
| Zdroj: | Technology Audit and Production Reserves, Vol 6, Iss 3(56), Pp 6-12 (2020) |
| ISSN: | 2706-5448 2664-9969 |
| Popis: | 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 100g 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 69.77g/portion, in a portion of «Protein Breeze» – 78.55g/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 5days 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 29.5points, and «Protein Breeze» was 31.7points out of 35possible. Developed desserts can be recommended for use by people with hypolactasia, children, in the dietary nutrition. |
| Databáze: | OpenAIRE |
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