DEVELOPMENT OF RECIPE COTTAGE CHEESE MAFFIN «SNOWBALL»
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 2, Issue
Abstract
The methods of mathematical modeling were used to develop a formula for cheese moth "Snowball" containing a hydrolyzate of collagen, sesame seeds, sugar-sand, butter, walnuts, raisins, wheat flour, and salt. In the modeling of the formulation, much attention was paid to the chemical composition of the raw material, its influence on the processes occurring in the human body. The optimization of the prescription composition was carried out using mathematical planning in MS Excel using the «Finding Solution» add-on. As the main criterion for modeling the formulation was the maximum protein content. The introduction of collagen hydrolyzate into the composition of the formulation allowed enrich the finished product with oxysilin and oxyproline. Study of the composition of micronutrients showed that one mafine completely satisfies human needs in vitamins A and B6 and 94,4% phosphorus. It was determined that the ratio of protein to carbohydrates is 2:1. The ratio of the main mineral substances for their highest degree of digestibility corresponds to the requirements for healthy eating and is: Sa:Mg:P = 2.9:1:3.4. The ratio of unsaturated fatty acids to monounsaturated fatty acids to unsaturated fatty acids is 2:1:1. The study of the content of amino acids showed the presence of all essential amino acids, the limiting amino acid is methionine. The study of microbiota mafina «Snowball» showed the absence of pathogenic and conditionally pathogenic microflora. The overall score of «Snowball» is 33,8 points per touchscreen. Competitiveness calculations have shown that the mafin obtained from the developed formulation will be competitive in the consumer market of Ukraine.
Authors and Affiliations
Н. А. Дзюба
Keywords
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- EP ID EP457097
- DOI 10.5281/zenodo.2396032
- Views 93
- Downloads 0
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