DEVELOPMENT OF THE CHEESE PRODUCT COMPONENT COMPOSITION WITH VEGETABLE FILLER ENRICHED WITH SELENIUM
Abstract
The most complete provision of the human body with physiologically useful nutrients in the required quantities can be achieved due to the diversity of the chemical composition of the group of functional products, which determines the actualization of its creation. Approaches, based on experimental-statistical and linear programming methods, are mainly used to design recipes for multicomponent food systems. One of the most common programs for calculating recipes is MS Excel. The aim of the study is to design with the help of MS Excel software a complex multi-component cheese product with vegetable filling, enriched with selenium, which will increase the content of essential fatty acids to a level comparable to human daily needs, reduce cholesterol to WHO recommended consumption, increase in carotenoids, vitamin C, dietary fiber and selenium. Results. A recipe for a multicomponent cheese product enriched with selenium has been developed. An optimized complex cheese product with a vegetable filler based on a multicomponent cheese product enriched with selenium has been designed. The article presents the method of designing new functional food products, the chemical composition of developments, determines the nutritional and energy values of cheese product enriched with selenium, and optimized cheese product with vegetable filler based on it. It was found that the consumption of 100 g of cheese product with vegetable filler is able to meet the daily need for nutrients by 13.4 %, while the multi-component cheese product – by 9.6 %. Conclusions. Development of food products of optimal composition by mathematical modeling allows to reduce financial and time costs for food development, respond to changes in human needs in a man-made society and significantly expand the range of functional, dietary products, aimed at feeding certain groups. Expanding the capabilities of optimization software allows reaching a qualitatively new level in the development of new types of food products with a given chemical composition, consumer and technological characteristics. Thus, the implementation of this task allowed to increase the share of vegetable fat as a source of polyunsaturated fatty acids in the cheese product, antioxidants, some vitamins and cheaper raw materials, by adding selenium-protein dietary supplement and pumpkin puree.
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