Development of mathematic model of spiced sour-milk pastas quality

Ескіз

Дата

2018

ORCID

DOI

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Назва журналу

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Назва тому

Видавець

Анотація

Comprehensive assessment effectiveness and food products quality forecast was substantiated using organoleptic estimation, profiles construction and usage of differential equations. The pastas with spices based on soft diet cottage cheese produced of variable recipes quality was selected as an object of the study.In the pastas composition such spices as allspice, black pepper, ginger, cinnamon, anise, cloves, cardamom, fenugreek and nutmeg were used in amount of 0.27... 1.1%. Profiles of square area quality and differential equation for solving and analyzing by a computer program with usage of «Maple» pack were developed based on mathematical model in order to assess the quality o f these dairy products. The analytical research results on product quality were obtained from organoleptic parameters and content of biologically active substances (tannin, catechin, and rutin) with usage of symbolic computer mathematics and graphic images methods.

Опис

Ключові слова

nutritious system condition, поживний стан системи, comprehensive evaluation of quality, комплексна оцінка якості, mathematic model, математична модель, кафедра технології молока і молочних продуктів, кафедра технології ресторанної і аюрведичної продукції, кафедра екології та екоменеджменту

Бібліографічний опис

Goots, V. Development of mathematic model of spiced sour-milk pastas quality / V. Goots, N. Yushchenko, U. Kuzmyk // Food and Environment Safety. – 2018. – № 2. – Р. 224-232.

Колекції

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