OPTIMIZATION OF THE RECIPE FOR AN ENRICHED BISCUIT SEMI-FINISHED PRODUCT

Abstract

The current trend in food production is the design of food recipes with a given chemical composition and given consumer properties. The results of applying the methods of mathematical modeling of the formulation of an enriched biscuit semi-finished product with a reduced energy value using flax seed flour and carrot powder are presented. The choice of flax seed flour as one of the ingredients of the projected recipe is due to the presence of dietary fiber, vitamins, minerals, polyunsaturated fatty acids, which belong to the group of functional food ingredients. Polyunsaturated fatty acids affect cardiovascular activity, participate in the formation of phospholipids of cell membranes, are part of all cell membranes and membranes, and are necessary for the proper growth and functioning of the human body. The beneficial properties of carrots include the presence of dietary fiber, rich in vitamin and mineral composition. The development of an optimized recipe for a biscuit semi-finished product enriched with functional food ingredients of flaxseed flour and carrot powder was carried out using the linear programming method.