DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY
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 ob...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2018
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/9f9bcd772dec4e8d838d36d53d5b82f6 |
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| Sumario: | 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 of 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.
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