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:	Viktor GOOTS, Nataliia YUSHCHENKO, Ulyana KUZMYK
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2018
Materias:	: nutritious system condition comprehensive evaluation of quality mathematic model differential equation sour-milk pasta spices Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/9f9bcd772dec4e8d838d36d53d5b82f6
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spelling	oai:doaj.org-article:9f9bcd772dec4e8d838d36d53d5b82f62021-12-02T19:35:52ZDEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY2068-66092559-6381https://doaj.org/article/9f9bcd772dec4e8d838d36d53d5b82f62018-06-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/583/552https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381Comprehensive 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. Viktor GOOTSNataliia YUSHCHENKOUlyana KUZMYKStefan cel Mare University of Suceavaarticle: nutritious system conditioncomprehensive evaluation of qualitymathematic modeldifferential equationsour-milk pastaspicesFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 17, Iss 2, Pp 224-232 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	: nutritious system condition comprehensive evaluation of quality mathematic model differential equation sour-milk pasta spices Food processing and manufacture TP368-456
spellingShingle	: nutritious system condition comprehensive evaluation of quality mathematic model differential equation sour-milk pasta spices Food processing and manufacture TP368-456 Viktor GOOTS Nataliia YUSHCHENKO Ulyana KUZMYK DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY
description	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.
format	article
author	Viktor GOOTS Nataliia YUSHCHENKO Ulyana KUZMYK
author_facet	Viktor GOOTS Nataliia YUSHCHENKO Ulyana KUZMYK
author_sort	Viktor GOOTS
title	DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY
title_short	DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY
title_full	DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY
title_fullStr	DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY
title_full_unstemmed	DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY
title_sort	development of mathematic model of spiced sour-milk pastas quality
publisher	Stefan cel Mare University of Suceava
publishDate	2018
url	https://doaj.org/article/9f9bcd772dec4e8d838d36d53d5b82f6
work_keys_str_mv	AT viktorgoots developmentofmathematicmodelofspicedsourmilkpastasquality AT nataliiayushchenko developmentofmathematicmodelofspicedsourmilkpastasquality AT ulyanakuzmyk developmentofmathematicmodelofspicedsourmilkpastasquality
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DEVELOPMENT OF MATHEMATIC MODEL OF SPICED SOUR-MILK PASTAS QUALITY

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