Optimization of formulation composition of the low–calorie emulsion fat systems

Abstract

The main objective to improve the structure of the nutrition of the population is expanding the range of products

Optimization of formulation composition of the crispbread with improved consumer properties

“…The bulk mass (BM, kg/m 3 ), swelling degree (SD, cm 3 /g), organoleptic evaluation (OE, points) and complex quality index (CQI) are chosen as criteria for optimizing the formulation of cereal loaves. CQI is an indicator that takes into account the cumulative influence of bulk mass, organoleptic evaluation, swelling degree and weight coefficient (WC) of the indicated unit indicators [22,23]. Independent varied factors in the experiment are the mass fraction of table salt (С ts , %) and the mass fraction of the powder of milk thistle (C t , %).…”

Simulation of formulation composition of the enriched spelt cereal products

“…where BМs, SDs, ОEsbulk mass, swelling degree, organoleptic evaluation of crispbread, respectively, converted into scaled values; М1 , М2 , М3the weight coefficients of unit indicators-bulk mass, swelling degree and organoleptic evaluation of the products, respectively. In this case (Tkachenko et al 2016;Tkachenko et al 2017…”

“…To optimize the formulation of crispbread, a complex quality index (CQI) is used. It is defined as a function of evaluation of single quality indicesbulk mass, swelling degree and organoleptic evaluation (Table 2), converted into a scaled value, taking into account the weight coefficients of individual indicators (Mi) (Tkachenko et al 2016;Tkachenko et al 2017):…”

“…Food Science and Applied Biotechnology, 2019, 2(2), 110-120 To convert single indicators into the range (1...10), the initial data given in Table 1, are scaled by expression (11) (Tkachenko et al 2016;Tkachenko et al 2017):…”

Modeling of probiotic gel shampoo recipes with vegetable extracts and marketing analysis of their market promotion

“…-linear programming problem in which the objective function is the requirements of the maximum value of the organoleptic evaluation; -maximum output of any one component; -need to maintain a component of at least the planned value or some additive criterion is a complex indicator that takes into account the combined effect of several criteria with different weighting factors [8,9]. In the work, the objective function established the value of antioxidant activity (AA, act.…”