Mathematical modeling of multicomponent beverages with a balanced composition of nutrients

IOP Conference Series: Earth and Environmental Science. 2021. No. 677. Article 022104.

Varivoda A. A., Temerbaeva M. V., Uryumtseva T. I., Геращенко Л. А., Svirina A. G.

Abstract: The article assumes that formulas for multicomponent beverages based on dairy and

vegetable raw materials were developed according to the principles of food combinatorics using

methods of mathematical and computer modeling. The whey was used as a basis, plant materials

were spinach and pumpkin, and chia seeds were used as a source of unsaturated fatty acids.

Mathematical planning was used to form criterion equations for beverages characterizing the

maximum content of essential nutrients. The formulas for beverages "Spinach" and "Pumpkin"

were obtained; the content of the main nutrients is 18.889 g and 17.664 g, respectively. The

analysis of the chemical composition showed that the ratio of proteins, fats and carbohydrates is

1: 1.45: 3.03 for "Pumpkin" and 1: 1.34: 2.57 for "Spinach". The storage terms of the developed

beverages were determined taking into account changes in organoleptic and microbiological

indicators. The optimal storage terms based on organoleptic changes suggests that the developed

beverages will be competitive. The study of changes in the microbiota of ready-made beverages

during four hours at a temperature of 4 ± 20C in a sealed glass container showed that the

beverages meet the current regulatory requirements for the presence of opportunistic

microorganisms. The developed integrated approach to the production of multicomponent

beverages can be used by any market operator in the production of not only beverages, but also

various food products.

Keywords: математическое моделирование, biotransformation, math modeling, Organoleptic analysis, Органолептический анализ, биотрансформация