Сельское хозяйство.

4. Технологии хранения и переработки сельскохозяйственной продукции.

Professor Telezhenko L., postgraduate Kashkano M.

Odessa National Academy of Food Technologies, Ukraine

Mathematical modeling of the recipes of grain casseroles

with prescribed properties

It is known that food contributing to the normal functioning of organs and body systems is the basis of a healthy diet. Today, a promising area of research and technological developments in the food industry is production of food that meets the requirements of healthy nutrition. The combination of different products provides the delivery of essential nutrients for body in the best way. In addition, the processes of assimilation and exchange of micronutrients are often activated in the presence of other nutrients [1]. Thus, the development of polycomponent recipes will increase their biological value by combining proteins with different amino acid composition. Therefore, a major line of research in the field of healthy diet is the production of products with polycomponent composition including both major nutrients and micronutrients such as vitamins and minerals [2].

With good reason, the largest segment of the human diet is occupied by cereals, to which the human body and digestive system is genetically adapted. Cereals play a special role in the human diet. The grain-based products, which are the main sources of such nutrients as protein, complex carbohydrates, fiber, vitamins and minerals, are an important part of the diet. These products are potent sources of energy, that’s why grain-based meals are usually recommended to eat as breakfasts. At the same time, the plant proteins of cereals and products of their processing have unbalanced composition, and therefore monocomponent cereal-based meals have low consumer properties. According to the theory of the rational nutrition, people have to consume special products with optimal component ratio. Despite the health benefit of porridges, nutrient composition of these meals is not balanced. The problem of increasing the biological value of food products from cereals and balancing its chemical composition is relevant, and its solution will help to expand the range of cereal products and implement developed technologies in production.

The objects of the research were cereal casseroles. The task of expanding the current range of these culinary products in food technology included changing of the grain recipe components and additional flavor components, adjustment of the nutritional value and improving consumer characteristics of the grain casseroles, that was solved by mathematical modeling of the recipes. The mass fraction of essential amino acids limiting in selected raw materials (lysine, tryptophan and methionine) and the mass fraction of recipe components were reflected in the limitation of the "Search solutions" add-in. As a result of the mathematical modeling design a number of recipes were obtained, two of which are shown in Table 1. Grain composition in developed recipes was extended to three species. In order to obtain products with a distinct structure inclusion of the pearl barley that contains a significant amount of soluble fiber (β-glucans) and retains the shape of the grains during prolonged cooking was proposed. Introduction of additional specific components helped to improve the organoleptic properties and increased content of biologically active substances.

Table 1 – Recipes of polycomponent grain casseroles

obtained by computer designing

Ingredients	Mass fraction,%
	Recipe № 1 “Golden”	Recipe № 2 “Grainy”
Millet	28.0	-
Buckwheat	19.7	-
Rice	12.0	-
Pearl barley	-	27.5
Wheat grits	-	22.7
Maize grits	-	8.0
Eggs	27.0	28.0
Candied ginger	5.0	-
Butter	4.0	3.5
Turmeric	1.0	-
Pignolia nuts	-	6.0
Sugar	3.0	4.0
Vanilla sugar	0.3	0.3

In developed recipes mass fraction of sugar added into the dish was reduced to 2.5...3.3 times in comparison with analogue (wheat casserole). Reducing sugar content in the dish, which is a source of complex carbohydrates with a low glycemic index, provides a slight rise of sugar and insulin levels and prolonged feeling of satiety after the consumption. Margarine, as a source of trans-fat was replaced with butter. Some specific ingredients such as candied ginger, turmeric and pignolia nuts were added. The protein content of eggs was increased by 2.7...2.8 times [3].

Reflecting the part that swelling and cooking of the different types of cereals varies rapidly, the length of hydrothermal treatment was determined by setting the hardness changes of the grits during cooking. Reduction a product to the culinary readiness corresponded the time at which the hardness of grits was in the range of 0...5 ºF. The data revealed a sequence of technological operations when cooking casseroles that are reflected at Gant chart for example of cooking casserole "Grainy" (Fig. 1).

Fig. 1. Technological process of cooking casserole “Grainy”

It should be noted that cooked casseroles have high organoleptic properties in addition to balanced nutrient composition. Heterogeneous texture of the casserole “Grainy” caused by the presence of pearl barley that keeps its shape after long grain hydrothermal treatment. Adding a small amount (6%) of roasted pignolia nuts to the recipe gives the casserole a specific aroma and full taste. A small mass fraction of vanillin (0.3 %) promotes the formation of fine aroma, keeping aroma of natural materials, transformed under the influence of cooking. Baked “Grainy” has a completely balanced recipe composition through the optimal selection of ingredients and the inclusion of additional sources of fat – pignolia nuts. Inclusion of the millet and candied ginger to the recipe of casserole "Golden" gives the finished product a yellowish-golden color. Adding of turmeric as a source of phosphorus, iron, iodine, vitamin C, B₂, B₃ and C increased biological value of the product.

In such a manner, the technology of polycomponent grain casseroles with high nutritional value was developed by determining the compatibility of recipe ingredients and their selection by quantitative computer-aided design and sequencing of technological operations.

References

1. Poznyakovskii, V.M. Physiology of nutrition / V.M. Poznyakovskii, P.E. Vloshchinskii, T.M. Drozdova. – SUI, 2007. – 352 p.

2. Reinivuoa, H. Harmonisation of recipe calculation procedures in European food composition databases // H. Reinivuoa, S. Bellb, M-L. Ovaskainena // Journal of Food Composition and Analysis. – 2009. – Vol. 22. – P. 410-413.

3. Zdobnov, A.I. Collected recipes of dishes and culinary products for catering establishment / A. I. Zdobnov, V. A. Cyganenko. – K.: A.S.K, 2002. – 656 p.

4. Telezhenko, L.M. To the question of the development of porridge compositions with functional purpose / L.M. Telezhenko, N.A. Kushnіr, M.A. Kashkano // Progresivny tehnіka ta tehnologії harchovih virobnictv restorannogo gospodarstva і torgіvlі. – 2013. – № 1 (17). – P. 10-17.