| Issue |
BIO Web Conf.
Volume 103, 2024
International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2023)
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|
|---|---|---|
| Article Number | 00090 | |
| Number of page(s) | 4 | |
| DOI | https://doi.org/10.1051/bioconf/202410300090 | |
| Published online | 17 April 2024 | |
Modeling the recipe composition of food products
1 Federal State Budget Educational Institution of Higher Education “Voronezh State University of Engineering Technologies”, 19, Revolution Avenue, Voronezh, 394036, Russia
2 Voronezh Branch of Federal Statefinanced Educational Institution of Higher Education «Admiral Makarov State University of Maritime and Inland Shipping»”, 174l, Leninsky Prospekt, Voronezh, 394033, Russia
* Corresponding author: lyudmila_korobova@mail.ru
Much attention is paid to the formulation of functional products. Establishing the ratios of recipe components is shown using the example of bakery and flour confectionery products. When conducting research, methods of system analysis, mathematical modeling, relational algebra, and object-oriented programming were used. Modeling of the recipe composition of the components of functional food products was carried out, ensuring a minimum deviation of the amount of essential amino acids of the product from their amount in the reference protein, as well as meeting the required standards of consumption of carbohydrates, protein, dietary fiber and calcium for elderly people suffering from various diseases.
© The Authors, published by EDP Sciences, 2024
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