E. S. Statsenko, G. A. Kodirova
All-Russian Research Institute of Soybean Breeding, Ignat’evskoe sh., 19, Blagoveshchensk, Amurskaya obl., 675027, Russian Federation
Abstract. The purpose of the study was to develop recipes of food concentrates enriched with soybean-based additives. In the work, we used the method of multivariate analysis. As the main criterion for the quality of the finished product, we chose a complex score, the formation of which was influenced by such significant factors as the mass fraction of the enriching additive in the protein-vitamin concentrate (PVC) or protein-vitamin-mineral concentrate (PVMC), the diameter of PVC or PVMC granules, and moisture content in food concentrate. The recipe for the control sample of the food concentrate “Rice pudding” included a food additive soybean-carrot PVC; the recipe of the food concentrate “Buckwheat porridge” included a soybean-fern PVMC; the recipe of the food concentrate “Mashed potato” included a soybean-laminar PVMC in the amount of 5–35% (multiple of 15) instead of a part of the main recipe component. The diameter of the enriching additive granules was taken equal to 2–4 mm (multiple of 1); the moisture content in the dry food concentrate mixture was 6–14% (multiple of 4). Mathematical models of food concentrates in the second lunch course were examined for extremum by means of three-dimensional graphic interpretation Yi = f (X1, X2, X3). The optimal mass fraction of the enriching additive in soybean-carrot PVC was 30.0% of the mass of the main component; in soybean-fern PVMC it was 20.0; in soybean-laminar PVC it was 15.8%; the diameter of PVC granules for “Rice pudding with PVC” was 3.0 mm; for “Buckwheat porridge with PVMC” it was 2.0 mm; for “Mashed potatoes with PVC” it was 2.0 mm; the moisture content in the listed ready-made mixtures was 12.0%, 12.0%, and 6.4%, respectively. The protein content in the developed products increased in comparison with standard samples by 26.1–41.7%; the fat content increased by 9.1–10.7%; the dietary fibre content increased by 11.5–47.8%; carbohydrate content decreased by 10.5–18.4%.
Keywords: multivariate analysis; optimization criterion; optimal parameters; factors; experiment; soybean; food concentrate; enriching additive; recipe.
Author Details: E. S. Statsenko, Cand. Sc. (Tech.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); G. A. Kodirova, Cand. Sc. (Tech.), leading research fellow.
For citation: Statsenko ES, Kodirova GA [Development of recipes for enriched food concentrates for the second course using multivariate analysis]. Dostizheniya nauki i tekhniki APK. 2021;35(4):72-6.Russian. doi: 10.24411/0235-2451-2021-10412.