Optimization of the formulation of ice cream by the method of simplex-lattice planning

Ice cream is a product with a multicomponent composition, the technology of its production allows the use of various types of raw materials – dairy components, fruit and vegetable fillers, emulsifier stabilizers, flavoring agents, etc. Creating a recipe for enriched ice cream using traditional mathematical methods is a challenging task. A promising direction is the use of computer tools for metamathematic modeling, in particular, the method of simplex-lattice planning. In the present work presents a study on optimization of the formulation of ice cream with the use of protein dressers – amaranth meal and whey protein. At the first stage of the work, a simplex-grid planning of the experiment was carried out, according to which model compositions with a different combination of milk ingredients and protein fortifier were developed. The determination of the organoleptic quality indicators of the developed samples and the whipping of the model compositions was carried out at the second stage. The obtained results served as the basis for constructing mathematical dependences of the studied parameters at the third stage of the work. Based on the results of processing the "composition-property" graphs for organoleptic evaluation and physico-chemical parameters and optimization using Excel, the optimal ratios of powdered milk, condensed milk, amaranth cake and protein additives in the ice cream mixture were found. For ice cream with amaranth cake, the content of dry milk was 4.4 %, condensed milk was 9.5 %, and the protein supplement was 1.5 % of the total weight of the mixture. The mixture for ice cream enriched with whey protein included 8.7 % milk powder, 5.1 % condensed milk, 1.3 % protein supplement. At the fourth stage, a comprehensive assessment of the quality of the finished products was carried out, which indicates that the resulting ice cream is characterized by good organoleptic characteristics, has a high whipping rate and a full composition of the main food components. Ice cream enriched with whey protein and amaranth cake has high biological values-61.92 % and 58.56%, respectively, compared to the control sample. The obtained data indicate that the optimization of the ice cream recipe with the use of computer modeling allows you to get a finished product of standard quality. Simplex-grid planning facilitates a large amount of calculations in a short period of time and the production of a recipe mixture using various raw materials to enrich traditional dairy products.

1. Alekseeva, E. N. (2013). Nauchnye osnovy ispol'zovaniya muki amarantovoi ekstrudirovannoi v pishchevykh produktakh [Scientific basis for the use of extruded amaranth flour in food products]. Trudy BGU [Proceedings of the Belarusian State University], 8(2), 38-42.

2. Berezina, N. A. (2012). Modelirovanie sostava gotovykh muchnykh smesei dlya rzhano-pshenichnykh khlebobulochnykh izdelii metodom simpleks-reshetchatogo planirovaniya [Modeling of the composition of ready-made flour mixtures for rye-wheat bakery products by the method of simplex-lattice planning]. Tekhnologiya i tovarovedenie innovatsionnykh pishchevykh produktov [Technology and commodity science of innovative food products], 2, 18-24.

3. Berezina, N. A., Khmeleva, E. V., Artemova, E. N., Osipova, G. A. & Shvedova, M. N. (2019). Modelirovanie polikompozitnoi smesi dlya khlebobulochnykh izdelii [Modeling of a polycomposite mixture for bakery products]. Polzunovskii vestnik [Polzunovsky Bulletin], 1, 11-16. http://doi.org/10.25712/ASTU.2072-8921.2019.01.002

4. Bobchenko, V. I., Tekut'eva, L. A., Pavlova, Zh. P., Son, O. M. & Botsko, Yu. K. (2012). Vliyanie produktov pererabotki plodov oblepikhi na formirovanie svoistv molochnoi osnovy morozhenogo [Influence of sea buckthorn fruit processing products on the formation of the properties of the milk base of ice cream Izvestia of higher educational institutions]. Izvestiya Vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya [Proceedings of Higher Educational Institutions. Food technology], 329-330(5-6), 60-62.

5. Florinskaya, E. E. (2016). Funktsional'nye molochnye produkty s ispol'zovaniem kontsentrata syvorotochnykh belkov [Functional dairy products using whey protein concentrate]. Voprosy pitaniya [Nutrition issues], 85(2), 217.

6. Ivchenko, V. V. & Bessonova, O. V. (2014). Dopolnitel'noe syr'e v morozhenom [Additional raw materials in ice cream]. Izvestiya vuzov. Prikladnaya khimiya i biotekhnologiya [University news. Applied chemistry and biotechnology], 4(9), 84-86.

7. Kazakov, A. V. & Demina, E. N. (2020). Razrabotka retseptury morozhenogo, obogashchennogo rastitel'nym belkom [Development of a recipe for ice cream enriched with vegetable protein Youth science]. In Molodezhnaya nauka. Sbornik luchshikh nauchnykh rabot molodykh uchenykh [Proceedings of the best scientific works of young scientists] (p. 158-161). Krasnodar: Kubanskii gosudarstvennyi tekhnologicheskii universitet.

8. Khudyakov, M. S. (2014). Komponentnyi sostav proteinov [Component composition of proteins]. Sibirskii torgovo-ekonomicheskii zhurnal [Siberian Trade and Economic Journal], 1, 118-120.

9. Lisin, P. A. (2007). Komp'yuternye tekhnologii v retsepturnykh raschetakh molochnykh produktov [Computer technologies in prescription calculations of dairy products]. Moscow: DeLi print.

10. Litvinova, A. V. Bogdanova, E. V. & Grebenshchikov A. V. (2016). Mikrostruktura kislomolochnogo morozhenogo s rastitel'nymi komponentami [Microstructure of fermented milk ice cream with vegetable components]. Molodoi uchenyi [Young scientist], 9, 200-202.

11. Magomedov, G. O., Oleinikova, A. Ya., Shevyakova, T. A., Plotnikova, I. V. & Sedykh, D. V. (2014). Muchnye kompozitnye bezglyutenovye smesi [Flour composite gluten-free mixtures]. Khleboprodukty [Bread products], 1, 46-48.

12. Mel'nikova, E. I. & Stanislavskaya, E. B. (2019). Primenenie mikropartikulyata syvorotochnykh belkov v tekhnologii polutverdykh syrov [Application of whey protein microparticulate in the technology of semi-solid cheeses]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials], 4, 129-140. https://doi.org/10.36107/spfp.2019.199

13. Orazov, A., Nadtochii, L. A. & Safronova, A. V. (2019). Otsenka biologicheskoi tsennosti moloka sel'skokhozyaistvennykh zhivotnykh [Assessment of the biological value of milk of agricultural animals]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Machinery and technology of food industry], 49(3), 447-453. https://doi.org/10.21603/2074-9414-2019-3-447-453

14. Ostrikov, A. N., Golubeva, L. V. & Pozhidaeva, E. A. (2011). Matematicheskoe modelirovanie protsessa frizerovaniya smesi dlya myagkogo morozhenogo [Mathematical modeling of the process of pisarovina mixtures for soft ice cream]. Vestnik Voronezhskoi gosudarstvennoi tekhnologicheskoi akademii [Herald of the Voronezh state technological Academy], 1(47), 71-74.

15. Serova, O. P, Gorlov, I. F., Slozhenkina, M. I., Mosolova, N. I. & Brekhova, S. A. (2019). Issledovanie roli sostavnykh chastei smesi morozhenogo v formirovanii i stabilizatsii struktury produkta [Investigation of the role of the components of the ice cream mixture in the formation and stabilization of the product structure]. Pishchevaya promyshlennost' [Food Industry], 12, 81-85. https://doi.org/10.24411/0235-2486-2019-10189.

16. Simonenkova, A. P., Demina, E. N., & Kazakov, A. V. (2019). Innovatsionnye podkhody k proektirovaniyu retseptur molochnykh produktov v ramkakh realizatsii programmy “Tri molochnykh produkta v den'” [Innovative approaches to the design of dairy product formulations in the framework of the implementation of the program “Three dairy products per day”]. Polzunovskii vestnik [Polzunovsky Bulletin], 1, 80-84. https://doi.org/10.25712/ASTU.2072-8921.2019.01.015

17. Simonenkova, A. P., Shalimova, A. A. & Tolkunova, N. N. (2016). Zhmykhi iz rastitel'nogo syr'ya – perspektivy ispol'zovaniya v tekhnologii tvorozhnykh produktov [Cakes from vegetable raw materials – prospects for use in the technology of curd products]. Biologiya v sel'skom khozyaistve [Biology in agriculture], 1(10), 9-14.

18. Subbotina, M. L. (2009). Morozhenoe s napolnitelyami rastitel'nogo proiskhozhdeniya [Ice cream with fillers of plant origin]. Dostizheniya nauki i tekhniki APK [Achievements of science and technology of the agroindustrial complex], 6, 69-71.

19. Vysochina, G. I. (2013). Amarant (Amaranthus I.): khimicheskii sostav i perspektivy ispol'zovaniya (obzor) [Amaranth (Amaranthus I.): chemical composition and prospects of use (review)]. Khimiya rastitel'nogo syr'ya [Chemistry of plant raw materials], 2, 5-14.

20. Yadykin, E. A. (2010). Modelirovanie ob"ektov i protsessov v pishchevykh proizvodstvakh [Modeling of objects and processes in food production]. Izvestiya TulGU. Tekhnicheskie nauki [Bulletin of the Tula State University. Technical Sciences], 2(1), 214-222.

21. Yakovleva, Yu. A. & Arsen'eva, T. P. (2012). Razrabotka retseptury morozhenogo s rastitel'nymi komponentami dlya diabeticheskogo pitaniya [Development of ice cream recipes with plant components for diabetic nutrition]. Izvestiya Vysshikh uchebnykh tekhnologii. Pishchevaya tekhnologiya [News of Higher Educational Technologies. Food Technology], 1(325), 73-75.

22. Zelenina, L. S. & Zyuzina, O. V. (2011). Razrabotka polikomponentnykh pishchevykh sistem metodami komp'yuternogo modelirovaniya [Development of multicomponent food systems by computer modeling methods]. Vestnik TGTU [Bulletin of Tver State Technical University], 17(4), 992-1001.

23. Zhuravel', N. V., Chumakova, V. V. & Martirosyan V. V. (2012). Zernovoi amarant perspektivnaya kul'tura [Grain amaranth perspective culture]. Dostizheniya nauki i tekhniki APK [Achievements of science and technology of agroindustrial complex], 10, 71-72.

24. Bavyko, O. & Bondarchuk, M. (2019). Ice-Cream with Functional Properties as a Means of Commercial Networks Assortment Extension and Population Feeding Improving. Journal of Hygienic Engineering and Design, 26, 127-133.

25. Bbreus, N., Hrybkov, S., Polischuk, G. & Seidykh, O. (2019). Development of Mathematical Apparatus of the Expert System for Modelling Ice Cream Recipes with Specified Quality Parameters. Science and Innovation, 15(5), 57-66.

26. Chernysheva, I. V., Kalenik, T. K. & Chernysheva, V. V. (2013). Technique of the Choice of Quantity of the Enriching Additive on the Basis of Program Calculations and Research of Organoleptic Indicators. Modern Scientific Research and Their Practical Application, 11307(4), 143-151. URL: https://www.sworld.com.ua/e-journal/j11307.pdf (accessed: 14.01.2021).

27. Derkanosova, N. M., Stakhurlova, A. A. & Pshenichnaya, I. A. (2020). Amaranth as a Bread Enriching Ingredient. Foods and Raw Materials, 8(2), 223-231. http://doi.org/10.21603/2308-4057-2020-2-223-231

28. Golubeva, L. V., Pozhidaeva, Y. A., Popov, Y. S. & Golubeva, L. N. (2015). Optimization of Blend Composition of Polycomponent Dry Mix for Enriched Soft Ice Cream. Indian Journal of Science and Technology, 8(29), 1-7.

29. Lisitsyn, A. B., Chernukha, I. M., Nikitina, M. A. & Gorbatov, V. M. (2020). Russian Methodology for Designing Multicomponent Foods in Retrospect. Foods and Raw Materials, 8(1), 2-11. http://doi.org/10.21603/2308-4057-2020-1-2-11