MATHEMATICAL MODELLING OF THE COMPONENT COMPOSITION OF COMBINED YOGHURT DRINKS

The paper presents the analysis of the yoghurt market in Ukraine, the consumer preferences of Ukrainians while choosing yoghurt with fillers were presented, the segmental distribution of yoghurt consumption patterns depending on the type of filling was given. The enhancement prospects of the range of yoghurt and yoghurt drinks with grain ingredients were outlined, the expediency of development of innovative technologies of combined dairy-grain yoghurt drinks with fillers having balanced chemical composition was justified. The prospects of dairy and plant feedstocks combining for the creation of novel foodstuffs with balanced chemical composition were shown. The choice of raw ingredients for the development of end products – yoghurt base, cheese whey, rice flour for baby food and pumpkin filling with sugar was substantiated; the value of raw ingredients was analyzed; their impact on human health was outlined. The mathematical modelling of the component composition of dairy-grain yoghurt drinks with fillers was fulfilled in the Microsoft Excel environment. As the result of the mathematical modelling four production formulas were developed for manufacturing of yoghurt drinks with the ratio of proteins, fats, carbohydrates – 1 : 1 : 4, corresponding to modern requirements of nutritiology for healthy nutrition of adult humans. The chemical composition of yoghurt drinks was estimated on the basis of reference data on the composition of the used raw ingredients; the mass fraction of proteins in the end products will amount to 2.001 ... 2.264%; the mass fractions of fats and carbohydrates – 2.003… 2.265 and 8.001…9.048% respectively. The content of dairy and plant proteins, milk and plant fats in the drinks and the content of mono-, di- and polysaccharides were defined. It was shown that the combination of dairy and plant raw materials will make it possible to produce yoghurt drinks fortified with soluble and insoluble polysaccharides – cellulose, hemicellulose, pectin, and natural stabilizer – rice starch, which mass fraction will amount to 1.763 ... 2.805%. The amino acid composition of proteins of combined dairy-grain yoghurt drinks was computed; it was shown that the end products will not contain limiting amino acids due to combining dairy and plant raw materials, while the control sample – yoghurt – is limited in sulfur-containing amino acids (the amino acid score is 94.3%).