Recipe optimization using regression analysis method

Abstract

Introduction. Mathematical modeling in food technology plays a key role in solving many theoretical and practical problems. At the stage of creating new recipes, it becomes one of the effective methods that allows reducing the time and costs of development, reducing the scope of testing, guaranteeing the required quality of the finished product and increasing the competitiveness of products. The research focuses on the bakery product recipe with the addition of whole grain sorghum flour. Grain sorghum of the Bachelor variety is zoned in the Saratov region. It has a high yield of 2.5-3.5 t / ha. It tolerates high temperatures and moisture deficiencies well, and it is resistant to diseases and pests. The nutritional value is due to the high content of protein and starch. The goal of the research was to develop the ratio of recipe components in a bakery product with the addition of whole-grain flour from grain sorghum. The studies were conducted sequentially. 1.The demand for fortified bakery products of consumers in the Saratov region using a questionnaire was studied. 2. The recipe for bakery products with whole-grain flour from grain sorghum using regression analysis was developed. This method made it possible to determine the regression dependence, study the properties of parameter estimates when proposing probable characteristics of facts and random errors of the model. Using linear regression, a linear function of porosity, specific volume, mass fraction of moisture, and vitamin P content was found. The result of the research was the solution to the problem of modeling the relationships between the selected variables and predicting the values of the dependent variable based on the model, which made it possible to compile a matrix of studies of fortified bakery products with whole grain flour from grain sorghum.

Keywords

• sorghum
• respondents
• matrix
• linear analysis
• porosity
• specific volume
• bakery products
• research
• factor