Modeling the recipe composition of food products

Abstract

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.