Modelling of the compounding of shortcake with addition stevia and topinimbour, intended for a diabetic feed
UDC 664 (075.3)
Mezenova O. Ya., Kazakova O. N.
Abstract
Reception of mathematical model of a compounding of new shortcake with addition instead of traditional saccharose of the crushed dried up additives Stevia rebaudiana Bertoni and topinambour lavonoid is scientifically proved. The model of a compounding allows to predict quality of the ready shortcake enriched with natural diabetic additives. On the basis of the given model it is possible to optimize dosages topinambour lavonoid and Stevia depending on the generalized estimation of quality, and also to find values of factors for a desirable level sensory estimations and contents of vitamins С and components with Р-vitamin activity (vlavonoid type routine). The model of a compounding allows to fulfil also technology of cookies under production conditions.
Keywords: shortcake, diabetes, topinambour, stevia, vitamin C, vlavonoid
Modelling of the compounding of shortcake with addition stevia and topinimbour, intended for a diabetic feed
Abstract
Reception of mathematical model of a compounding of new shortcake with addition instead of traditional saccharose of the crushed dried up additives Stevia rebaudiana Bertoni and topinambour lavonoid is scientifically proved. The model of a compounding allows to predict quality of the ready shortcake enriched with natural diabetic additives. On the basis of the given model it is possible to optimize dosages topinambour lavonoid and Stevia depending on the generalized estimation of quality, and also to find values of factors for a desirable level sensory estimations and contents of vitamins С and components with Р-vitamin activity (vlavonoid type routine). The model of a compounding allows to fulfil also technology of cookies under production conditions.
Keywords: shortcake, diabetes, topinambour, stevia, vitamin C, vlavonoid
Русский
English
