CC BY
91
yflK 004.021
DOI: 10.17277/vestnik.2015.01.pp.130-140
OPTIMIZATION OF CONFECTIONARY COMPOSITION E. I. Muratova, S. I. Dvoretsky, P. M. Smolikhina
Department "Technology and Equipment of Food and Chemical Industries ", TSTU;
Keywords: automated system; chemical composition of raw materials; multicriteria optimization; recipe development.
Abstract: The aim of this study was to develop new recipes of confectionery products for functional purposes in accordance with predetermined criteria of optimization.
The paper formulates the objective of recipe optimization relating to the class of multicriteria nonlinear programming problems, and shows the algorithm developed for its solution. As an example, the article gives the formulation and solution of the problem that involves designing candy recipes with mixed jelly-whipped body. The choice of ratio between layers of combined body enriched with functional ingredients was carried out according to four criteria (energy value, carotenoids, dietary fiber, and the cost price of the finished product) under the given constraints on technological and consumer product characteristics.
The solution of the multicriteria problem identified a number of effective points belonging to the area of Pareto. The final choice of possible options was made on the basis of the ratio "price-quality" tailored to meet the daily requirements of micronutrients and organoleptic evaluation of the product.
Adjustment of the layers provides a wide range of jelly-whipped candies with original organoleptic characteristics and a given set of micronutrients that can be recommended for different categories of the population. Varying the composition of recipe mixtures from possible set of raw ingredients, enriching them with micronutrients, can influence on the physiological effect of finished products.
The proposed approach can be recommended for recipe designs of complex multicomponent food systems with specified set of characteristics in terms of multiple alternatives of ingredient composition and interchangeability of raw materials.
Introduction
The increased competition in raw materials and food markets, the growing need for products of functional purposes, a variety of raw ingredients in the market foreground issues on the design of new recipes and their corrections depending on variations in raw material parameters.
Today, the concept of 'food design' includes the development of models describing the steps for creating products of specified quality and representing mathematical relationships which reflect different functional connections between technological, economic and other parameters of raw ingredients, desired characteristics of finished products (objective function) and a number of constraints arising from the requirements of normative documents.
One of the important objectives in the design of new types of functional foods for various categories of the population is to provide the optimal set of recipe ingredients and ratios in multicomponent food systems. The difficulty of solving this problem is related to the fact that:
- raw material base of the modern food industry employs thousands of ingredients that differ in functional, technological, physical, chemical and organoleptic characteristics;
- semi-finished products should have a given complex of technological properties;
- finished products must comply with the balanced nutrition formula, respond to medical and biological requirements, have high consumer properties and be affordable to the public.
The need to consider a variety of recipes, to take into account properties of semifinished and finished products according to the criteria and limits for each stage of designing a new product requires the involvement of mathematical support, software algorithms and the use of automated systems as essential tools for solving the problem of determining the optimal ratio of recipe ingredients.
Bakery products as products used every day and everywhere play a special role [1]. In recent years there have been published a number of articles devoted to the optimization of multi-component food recipes based on physical, chemical, functional and technological properties, using various mathematical apparatus.
The purpose of the studies presented in [2] is a simulation of butter biscuit recipes using liquid vegetable oil and natural food additives with stabilizing effect. The resulting models allow us to predict physical, chemical properties of the test, quality and nutritional value of finished products according to the ratio of these components. In [3] we can see the optimization results of the recipe based on the triticale flour which allows getting products of high quality and high nutritional and biological value used for preventive nutrition. In [4] the authors suggest a bread recipe for functional purpose for women during pregnancy period which is optimized by using the regression equation reflecting the impact of soy flour, whole milk powder, wheat bran and lecithin on the specific volume. Flour confectionery recipes, consumption of which contributes to correction of the daily diet for the content of PUFA, vitamin E and p-carotene, are presented in [5].
Building an effective management and control system of school meals production is a complex problem requiring a program-oriented approach. Optimization of school nutrition is carried out according to the following criteria: cost reduction and improvement of students' nutrition; improvement of nutrition balance in school meals by providing a set of products in accordance with the age and health status of children.
Existing in Europe International non-profit association EuroFIR (European Food Information Resource) offers a unique database of standardized data and software on food composition and evaluation of nutritional value which is useful for academia, industry, public sector, financial and regulatory authorities, as well as scientists, nutritionists and students [6]. Creating a bank of information resources on the optimal composition of domestic food will allow developing a common methodology for the design of products with a given composition, while the development of software modules for recipe calculation and optimization will give an opportunity to implement this methodology in a production environment. This, in turn, will facilitate solving the problem of providing healthy nutrition in Russia at the present stage.
Experts predict that the ban on the supply of food products from the EU and the United States, in particular confectionery and sources of raw materials for their production, may lead to higher prices for confectionery products in Russia. In this connection it is necessary to find sources of domestic raw materials and create high-
quality products in order to maintain the range [7]. In this situation, the Russian producers have the opportunity to replace the imported products, that have already become popular, with functional oriented products available in domestic production, which updates the design issues of new recipes and their urgent correction according to fluctuations in raw material parameters.
Formulation and solution of the multiobjective optimization problem of candy recipes
To maximize the use of micronutrient complex of different chemical nature that is a part of functional additives of plant origin, and to create a broad product line of candies a combination of candy mass that have different composition and colloid-chemical properties can be used. As functional additives we used powdered semifinished products prepared from local plant raw materials with different dispersion from 0.14 to 0.5 mm. Pumpkin and carrot powders containing vitamins of groups A, B, C, E, carotenoids and other vitamin-like substances, dietary fiber, macro-and micronutrients (potassium, calcium, iron, magnesium) have been received through combined convective-vacuum impulse drying that allows to keep all biologically valuable substances included in raw.
For enriching products with functional additives we used whipped cream and jelly candy mass with gelatinous consistency and low, compared to other confectionery, energy value. The composition of ingredients for the whipped mass included sugar, agar, syrup, egg white, carrot powder, and citric acid. The composition of jelly mass included sugar, syrup, pectin, pumpkin powder, citric acid, sodium citrate.
When creating recipes we considered the possibility of chemical interaction between ingredients and chose combinations and methods of application ensuring their maximum safety during production and storage as well their high bioavailability.
During the research we applied commonly used and special research methods for studying the properties of raw materials, semi-finished and finished products. The experimental data were processed by methods of mathematical statistics using software packages MS Office Exel, MATHLAB 7.1. When designing formulations used the method of multi-objective optimization using .nnx sequences.
The set of alternative raw ingredients and main production stages of candies with combined whipped-jelly bodies for functional purposes are well known. By varying the composition of recipe mixtures and enriching them with micronutrients we can achieve certain physiological effects. For designing multicomponent food products object-oriented approach is offered to use. A distinctive feature of the object-oriented approach to recipe design of multicomponent food systems is presenting the recipe in a hierarchical structure.
For the design of multicomponent confectionery products an object-oriented approach was used, the distinguishing feature of which is the idea of presenting the recipe in the form of a hierarchical structure (see Fig. 1).
Each of the top in the hierarchical structure is an object (the finished product, semi-finished product, raw materials). Every hierarchy level corresponds to a specific stage of manufacturing the food product and may have its own individual number of tops positioned lower in the hierarchy. Figure 1 shows a three-level hierarchy of calculating recipes, where the first index - the level number, the second index - the number of recipe component mixture. If on one or another recipe level several semifinished products are used, their first index becomes composite and is denoted as a list (i, j), where i - the level number; j - the serial number of the semi-finished product on the i level. This composite index is used below in the hierarchy (shown by the dashed arrow).
The algorithm for calculating multiphase food product recipe begins with the calculation of the final level in the longest branch of the hierarchical structure of the calculation. The initial data for calculation of the last level are: the consumption on downloading all kinds of raw materials and semi-finished products in kind; the loss of dry substances; the predetermined amount of finished products equal to 1 t.
It is necessary to consider the problem of designing confectionary recipes based on combining jelly and whipped candy mass with gelatinous consistency and the same moisture content. As the functional ingredient we used pumpkin powder (3 wt. %) in the jelly mass and carrot powder (10 wt. %) in the whipped mass.
It is important to determine the recipe x = (x1, x2,..., xn) of the finished product in which the basic consumer characteristics (food, biological and energy value, etc.) and cost price of the finished product F(x) = (f1(x), f2(x),...., fm(x)) reach the optimal values, and other consumer characteristics (microbiological indicators, shelf life, safety performance) gj (x), j = 1, y satisfy the requirements of the technical specification for
developing new food recipes, i.e. gj (x) < 0, j = 1, y.
The problem of mathematical formulation of optimal recipe design is as follows
x* = argmin {F (x)}. (1)
xeX
Restrictions on other consumer characteristics of the finished product
gy (x) < 0, j = U (2)
and the ratio of raw ingredients and semi-finished products
xi < xi < xi, i = 1, n. (3)
The formulated problem belongs to the class of multiobjective problems in nonlinear programming. The problem was solved on the basis of the most-informative presentation of the searched area for compromise solutions by points filling the area X according to the method of I. M. Sobol. Algorithm for solving this problem is presented in the paper.
Solving the problem of optimal recipe design of jelly-whipped candies enriched with functional ingredients (1) - (3) supposes using the applied criteria: carotenoids, fi(y,x); dietary fiber content, /2(y,x); energy value f3(y,x), cost price of the finished product f4(y, x).
Characteristics of the whipped and jelly layers are shown in Table 1.
Objective functions are calculated by the formula
2
/ (x) = X ci]Xji = 1,4, (4)
J =i
where Xj , J = 1,2 - percentage of the whipped and jelly layer, respectively; ci j, J = 1,2 - energy value of constituent layers, kcal; c2 j , J = 1,2 - carotenoids, mg;
c3,j, J = 1,2 - dietary fiber, g; c4,j , j = 1,2 - cost price, rubles.
As a result of solving the multicriteria problem (1) - (3) many effective points (y, x) of Pareto area F were built, which may be recommended for different recipes of jelly-whipped candies with high nutritional value taking into account consumer preferences:
1) y = 2.3; F = (2.6; 11.76; 363.0; 80.29) - low energy value and high content of dietary fiber - can be recommended for the diet;
2) y = 1; F = (4.09; 8.22; 380.0; 91,1) - balanced composition and average cost -for mass consumption;
3) y = 0.4; F = (5.38; 4.6; 386.0; 100.35) - high energy value and high antioxidant content - can be recommended for sports nutrition.
The final choice of the above mentioned options was made on the basis of the ratio "price - quality" tailored to meet the daily requirement of micronutrients and organoleptic evaluation of the product. Adjustment of the layers provides a wide range of jelly-whipped candies with original organoleptic characteristics and a given set of micronutrients (Figs. 2).
Taking into account the established and well-known rules of biologically active substances norm losses during technological processing and storage we calculated food and energy value of jelly-whipped candies with the addition of vegetable powders and different ratios of the body layers (Table 2).
Table 1
Characteristics of jelly and whipped layers
Range of admissible values, wt.% Energy, kcal BAS content Cost, rubles
Carotenoids, mg Dietary Fiber, g
Jelly layer, 10.0 - 90.00 Whipped layer, 10.0 - 90.00 20.1 - 321.0 28.4 - 463.0 0.01 - 0.56 0.50 - 7.50 0.40 - 6.20 0.02 - 0.38 6.60 - 58.90 11.60 - 103.50
Fiber, g
25
20.
15-
10-
5 ■ : .
0. 0 40' ^ ^><-"20 0
60 \ Jelly layer, %80 40 60 100 100 80 Whipped layer, %
a) b)
Fig. 2. Dependence of the carotenoid content (a) and pectin content (b) on the ratio of body layers
Table 2
Food and energy value of jelly-whipped candies
Indicator Food value
Control With the addition of vegetable powders and the ratio of the body layers
30:70 50:50 70:30
Energy value per 100 g 400.0 386.0 380.0 363.0
of candies, kcal (kJ) (1676.0) (1617.3) (1592.2) (1520.9)
Proteins, g 1.80 2.08 1.85 1.61
Fat, g 15.18 17.71 15.17 12.64
Carbohydrates, g 62.99 54.29 58.28 62.27
BAS Per 100g (satisfying the norm of physiological needs, %)
Dietary fiber, g 0.4 (7.7) 4.6 (21,3) 8.2 (41,1) 11.8 (58,8)
Vitamin C, mg 0.4 (0.54) 12.8 (18.2) 10,0 (14,2) 6.7 (9,6)
Carotenoids, mg 0.02 (0.4) 5.3 (89,7) 4.1 (68,2) 2.6 (43,3)
For the development of multicomponent food recipes we used an automated system 'Multifaz' based on the object-oriented approach (registration number 2011616793) and developed at Tambov State Technical University.
Automated module for calculating recipes
The system 'Multifaz' includes information database, including recipe components and semi-finished products, as well as calculation and optimization modules. Functional diagram of the automated information system is presented in Fig. 3.
Fig. 3. Functional diagram of the system 'Multifaz'
The system consists of information database including recipe components and semi-finished products, calculation and optimization modules. Information module is a collection of data for recipe components and semi-finished products. The calculation module is used for selecting and recording components into the database information module, making calculations of single-phase and multiphase recipes, as well as food and energy value. The optimization module performs the selection of recipe components according to food and energy value in terms of restrictions on the cost price (Fig. 4).
To construct the recipe hierarchy from the list of raw semi-finished components it is necessary to select semi-finished products from which the product is made and set the amount for the load. Then each recipe of semi-finished products is prepared with indicating solids content and the possibility of adding new recipe components to the list. Next the loading characteristic is set for each component of the raw material. The general hierarchy view of the wafers recipe for functional purposes is shown in Fig. 5.
Fig. 4. Diagram of program modes for the calculation of single-phase recipe
Fig. 5. General view of the recipe tree of ingredients for waffles
By pressing the button 'Calculation', we get raw material consumption for semifinished products in accordance with this recipe, as well as a summary recipe of the designed product.
Calculation module of the automated system 'Multifaz' has been tested and used in the educational process during the study of the discipline 'Design of combined food' and during performing the final qualification work of bachelors, specialists and masters. The development of software module for optimizing recipes on food and energy value is now in progress.
Computer-aided recipe design noticeably allows accelerating the calculation and optimizing complex multicomponent foodstuffs, creating products with predetermined chemical composition, nutritional value and functional orientation, responding quickly to changes in the properties and types of raw ingredients.
Conclusions
We presented one of the ways of solving a problem connected with the design of candies with combined bodies by multiple criteria optimization. This approach can be used in research laboratories, technological production process, as well as in the preparation of graduate and post-graduate students. However, due to the lack of research in the area of chemical composition and interaction between components of raw materials, a limited database and the impossibility of the operational implementation in the production of automated systems, the solution of such problems is characterized by increased complexity. To eliminate these drawbacks in designing the optimal food composition it is necessary to solve these problems in collaboration with research institutes, food industry, within projects of the technological platform "Technologies for food and processing industry and agribusiness - healthy food".
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Оптимизация состава кондитерских изделий Е. И. Муратова, С. И. Дворецкий, П. М. Смолихина
Кафедра «Технологии и оборудование пищевых и химических производств», ФГБОУВПО «ТГТУ»; [email protected]
Ключевые слова: автоматизированная система; многокритериальная оптимизация; расчет рецептур; химический состав сырья.
Аннотация: В обобщенном виде сформулирована задача оптимизации рецептур, относящаяся к классу многокритериальных задач нелинейного программирования, и разработан алгоритм ее решения. Расчет выполнен с помощью автоматизированной информационной системы Multifaz, которая позволяет значительно ускорить технологические расчеты и конструировать многокомпонентные пищевые системы с заданными свойствами.
В качестве примера приведена постановка и решение задачи проектирования рецептур конфет с комбинированными желейно-сбивными корпусами. Выбор соотношения слоев комбинированного корпуса, обогащенных функциональными ингредиентами, осуществлялся по четырем критериям при заданных ограничениях на технологические и потребительские характеристики продукта. В результате решения многокритериальной задачи определено множество эффективных точек, принадлежащих области Парето.
Регулирование соотношения слоев позволяет получить широкую линейку желейно-сбивных конфет с оригинальными органолептическими характеристиками и заданным набором микронутриентов, которые можно рекомендовать для различных категорий населения. Варьируя состав рецептурных смесей из возможного набора сырьевых ингредиентов, обогащая их микронутриентами, можно добиться определенной направленности физиологического воздействия готовой продукции.
Предложенный подход можно рекомендовать для проектирования рецептур сложных многокомпонентных пищевых систем с заданными характеристиками в условиях множества альтернатив ингредиентного состава и взаимозаменяемости сырья.
Список литературы
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2. Рензяева, Т. В. Моделирование рецептур печенья функционального назначения / Т. В. Рензяева, А. Д. Мерман // Техника и технология пищевых производств. - 2013. - № 1. - C. 1 - 6.
3. Тертычная Т. Н. Определение рациональных параметров приготовления бисквита на основе тритикалевой муки / Т. Н. Тертычная // Хлебопродукты. -2010. - № 7. - С. 31 - 33.
4. Андреев, А. Н. Разработка рецептуры хлеба с повышенной пищевой ценностью / А. Н. Андреев, С. В. Смирнов // Науч. журн. НИУ ИТМО. Сер. Процессы и аппараты пищевых производств. - 2015. - № 1(17). - C. 113 - 117.
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7. Кондитеры РФ ожидают роста цен на продукцию из-за запрета на импорт сырья из ЕС и США [Электронный ресурс] // Интерфакс : сетевое изд. -Режим доступа : http://www.interfax.ru (дата обращения: 25.06.2014).
8. Муратова, Е. И. Проектирование рецептур кондитерских изделий / Е. И. Муратова, С. Г. Толстых. - Тамбов : Изд-во ГОУ ВПО ТГТУ. - 201. - 32 с.
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Optimierung der Zutaten der Konditorerzeugnisse
Zusammenfassung: In der verallgemeinerten Art ist die Aufgabe der Optimierung der Rezepturen, die zur Klasse der vielkriterischen Aufgaben des nichtlinearen Programmierens gehört, formuliert und es ist der Algorithmus ihrer Lösung erarbeitet. Die Berechnung ist mit Hilfe des automatisierten Informationssystems Multifaz erfüllt, das wesentlich erlaubt, die technologischen Berechnungen zu beschleunigen und die Mehrelementennahrungssysteme mit den aufgegebenen Eigenschaften zu konstruieren.
Als Beispiel ist die Stellung und die Lösung der Aufgabe der Projektierung der Rezepturen der Bonbons mit den kombinierten geleerürenden Körper angeführt.
Das vorgeschlagene Herangehen kann man für die Projektierung der Rezepturen der komplizierten Mehrelementennahrungssysteme mit den aufgegebenen Charakteristiken unter den Bedingungen einer Menge der Alternativen der Bestandteile und der Austauschbarkeit des Rohstoffs empfehlen.
Optimisation de la composition des produits de confection
Résumé: Est formulé le problème de l'optimisation des recettes se rapportant envers la série des problèmes à multiples critères de la programmation non-linéaire, est élaboré l'algorithme de sa solution. Le calcul est effectué à l'aide du système autimatisé Multifaz, qui permet d'accélérer considérablement les calculs technologiques et de construire des systèmes alimentaires à multiples composants avec des propriétés données.
En qualité d'exemple est cité le problème de la conception des bonbons aux corps combiné.
L'approche proposée peut être recommandée pour la conception des recettes des systèmes alimentaires à multiples composants avec des caractéristiques données dans les conditions de multiples alternatives des ingrédients et du remplacement mutuel de la matière première.
Авторы: Муратова Евгения Ивановна - кандидат педагогических наук, доцент кафедры «Технологии и оборудование пищевых и химических производств»; Дворецкий Станислав Иванович - доктор технических наук, профессор кафедры «Технологии и оборудование пищевых и химических производств», проректор по научно-инновационной деятельности; Смолихина Полина Михайловна - ассистент кафедры «Технологии и оборудование пищевых и химических производств», ФГБОУ ВПО «ТГТУ».
Рецензент: Туголуков Евгений Николаевич - доктор технических наук, профессор кафедры «Техника и технологии производства нанопродуктов», ФГБОУ ВПО «ТГТУ».
