SIMPLEX LATTICE METHOD APPLICATION IN MODELING THE GINGER COOKIES FORMULA

The aim of the study is to optimize the recipe composition of enriched gingerbread cookies (using oatmeal and convection-dried arbutus powder) using a second-order simplex model. The spectral surface of the regression made it possible to determine the dependence of the plastic strength index of products on the percentage of bulk raw materials. An increase in plastic strength, within the studied limits of changes in prescription components by more than 15 %, leads to irreversible rheological changes in the structure of the product. It was established that the content of such mineral elements as potassium, calcium, phosphorus and magnesium increased. The increase in the content of potassium, calcium and phosphorus was insignificant (up to 25 %), magnesium – by 70 %. The developed cookies contain dietary fiber, the share of which was increased by 17 %. Taking into account the fact that the total content of phenolic compounds in 100 g of arbutus powder is 49.8 mg of EGC, its introduction into the recipe (in the amount of 9.5 % by weight of flour) will satisfy the daily need for biologically active food components by 5.8 %. The developed mathematical model made it possible to determine the optimal ratio of prescription components. On the local section of the simplex, the indicator of the plastic strength of the biscuit was evaluated. Using the expected response trace plot, data were obtained for a new type of biscuit, which includes 71.5 % wheat flour, 19 % oatmeal and 9.5 % convection-dried arbutus powder.