DEVELOPMENT OF AN ANALYTICAL APPROACH TO SUBSTANTIATE THE STRUCTURE OF THE ENRICHED CRACKER MIXTURE

Fortification of food products with nutrients deficient in the diet of the population is one of the most discussed problems in the field of food systems. As a rule, it is proposed to modi fy the formulations by introducing non-traditional raw ingredients for a homogeneous product group. The justification of the choice of an ingredient, its proportion in the formulation, as well as the method of application is traditionally carried out in a series of experiments reproducing the method of obtaining a food product. A cracker was chosen as an object of enrichment, as one of the most commonly consumed types of flour confectionery products. The correction of the nutri ent composition of the cracker was carried out through the use of crushed pre-dried IKON. Yacon flour is characterized by a high content of dietary fiber, mainly inulin, macronutrients – calcium, phosphorus, magnesium and trace elements, including manganese, copper and selenium. It has a light cream color compatible with a cracker, a slightly pronounced fruity smell and a sweet after taste. The paper proposes an analytical approach to solving the problem of substantiating the ratio of ingredients in a flour composite mixture for a cracker. The choice of mathematical tools for de signing the structure of a composite mixture for the production of an enriched cracker under condi tions of vaguely defined parameters of the mixture and variations in the composition of the mixture components is substantiated. This made it possible to calculate the rational structure of the mixture according to the criteria: maximum gluten content, maximum dietary fiber content. At the same time, the instability of the nutrient content is taken into account, which is typical for raw ingredients of plant origin. To solve the problem, we used a model of conditional optimization of a mixture in the form of a stochastic programming problem with the introduction of fuzzy parameters.