MATHEMATICAL METHODS FOR ANALYZING THE COMBINED FOOD SYSTEMS CHARACTERISTICS

Abstract

An urgent problem of the food industry is the development of the technologies for combined food systems including raw materials of both animal and vegetable origin, providing high nutri-tional value and contributes to the creation of stable quality products. Flaxseed products contain es-sential components that are important in the human diet. Whole grain flaxseed flour contains up to 23 % soluble dietary fiber, providing water-absorbing, emulsifying, structure-forming properties. The addition of flax seed processing products into minced meat provides an increase in the concen-tration of functional components, allows modeling the technological properties of the combined meat system. As a result of estimation the nutritional value of the model samples an increase in the content of essential components - protein, vitamins B, E, dietary fiber, minerals, ensuring the satis-faction of the daily requirement by 16.7–43.5 % was proved. In order to assess the reliability, rela-tionship and predict the dynamics of the functional and technological properties of complex food systems, a mathematical analysis of the experimental data was carried out, while calculating the Pearson's correlation coefficient, the equation of paired linear regression and the approximation co-efficient. As a result of solving the algorithms, a high degree of positive correlation was established between the concentration of flax flour in the meat system and its water-binding and water-holding properties. The positive dependence of the water-binding capacity of minced meat on the pH level, as well as the products yield on the water-binding capacity of the meat system has been proven. Moreover, the reliability level of the correlation coefficient for these indicators was set at p < 0.01 and p < 0.05. The calculation of the linear regression equation made it possible to predict the dy-namics of changes in the functional and technological properties of minced meat.