Year: 2025
Type: book-chapter
Abstract: This paper discusses scientific approaches to developing a new ice cream recipe with rosehip and blue tea extracts. The paper presents the results of mathematical modeling to determine the optimal ratio of ingredients to achieve maximum nutritional value and organoleptic characteristics. Full-scale experiments were conducted, the data from which were used to build regression models and optimization algorithms. The methods of statistical planning of experiments and the use of Design Expert software for calculating the coefficients of the mathematical model are described. The results can be used in the development of functional food products with increased biological value. Based on the obtained mathematical models, a specialized program “Blending” was developed for the automated selection of the optimal composition of ice cream, taking into account the specified parameters. This tool allows you to predict the effect of ingredients on the final properties of the product, analyze their interaction and offer recipes that meet the requirements for nutritional value, texture and taste.
Authors: Sergii Kotlyk, Oksana Sokolova
Institution: Odesa National University of Technology
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
OpenAlex ID: W4409416800