Computer modeling of recipe composition of reduced sugar cookies energy values

The current scientific and applied direction in the food industry is the modeling of food recipes with given consumer properties. The article presents the results of the study of the possibility of applying the methods of mathematical modeling of the recipe composition of enriched flour confectionery products of reduced energy value based on an extruded composite mixture of wheat and flax seeds (ECS). Among flour confectionery products, a significant volume is occupied by sugar cookies, which are characterized by low nutritional and high energy value due to the high content of animal fats and polysaccharides. One of the ways to implement the task of reducing calorie content and increasing the nutritional value of food products is replacing energy-intensive components in the formulation with low-calorie ones. In this regard, extruded vegetable raw materials with a high protein content, the content of polyunsaturated fatty acids, water-soluble substances can be a promising raw material resource in the development of recipes for sugar cookies, which allows, firstly, to reduce the content of energy-intensive raw materials in the recipe, and secondly, increasing nutritional value due to enrichment with functional food ingredients (minerals, vitamins, polyunsaturated fatty acids and dietary fiber). The design of multicomponent flour confectionery products contributes to the rational use of raw materials, the expansion of the range of fortified competitive food products with increased nutritional value. The aim of the study is to optimize, using the simplex method, the recipe composition of sugar cookies with the use of ECS according to the criterion of energy value minimization. As a result, an optimal recipe for sugar cookies was proposed and a vector for reducing the energy value by using the technological potential of the ECS of wheat and flax seeds was substantiated.