Aim: The aim of this research is to develop the technology for producing antianemic smoothie for pregnant women based on the optimization of the composition and organoleptic characteristics of the final product. Methods and Materials: The relationship of organoleptic criterion with the quantitative composition of the formulation is identified by neural network and regression analysis of the ranking score of organoleptic characteristics. The model parameters are obtained by means of "Statistica" software package. Convolution of balancing index and sensory evaluation is proposed in the form of a multiplicative function of desirability. The weight optimizing problem of the smoothie composition was solved by means of MathCAD scripts. Results and Discussion: At that, wheatgrass juice is an alternative source of iron supplement in the recipe of the smoothie. When modeling the weight composition of the developed product, particular attention was paid to the physiological need of pregnant women in nutrients and their content in food sources such as kiwi, grapes, yogurt, wheat germ juice, and honey. Mathematical optimization model of the smoothie composition for pregnant women needs to take into account the organoleptic characteristics of the combined product. The sensitivity of the network was the main criterion for the selection of ingredient composition that maximally contributes to sensory evaluation when mixing a smoothie. Conclusion: We came up to the conclusion that the most important components of the smoothie mix (in the context of organoleptic characteristics) are wheatgrass juice and yoghurt. In consequence of the research, we have developed the methodology of mathematical modeling of the smoothie composition for pregnant women, which meets most fully the following requirements: Optimal content of feedstuff with antianemic properties, and high organoleptic characteristics of the final product.

No abstract

No abstract

The article presents an overview of the features of the economic environment that forms the appearance of a modern catering enterprise. All this affects the stability of a company’s activities in market conditions and its ability to meet consumer expectations. The purpose of the research is to implement the basic principles of lean manufacturing in the practical activities of catering enterprises aimed at organizing the technological process in such a way that, with minimal labor costs and efficient use of material and technical equipment available at the enterprise, to obtain the maximum result associated with an increase in production profits and a decrease in the expenditure part of the balance. The profit of the enterprise is considered as the prosperity of the business. The selling price is determined by the market, and the reduction of losses is considered as a way to influence the amount of profit. The research methods used are analysis, synthesis, generalization, observation and forecasting. The results are as follows: the article emphasizes the need to pay attention to the development of the creative potential of a company’s personnel. The 5S methodology for system improvement of the working environment has been characterized. Standardization of production operations has been considered as a way to consolidate the best order of work. Assessing how close an enterprise is to its goal, performance indicators related to the use of overcoming methods for successful management of organizational changes are used. The standard directions of improving the company’s activities to minimize losses have been identified. With this in mind, the characteristic of the ADKAR model has been presented, which is found in almost any work and is associated with change management. The following conclusions have been drawn in order to achieve results in the activities of public catering enterprises: a lean manufacturing approach contributes to solving problems related to the final performance indicators of an enterprise, dependent on throughput, which, in turn, is associated with the consumer desire to visit this enterprise, which inspires employees to improve their skill level to meet the bar of guests’ expectations.

This study purpose was to optimize the production technology of encapsulated functional detoxicants based on combined dietary fibers (DF) obtained from beet pulp according to the developed technology. Production technology optimization for functional encapsulated food products was performed using mathematical programming methods based on Statistica v.10 and MathСAD v.15 software environments. An optimal technological production mode for encapsulated food products with high quality indicators, having an increased detoxification ability in relation to heavy metal ions, including combined DF, obtained from beet pulp.