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The paper emphasizes the importance of not only the quantitative but also qualitative composition of protein in nutrition. The authors propose protein classification into three main groups according to the concept of reference (ideal) protein. A mathematical model is examined to solve the task of rational mixture production upon the given profile of reference protein. Two variants of the criterion for formation of optimal composition are described. One of them presents the classical sum of squares of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual for essential amino acid scores and 1 but with regard to only those amino acids, which scores are less than 1. The minima of these criteria at the set of variants for the content of ingredients are taken as targeted functions. The algorithm and the program of calculation were realized in the program environment Builder C++ 6.0. The macro flowchart of the algorithm is presented and detailed description of each block is given. The program interface before and after the start of the calculation module is shown. The main windows and interpretation of the presented data are described. An example of realization of the proposed mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans, flax, peanut, grit “Poltavskaya», dry red carrot) were used as an object of the research. Most plant proteins were incomplete. It is possible to regulate the chemical composition including correction of a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated that minimum essential amino acid score in the first composition was 0.79 (by the first criterion), in the second 1.0 (by the second criterion); the reference protein proportion in the mixture was 10.8 and 13.5, respectively, according to the first and second criterion. The comparative results by other quality indicators for protein in the mixture are also presented: the coefficient of amino acid score difference (CAASD), biological value (BV), coefficient of utility, essential amino acids index (IEAA).

This article presents studies of optimization of recipes and nutritional value of bakery products using six types of malt from cereals and legumes. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation of multicomponent food - products buns and breads was optimized.

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The article emphasizes the importance of the qualitative composition of protein in the diet. The authors propose to classify the protein into three main groups according to the concept of a reference (complete) protein. To solve the problem of blending in order to obtain a rational mixture for a given profile of the reference protein, a mathematical model is considered. Two variants of the criterion for forming the optimal blend are described. In the Builder C++ 6.0 software environment, an algorithm and a calculation program are implemented. An example of the implementation of the proposed mathematical apparatus is demonstrated in the preparation of a food composition consisting of five components of plant origin. The analysis of alternative variants showed that the minimum score of the first composition is 1.0 (the first criterion), the second is 0.82; the proportion of the reference protein in the mixture is 15.3 and 14.1, respectively, for the first and second criteria.