Improving the quality of flour dishes using vegetable milk analogues based on the development of a qualimetric model

Abstract

Flour dishes have a simple production technology and are in demand among various groups of the population. A qualimetric model has been developed to predict the quality of flour dishes using vegetable milk substitutes. This product quality assessment tool provides an opportunity to measure the achieved result in numerical form, taking into account the characteristics and properties of the product, as well as to justify the results by the objectivity of the analyzed parameters, since they can be accurately quantified by objective instrumental research methods. The purpose of the research presented in this paper is to develop a model of qualimetric forecasting and assessment of food quality on the example of flour dishes using vegetable milk substitutes. The relevance of using plant-based milk substitutes in the recipe of flour dishes is determined by the following reasons: lactose intolerance among consumers, religious fasts and restrictions. Plant-based milk substitutes have a soft and delicate taste; they are easily absorbed by the body due to their natural composition and the absence of cholesterol. This makes them an ideal choice for people suffering from cardiovascular diseases. When forming the quality of flour dishes with vegetable milk substitutes, 9 indicators of consumer preferences and 7 measured indicators are taken into account. A comparison was also made with 3 analogues and target values of quantitatively measured indicators and units of measurement were selected. The results of this study will presumably be able to be used to assess the quality of flour dishes using vegetable analogues of milk. This will provide an opportunity to replenish the range of food products on the market of the Russian Federation, to ensure its quality, competitiveness and safety for consumers.