| Summary: | The existing need for innovative products and technologies requires a change in the approach to their development. Complexity of complex food disperse systems makes it difficult to predict changes in technological process of new generation functional food production. The authors propose a simulation of qualitative characteristics of the product being developed based on the construction of a qualimetric model taking into account specific functional and technological properties. The aim of the study was to use a qualimetric model to create recipe compositions of combined snack foods. The objects of the study were snack vegetable compositions from dehydrated vegetation raw materials. The research methods used: calculation method for determining nutritional and biological value, method for determining dry substances or moisture GOST 28561, organoleptic analysis method (profile method), analysis of textural indicators was performed on a STZ Textural Analyzer (Brookfield, USA). When developing a qualimetric model, the authors considered control points with the selection of the nomenclature of indicators characterizing the snack products of this type as a whole, which allowed later to apply this model to other recipe compositions. The most significant qualimetric indicators are: nutritional value, organoleptic and structural-mechanical indicators characterizing the degree of acceptability of consumer qualities. Comparison of actual indicators for quality groups with the planned baseline ones, made it possible to select the optimal product sample for qualimetric indicators, with all other things being equal. A qualimetric model developed by a team of authors is relevant for modeling compositions of combined snack products and can be used to calculate and verify the quality level of products from other plant raw materials of functional purpose produced by the dehydration method.
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