A comprehensive approach to design molded culinary products using cottage cheese for school meals

Timofeevna, Shamkova Natalia; Vasilievich, Usatikov Sergey; Vladimirovna, Dobrovolskaya Anastasia; Muhsen, Abdulhamid Asmaa

doi:10.1590/1981-6723.21820

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 24 • 2021 • https://doi.org/10.1590/1981-6723.21820 copy

A comprehensive approach to design molded culinary products using cottage cheese for school meals

Uma abordagem abrangente para projetar produtos culinários moldados à base de queijo cottage para refeições escolares

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Among the main challenges regarding the food industry, it could be noted that it is necessary to make food products with the required quality and affordable cost. Computing modeling methods solved such tasks by optimizing food recipes based on specific product criteria. However, the problem of optimizing school meals still needs to be addressed. Cottage cheese and culinary products are valuable sources of protein and calcium. They are particularly in demand for schoolchildren’s nutrition. This research aimed to develop molded culinary products with cottage cheese (cheese pancakes) based on the criteria convolution method using the Harrington-Mecher desirability function, i.e., a generalized desirability function in order to meet the physiological needs of school-aged children. The components used were cottage cheese, two additives from Jerusalem artichoke: (M1: «Jerusalem artichoke, pumpkin, pear» or M2: Jerusalem artichoke, quince, mountain ash), egg, and dry components (barley flakes or oat flour). Components were combined at specific ratios; the masses obtained were subject to structural-mechanical and sensory analysis. To determine the optimal equation of the dependence of the critical shear stress (yield stress) regarding the quantitative recipe composition, regression analysis was conducted, followed by Multi-criteria optimization based on Harrington’s desirability function. Two cheese pancake recipes were proposed, as they showed optimum quality characteristics of the final product: Recipe 1 (%): Cottage cheese 74.0, plant additives 14.0, oat flour 7.7, eggs 4.3; Recipe 2 (%): Cottage cheese 69.0, plant additives 17.0, flakes barley 10.0, eggs 4.0. The proposed approach was effective in optimizing various molded culinary products and represents a methodological basis for finding new innovative technological solutions in the food industry and public catering.

Keywords:
Children's nutrition; Cheese pancakes; Recipe; Optimization; Desirability function; Nutritional value; Jerusalem artichoke

Mass fraction of plant additives.%	Moisture content.%	Mass fraction of protein.%	Critical shear stress (δ. Pa)	Shear modulus (G. Pa)
with the addition of (M1)
0	58.7	16.0	2725.21	1789.39
5.0	59.52	15.32	2540.21	2029.0
10.0	60.33	15.53	2410.90	2169.52
15.0	61.15	14.95	2363.42	2293.56
20.0	61.96	14.36	2188.03	2870.38
25.0	62.78	13.78	2085.36	3434.63
30.0	63.59	13.19	2041.48	3810.73
with the addition of (M2)
0	58.7	16.0	2725.21	1789.39
5.0	59.33	15.42	2692.61	1831.06
10.0	60.18	15.65	2573.49	1985.34
15.0	61.0	15.03	2487.38	2093.97
20.0	61.84	14.81	2364.79	2375.44
25.0	62.51	13.95	2278.05	2630.87
30.0	63.34	13.30	2198.74	2967.12

Mass fraction of eggs.%	Moisture.%	Protein.%	Ratio of moisture and protein in the product	Critical shear stress (δ. Pa)	Shear modulus (G. Pa)
cottage cheese mass with 15% (M1)
0	61.15	14.95	4.09	2363.42	2293.56
3.0	62.10	13.92	4.46	2362.90	2376.61
5.0	62.33	13.90	4.48	2358.79	2388.22
7.0	62.55	13.88	4.50	2354.43	2418.15
9.0	62.77	13.86	4.52	2342.08	2429.92
11.0	62.97	13.84	4.54	2339.93	2452.03
13.0	63.17	13.81	4.57	2316.92	2478.67
cottage cheese mass with 20% (M2)
0	61.84	14.81	4.18	2364.79	2375.44
3.0	63.09	13.26	4.76	2263.80	2678.21
5.0	63.30	13.25	4.78	2251.41	2681.19
7.0	63.50	13.24	4.80	2245.40	2699.62
9.0	63.70	13.23	4.81	2236.25	2720.21
11.0	63.88	13.22	4.83	2223.04	3775.67
13.0	64.06	13.21	4.85	2204.31	3792.84

Mass fraction of dry components.%	Indicator name
Mass fraction of dry components.%	Moisture.%	Protein.%	Ratio of moisture and protein in the product	Critical shear stress (δ. Pa)	Shear modulus (G. Pa)
oat flour	cottage cheese mass with 15% M1 and 3% of eggs
0	62.10	13.92	4.46	2362.90	2376.61
3.0	60.57	13.88	4.36	2368.83	2343.52
6.0	59.11	13.83	4.27	2384.91	2232.11
9.0	57.72	13.79	4.19	2393.13	2143.53
12.0	56.42	13.75	4.10	2465.98	2109.44
15.0	55.18	13.71	4.02	2481.63	2087.57
18.0	54.01	13.68	3.95	2567.16	2024.72
oat flour	cottage cheese mass with 15% M1 and 5% of eggs
0	62.33	13.90	4.48	2358.79	2388.22
3.0	60.77	13.85	4.39	2361.32	2354.33
6.0	59.31	13.81	4.30	2371.25	2247.51
9.0	57.93	13.77	4.21	2389.91	2161.15
12.0	56.62	13.73	4.12	2455.75	2122.06
15.0	55.38	13.69	4.05	2479.93	2093.72
18.0	54.20	13.66	3.97	2551.76	2035.43
barley flakes	cottage cheese mass with 20% M2 and 3% of eggs
0	63.09	13.26	4.76	2263.80	2678.21
3.0	60.65	13.20	4.59	2364.91	2381.72
6.0	59.28	13.17	4.50	2383.93	2249.31
9.0	57.97	13.14	4.41	2393.23	2152.22
12.0	56.74	13.11	4.33	2451.56	2132.32
15.0	55.57	13.09	4.25	2479.83	2093.43
18.0	54.46	13.08	4.16	2552.20	2036.69
barley flakes	cottage cheese mass with 20% M2 and 5% of eggs
0	63.30	13.25	4.78	2251.41	2681.19
3.0	60.86	13.20	4.61	2361.30	2554.34
6.0	59.48	13.18	4.51	2374.74	2375.57
9.0	58.18	13.15	4.42	2389.93	2161.10
12.0	56.94	13.13	4.34	2424.54	2128.25
15.0	55.77	13.10	4.26	2473.51	2095.59
18.0	54.66	13.07	4.18	2549.18	2043.33

Variables	Fisher’s exact test	Probability of null hypothesis for F-criterion (p)	Correlation index (Multiple R)	Coefficient of determination RI (R?)	Adjusted R	Coefficient of Regression equation (a_n)	Student’s t test	Probability of null hypothesis for coefficients of regression equation (p-level)
Recipe 1
values of coefficient regression a₀	118.1198	0	0.98	0.96	0.95	680.1926	6.800	6.0×10^-6
Cottage cheese (х₁)						20.2629	17.229	2.7×10^-11
Eggs (х₃)						13.2961	5.5269	5.8×10^-5
Oat flour(х₄)						20.9157	12.350	4.5×10^-9
Recipe 2
values of coefficient regression a₀	117.0795	0	0.98	0.95	0.95	680.0817	6.801	6.0×10^-6
Cottage cheese (х₁)						20.2646	17.235	2.7×10^-11
Eggs(х₃)						13.3013	5.531	5.8×10^-5
Barley flakes(х₄)						20.2666	11.971	3.0×10^-9

Sample name	Indicator value
Sample name	Moisture to protein ratio	Critical shear stress, δ, Па	Shear modulus,G, Па
Recipe 1	from 4.10 to 4.21	from 2393.13 to 2465.98	from 2109.43 to 2143.52
Recipe 2	from 4.41 to 4.51	from 2340.74 to 2393.24	from 2152.21 to 2375.57

Indicator name	Cheese pancakes with carrots (control)	Cheese pancakes with the addition of M1 and oat flour	Cheese pancakes with the addition of M2 and barley flakes
Mass fraction, %
protein	11.8	16.4	15.4
fat	9.4	4.5	3.9
carbohydrates	15.5	9.9	10.7
Minerals, mg / 100g
calcium	97.4	124.7	117.1
magnesium	16.7	26.3	30.9
phosphorus	165.7	198.4	187.5
Vitamins, mg / 100 g
thiamin	-	0.1	0.1
riboflavin	0.1	0.2	0.2
ascorbic acid	0.2	0.6	1.7
Energy value, kcal	224.3	172.3	172.8

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding author: Abdulhamid Asmaa Muhsen, Kuban State Technological University, Department of Public Catering and Service, st. Moskovskaya 2, 350072, Krasnodar - Russia, e-mail: asmaa.abdulhamid1986@gmail.com