Dudarev, І., Panasiuk, S., & Kraglik, О.
(2022).
Optimization of pizza recipe compositions.
Commodity Bulletin,
15(1),
328-340.
https://doi.org/10.36910/6775-2310-5283-2022-15-29
ISSN 2310-5283
e-ISSN 3041-1432
UDC 67; 68; 33
Optimization of pizza recipe compositions
Received 26.09.2021, Revised 20.12.2021, Accepted 18.02.2022
Abstract
The aim of the article is to develop a mathematical model for optimizing pizza recipe compositions by energy value, taking into account the required ratio of pizza toppings, protein, fat and carbohydrate content, as well as the age of consumers and food intake. Methodology. During the development of a mathematical model for the optimization of pizza recipe compositions, the method of linear programming was used. Results. The trend in the restaurant business is that visitors are interested in the caloric content of dishes and their nutritional value. Therefore, in order to retain customers and respond to industry trends, restaurateurs try to take into account the wishes of consumers, in particular regarding the caloric and nutritional value of food. Pizza is the most common dish around the world, especially among children and young people. Due to the variety of fillings, this multi-component product allows us to satisfy the taste preferences of any category of consumers. Therefore, it is important that pizzerias have the opportunity to adjust and optimize the recipe of pizza compositions based on the diet recommended for a certain age group. Consumers who follow a healthy diet should limit themselves to a portion of pizza with an energy value of up to 2510 kJ. To improve the diet of children and young people, it is recommended that pizza recipes be based on the standards of the Nestlé Nutritional Profiling System (NNPS) or on the regulations of the country where it is made. When preparing pizza recipes, it is necessary to know what dietary restrictions are provided by the diet and which products may cause allergic reactions in the client. The developed mathematical model allows us to optimize the recipe compositions of pizza in terms of energy value, taking into account the required ratio of components of pizza filling, the content of proteins, fats and carbohydrates in them, as well as the age of consumers and meals. Practical significance. The developed mathematical model can be used when creating computer software for ordering a pizzeria, as it allows the customer to choose the recipe of the pizza and determine the optimal ratio between the selected components of the filling to ensure the recommended caloric content of the finished product for the client age group.
Keywords:
pizza,;pizza recipe; recipe optimization; pizza ingredients; pizza filling
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References
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