Optimization of food compositions according to the ideal protein profile in a personalized nutrition system

Abstract

Abstract The article deals with the problem of optimizing food compositions from plant raw materials according to the ideal protein profile. The mathematical formulation of the issue is carried out and the result is obtained by a computer software developed by the authors for this class of issues. Two options were used as criteria for the rationality of the blend being composed: with all essential amino acids of the proteins of the developed mixture components, and with only those essential amino acids, the score of which is less than one. The formation of the optimal blend was carried out for two criteria: the minimum score and the proportion of total protein based on plant materials. The resulting blends from mixtures of plant cultures have a higher biological value and can be used to enrich the composition of functional and specialized products, as well as in the development of products and diets for personalized nutrition.