MATHEMATICAL MODELLING OF DETERMINING THE DYNAMICSOF THE NUTRITIONAL VALUE CONTENT OF CLASSIC KEFIR AND THREE TYPES OF FLAVORS OF FUNCTIONAL KEFIR

Abstract

The main purpose of this paper is to conduct mathematical modeling and statistical analyses as a tool for determining the dynamics during the time of the total content of proteins, dry matter, milk fats, and minerals in three flavors of functional kefir and classic kefir.

The functional kefir variants include dietary fiber and flavors: strawberry (CKS), vanilla (CKV), and peach (CKP). A comparison is made against the non-flavored, without dietary fiber, classic kefir (control-CK).

Analyzing the trends in protein, dry matter, and milk fat content over time involved employing regression analysis, with cubic functions fitting the storage data best. Statistical significance (p < 0.05, p < 0.01, p < 0.001) was determined via t-tests, comparing sample values (functional kefir vs. classics kefir) across different storage durations (1st, 7th, 14th, and 21st day). Additionally, essential minerals were evaluated using t-tests and subjected to Principal Component Analysis (PCA).

From the results obtained following the research, the nutritional value of the classic kefir was determined versus the functional kefir, and in the function of the storage dynamics.

Results reveal distinct nutritional profiles in functional kefirs. Protein content varies across storage periods, with vanilla kefir exhibiting unique patterns. Dietary fiber and flavors influence dry matter content, affecting the stability of functional versus control kefirs. Milk fat content differs due to added ingredients. Essential minerals show minimal differences between functional and control kefirs, except for magnesium and sodium in select cases. PCA highlights mineral relationships