Modeling of organoleptic indicators of the quality of flour products using Saccharina Japonica

An experimental technique for sensory evaluation of flour products using seaweed (kelp) is described. A mathematical model has been developed that makes it possible to find the optimal composition for creating a product with a high iodine content with high organoleptic quality indicators, which gave a high convergence with the experimental values. The program makes it possible to determine the area where assessments of the appearance, consistency, taste, odor of the product when introducing unconventional raw materials into the recipe are most optimal.