АС ТҰЗЫ ТӨМЕНДЕТІЛГЕН ЕТ ЧИПСТЕРІНІҢ ТИІМДІ РЕЦЕПТУРАСЫН BOX–BEHNKEN ӘДІСІМЕН МОДЕЛЬДЕУ

Abstract

This study addresses the optimization of a meat chips formulation by partially replacing table salt with a natural powder derived from the Salicornia plant. Considering the health risks associated with excessive salt consumption, a powder made from the dried aerial parts of Salicornia, grown in the village of Kyzylkol, Sozak district, was used as a natural salt substitute. Based on the three-factor Box–Behnken method, two formulations were developed, and the interdependence of factors affecting their organoleptic properties was determined through mathematical modeling. The adequacy of the models was verified using the Design-Expert software. The results showed that chips with added Salicornia powder were highly rated by consumers: the optimal rating for formulation No.1 was approximately Y ≈ 8.9, and for formulation No.2 – Y ≈ 9.0. It was proven that the use of Salicornia powder allows for up to 50% replacement of table salt while preserving the taste and technological qualities of the product.