Year: 2026
Type: article
Abstract: The article presents the material to develop a cold sweet dish - rice pudding. Chlorella concentrate is used as a source of ingredients raising the food and biological values of the dishes. The cell wall of chlorella is hard and indigestible, but in the concentrate the cellulose membrane is destroyed, which will not interfere with the absorption of nutrients. Options for the ratio of ingredients in the developed formulations are defined by the design using the linear programming method using the Excel program «Search for solutions». The ratio of chlorella concentrate per 100 g of raw materials for the formulation options was 20% in samples No. 1 and №4, 5% in sample No. 2, 40% in sample No. 3. During the research, it was concluded that the rice pudding with chlorella concentrate has a higher score in comparison with rice pudding pink. The content of micronutrients in almost all the developed samples is higher, than the same indexes in the prototype, and the content of iron, vitamin B2, β-carotene satisfies the daily need by more than 15%, which indicates the functional properties of the developed product. According to organoleptic indexes, it is recommended to follow recipes №1 and №4 with 20% of chlorella concentrate.
Authors: З.А. Бочкарева, С.В. Медведева
Language: Russian
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7221581740
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