Development of a creamy pasta recipe with the observance of macronutrient balance

The aim of the study is to create a balanced composition product with an increased nutritional density and an optimal ratio of macronutrients based on dairy raw materials. The object of the study was models having a ratio of protein, lipid and carbohydrate components equal to 1:1:4. All the ingredients used belong to domestic manufacturers. The general consumer characteristics of the samples were investigated by organoleptic and analytical methods. The causes affecting the consistency defects were identified and evaluated. Taking into account the data obtained, the formulation was adjusted. The physical and mechanical parameters of the samples were studied during the work using the Weissenberg Rheogoniometer.