One of the main objectives of the state policy in the field of nutrition is to increase the production of functional products. Dried spirulina can become one of such functional products. Studies have established that it is rich in high-grade proteins, fats, carbohydrates, dietary fibers, vitamins and mineral elements, and an analysis of foreign and domestic literature proves its functional purpose. The article presents the results of determining the optimal application of spirulina in public catering dishes (products) that does not change their organoleptic characteristics.
spirulina, public catering, nutritional value, organoleptic indicators, jelly, pancakes
1. FAO Report (2008). A review on culture, production and use of spirulina as food for humans and feeds for domestic animals and fish. Rome: Food and agriculture organization of the united nations.
2. Ciferri O. Spirulina, the edible microorganism / O .Ciferri // Microbiology and Molecular Biology Reviews - American Society for Microbiology, 1983. - December (vol. 47, no. 4). - P. 551-578. - PMID 6420655.
3. Babadzhanov A.S. et al. Chemical Composition of Spirulina Platensis Cultivated in Uzbekistan // Chemistry of Natural Compounds: journal. - Vol. 40, no. 3. - P. 2004.
4. DiazDelCastlio, B "TheDiscover and Conquest of Mexico 1517-1521" 1928 p. 300 [Electronic resource]. - URL: https://health-diet.ru (date of reference: 05/24/2022).
5. Mukhitdinova S.Z. Biochemical composition of spirulina platensis and its application in medicine / S.Z. Mukhitdinova, S.T. Topal // Proceedings of the VIII International Student Scientific Conference "Student Scientific Forum". - 2016. - pp. 120-128.
6. Komisarova A.V., Ikromova S.B. Spirulina microalgae: cultivation and features of its biochemical composition [Electronic resource]. - URL: https://www.elibrary.ru (date of reference: 05/24/2022).
7. Collection of recipes of dishes and culinary products for catering enterprises: collection of technological standards in 2 hours/ Ministry of Trade of Russia. - M.: Khlebprodinform. - part 1. - 1996; part 2. - 1997.
