Diet Development for Children with Lactose Intolerance Using the Optimization Method Based on the Given Gradient

Abstract

Milk and dairy products are important components of human nutrition, rich in calcium, necessary for the formation and maintenance of healthy bones. Dairy milk proteins contain all the essential amino acids. The study aimed at development culinary products made of lactose-free cottage cheese for the nutrition of children with lactose intolerance using the optimization method based on the given gradient. The thesis presents results of the lactosefree cottage cheese recipe development for nutrition of children in organized groups. A man developed recipe by the design method with a given nutritional composition under imposed restrictions. The existing breakfast ration of one of the schools in Ekaterinburg served as a starting point for calculating development indicators. The authors developed an application using the built-in solver of the Microsoft Excel software package, handling problems by the optimization method based on the reduced gradient applying dimension reduction by representing all parameters through independent variables. The authors studied the quality and safety indicators of the developed dish (organoleptic, physico-chemical and microbiological); presented data on the safety, conditions and shelf life of the developed baked pudding made of lactose-free cottage cheese with pumpkin. A man gave a positive assessment of the developed formulation for the introduction into the diet dishes range for children with lactose intolerance.