FUNCTIONAL PASTA PRODUCT

doi: 10.25712/ASTU.2072-8921.2021.04.008

Abstract

The article discusses the possibility of creating functional pasta. For the development of enriched pasta from wheat bakery flour, unconventional raw materials were selected that were approved for use in the food industry in accordance with TR CU 021/2011. Used chickpea flour, green buckwheat flour, lentil groats, pumpkin puree, flaxseed, flax bran, stinging nettle. Inspection and preparation of raw materials for further use was carried out. The calculation of the technological parameters of the batch was made, the average batch was selected, the temperature, as well as the quantitative range of the introduction of drinking water was calculated. Samples have been developed using traditional technology. Ranges for the addition of the recipe components were theoretically calculated. Then, the efficiency of molding was tested on 39 samples with different intervals of adding enrichment additives. Based on the results, basic recipes of pasta were compiled, a tasting assessment was carried out, then the basic products were enriched with chopped leaves of dioecious nettle. The best combinations were selected, physical and chemical analysis was carried out. The physiological effect is indicated with the systematic use of the developed products in accordance with GOST 55577, taking into account the loss of nutrients during the heat treatment of products. Analyzing the data obtained, a conclusion was drawn about the benefits of the developed functional pasta.