| Issue |
E3S Web Conf.
Volume 395, 2023
International Scientific and Practical Conference “Ensuring the Technological Sovereignty of the Agro-Industrial Complex: Approaches, Problems, Solutions” (ETSAIC2023)
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|
|---|---|---|
| Article Number | 03002 | |
| Number of page(s) | 8 | |
| Section | Creation of Safe and High Quality, Including Functional Food Products Based on Modern Genetic and Selection Methods in Crop and Livestock Production | |
| DOI | https://doi.org/10.1051/e3sconf/202339503002 | |
| Published online | 06 June 2023 | |
Study of the influence of vegetable powders on the quality indicators of pasta
1 Kostanay Regional University named after A. Baitursynova, 110000, Kostanay, st. Abaya 28, Republic of Kazakhstan
2 Kostanay Engineering and Economic University named after M. Dulatov, 110000, Kostanay, st. Chernyshevsky, 59, Republic of Kazakhstan
3 Kostanay Polytechnic Higher College, 110000, Kostanay, Kobylandy Batyr Avenue 3, Republic Kazakhstan
* Corresponding author: dkalitka@list.ru
A rapid development of areas related to the manufacturing of products of increased nutritional value has captured almost all countries of the world. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise “Kostanayskyi melkombinat” JSC was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated.
© The Authors, published by EDP Sciences, 2023
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