Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators

The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 "SARTORIUS" apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry" Russian Federation, Moscow. According to the study's findings, all quality indicators are within acceptable ranges, except for pasta with the addition of millet 23.3%, recipes for pasta with the addition of millet have been developed, a utility model patent has been obtained in the territory of the Republic of Kazakhstan No. 7071, issued by the Republican State Enterprise on the right of economic management "National Institute of Intellectual Property". In conclusion, pasta recipes with the addition of millet have been developed. According to the study's findings, all quality indicators are within acceptable limits except pasta with the addition of millet, which accounts for 23.3% of the total.


INTRODUCTION
On the global market today, there are more than 350 different types of pasta.Additionally, its astounding variety ranges from classic tubes to tennis rackets [1].Italy is the uncontested world leader in pasta manufacturing, with an annual per-capita consumption of 24 kilos [2].According to the International Pasta Organization, Greece is ranked number four in the world for pasta consumption, after Italy, Tunisia, and Venezuela [3].Turkey's demand for pasta increased by 20% during the coronavirus pandemic, according to a survey conducted by the Turkish Pasta Manufacturers Association, and the average yearly pasta consumption among Turks is 8 kg.Based on this indication, Turkey was ninth on the list of nations that consumed pasta in 2021 [4].In Britain, spaghetti is consumed by more than two-thirds (68%).The most often consumed variety of pasta in the UK is fusilli, which is shaped like a spiral.According to a recent YouGov [5] research, 19% of respondents favored it.Regarding pasta consumption, Russia rounds out the top 10 nations (Italian pasta).The analytical and statistical division of Barilla published these findings [6].
About 95% of the country's adult population consumes macaroni products regularly [7].According to the Statistics Portal for Market Data for 2022, the number of countries in the world that eat pasta is as follows [8]. Figure 1 shows that pasta consumers worldwide are increasingly appreciating pasta as the basis of delicious and nutritious food.Italy, and France, the United States are the largest pasta market.According to the IPO, Italians are a major consumer of pasta: their per capita consumption is 23.5 kg, a total of 1.4 million tons.Next in line: Tunisia (17 kg), Venezuela (12 kg), Greece (11.1 kg), Chile (9.4 kg), Argentina, Turkey, and Iran -only about 8.5-8.7 kg per capita, followed by Portugal and the Czech Republic.Markets are growing dynamically in Asia (growth of 8.6%) and Africa (growth of 2.6%).

Figure 1
Eating percentages of pasta in the world in 2022.
According to 9 months of 2022, 122.8 million tons of products were produced in the Republic of Kazakhstan.There is an increase in the indicator compared to the same period last year by 5.8% (Figure 2).According to the ministry, 159.8 thousand tons of pasta were produced in 2021.It is noted that Kazakhstanis consume an average of about 130 thousand tons of pasta annually [9].
Figure 2 The production of pasta in the Republic of Kazakhstan in the period from 2019 to 9 months 2022, tons.
The Food and Agriculture Organization of the United Nations has published data on the forecast of grain production and trade in the world as of December 02, 2022 (Figure 3).The wheat consumption in the world in the 2022-2023 season remains unchanged at 775 million tons compared to last month, which is slightly higher (by 0.2%) than the level of the 2021-2022 season; at the same time, it is expected that an increase in food consumption of wheat can compensate for the expected decrease in its consumption for feed and, although to a lesser extent, consumption for other needs [10].People of all ages, from young children to the elderly regardless of financial class consume pasta since it is a basic cuisine everywhere in the world, especially in emerging nations.High-quality pasta should have the following qualities: firmness, elasticity, minimized cooking loss, stickiness, ease of preparation, and good firmness after cooking [11].Due to the rising number of Chinese customers who have lived abroad and who follow Western dietary customs, pasta is becoming a more popular Western food item in China.Pasta imports to China totaled $342 million in 2020 [12].There are now several recognized standardized papers (Interstate Standard; further GOST) in the Republic of Kazakhstan that regulate the specifications for pasta, establish the guidelines for their acceptance, and lay out the criteria for determining their quality.GOST 31743-2017's paragraph 3.1 states that "Pasta Products".General technical specifications " the phrase "Pasta: A food product made from the products of processing of cereals and non-grain crops using additional raw materials and without it, mixing with water, with further molding and drying in various ways" [13].
Pasta is divided into group A (pasta made from durum wheat flour, primarily used for producing highquality pasta products because of its superior characteristics) and into grades: the highest, first, and second; groups B and C -the highest and first.Depending on the type of source wheat and flour grade, pasta is divided into groups:  Group A pasta: Pasta prepared from durum wheat flour. Group B pasta: Pasta produced from soft wheat flour. Group B pasta: Pasta prepared using bread wheat flour or all-purpose wheat flour.
Pasta can be cut, pressed, or stamped according to moulding technique.Pasta is divided into types: tubular, filamentous, ribbon and curly.Pasta of all varieties is separated into long and short pasta.Long pasta may be single-or double-bent, formed into skeins, bows, nests, and more.Long pasta may be cut into skeins, bows, and nests of any weight and size.Pasta must meet the requirements of GOST 31743-2017 "Pasta products.General technical conditions" as listed in Table 1 under organoleptic parameters.According to microbiological indicators, pasta must adhere to the requirements established in TR CU 021/2011 Technical Regulations of the Customs Union "On Food Safety" or regulatory legal acts in effect on the state's territory.The content of toxic elements, mycotoxins, pesticides, and radionuclides in pasta must comply with the requirements established in TR CU 021/2011 Technical Regulations of the Customs Union "On Food Safety" or regulatory legal acts in force on the territory of the state [14].Because of increased demand from health-conscious customers, researchers and food producers are increasingly interested in developing pasta products high in minerals, vitamins, fiber, and low glycemic index.The Food and Drug Administration (FDA) and the World Health Organization (WHO) both see pasta as a good vehicle for adding nutritional supplements.Due to its low price, lengthy shelf life, and widespread consumption, pasta, among other functional foods, is suitable for health benefits.Additionally, millets stand out among cereals because of their high calcium, dietary fiber, polyphenol, and protein contents.Millets are a wonderful option for celiac disease patients affected by wheat and other glutencontaining cereal grains since they are gluten-free [15].Being the first crop to be harvested in the year, it provides the indigenous people in many regions of the world with essential food grain.It should be regarded as a necessary food for ensuring nutritional security since it is a high source of protein (7.7 g/100 g), very rich in carbohydrates (67.0 g/100 g), and low in fat (4.79 g/100 g).
In comparison to other millets and grains, little millet has phosphorus (220 mg), iron (9.3 mg), and fat (4.7 g) per 100 g, iron (9.3 mg), crude fiber (7.7 g), and phosphorus (220 mg) per 100 g which is similar to cereals and other millets.Little millet's high dietary fiber content contributes to its low glycaemic index, and a recent study on little millet found that this increased dietary fiber level causes little millet to have a hypoglycemic impact.It contributes significantly to the diet's supply of considerable levels of phytochemicals and antioxidants.There is a need to address the varied needs for millet-based food items since consumers are becoming more aware of the health advantages of millet [16].Semolina, which is typically used to make pasta, is high in calories but low in dietary fiber, vital amino acids, minerals, and other nutrients [17].According to research, the pasta matrix sustains nutritional stability and can be an excellent transporter to improve dietary components [18].The popularity of multigrain meals has grown due to their health benefits, such as delayed digestion, cholesterol-lowering effects, antioxidant, anti-carcinogenic, and anti-inflammatory qualities [19].Over the last decade, some fascinating research has been conducted to increase the nutritional potential of pasta by combining the flour of various kinds of cereals, such as quinoa and faba bean flour [20], fermented quinoa flour [21], plant proteins made from mushroom powder, Bengal gram flour, and defatted soy flour (DSF) [22], [23].
The current study aimed to develop new technologies (Recipes) for making pasta (as a new technology for pasta production) with millet and determination of organoleptic and physicochemical quality indicators.

Scientific Hypothesis
The purpose of the current study was to develop millet and determination of organoleptic and physicochemical quality indicators.The main scientific hypothesis is to increase traditional pasta's nutritional value and consumer properties by using appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with millet 7.7 15.5 %).We are expecting to develop pasta recipes with good characteristics to solve some problems such as the fragility to solve the problem of transportation and others.

MATERIAL AND METHODOLOGY Samples
Millets, wheat flour, starch, pea, soy, amaranth flour, gluten-free flour, durum wheat (genotype), and flax seeds have been purchased from local markets in Almaty, Kazakhstan.As a rule, traditionally, the composition of pasta is wheat flour and water.

Chemicals
The chemical composition (starch and amaranth flour, gluten-free flour, soy, pea) was determined.

Animals, Plants and Biological Materials
Animal and biological materials weren't used in this research.
To produce pasta for consumers with gluten intolerance, gluten-free flour was added, such as rice, buckwheat, and corn.Various vegetable and fruit powders such as starch, pea, soy, and amaranth were added to gluten-free flour.Increasing the biological value of pasta products and giving them therapeutic and prophylactic properties was a partial replacement of wheat flour of the highest grade with flour from flaxseeds.Flaxseed flour proteins significantly exceed wheat proteins in the amino acid composition.The fiber in flaxseed flour contains up to 30% of the total weight.Flaxseed flour also contains minerals and vitamins in an easily digestible form.
Many domestic and foreign scientists in search of new sources of raw materials and functional additives for pasta production, which would contribute to reducing calories, increasing nutritional value, and enriching with functional ingredients, talk about the relevance of this direction [24], [25].As part of our research, millet is used as a food additive.
Millet contains about 12-15% protein, 70% starch, and essential amino acids.There is 0.5-8% fiber in cereals, 2.6-3.7%fat, a little sugar -up to about 2%, vitamins PP, B1 and B2, as well as a large amount of potassium, magnesium, and phosphorus.Millet holds the record for the content of molybdenum and magnesium.It is millet that is considered the least allergenic grain crop.The body easily absorbs this cereal -even people with sensitive digestion can include it in their diet.

Laboratory Methods
Following the requirements of GOST 31743-2017 "Pasta products, general technical conditions", GOST 31964-2012 "Pasta products, acceptance rules and methods of quality determination", studies were conducted on organoleptic parameters (color, shape, taste, smell) and physicochemical parameters, such as humidity.
There are the following methods for determining humidity according to GOST 31964-2012 (Figures 4-6):  by drying to a constant mass,  accelerated drying method,  by the express method,  on the MA-30 "SARTORIUS".Following GOST 572-2016 "Millet grain ground.Technical conditions" the organoleptic indicators of millet, which consist of color, smell, and taste, are considered.
The color should be "yellow of different shades", the smell "characteristic of millet groats, without foreign odors, not musty, not moldy" and the taste "characteristic of millet groats, without foreign tastes, not sour, not bitter".
Where: М -the weight of the additive; M c -the mass of raw materials; % -the percentage of input raw materials.
The grits weighed on the KERN 440-45N (Germany, Balingen, manufacturer "KERN & Sohn GmbH") device.Kneading the dough with the addition of millet was carried out for about 30

Statistical Analysis
All data are presented as the mean standard deviation (SD) of three independent experiments, and significance is defined as p <0.05.Utilizing Excel and STATISTICA 13 applications, the research's collected data were statistically analyzed (Dell, StatSoft).

RESULTS AND DISCUSSION
Developing new recipes to produce pasta with the addition of millet can be a great way to increase the nutritional value of this popular food item.Millet is a type of gluten-free cereal grain, high in fiber, and rich in various vitamins and minerals.Gluten protein in durum wheat semolina provides significant features such as low cooking loss, good texture, low surface stickiness, and resistance to surface disintegration [26].Making millet pasta typically involves grinding the millet into a fine flour, which is then combined with water to form a dough.This dough can be shaped into various pasta shapes, such as spaghetti or penne, and then dried.Several organoleptic and physicochemical quality indicators can be measured to determine the quality of the resulting millet pasta.Organoleptic quality indicators include factors such as the pasta's appearance, flavor, texture, and aroma.Pasta is now available in countries all over the world, and it is one of the most popular dishes due to its nutritional content, organoleptic properties, and ease of preparation [27].For example, when cooked, the pasta should have a uniform color and texture, a pleasant aroma, and a satisfying flavor and texture.Physicochemical quality indicators include moisture content, protein content, and cooking quality measurements.Cooking qualities are an important factor in pasta evaluation [28], [29], [30].Cooking loss is one of the most important criteria that influence consumer approval of this type of product, hence it is very useful in predicting the overall cooking performance of pasta.All fiber-enriched pasta samples had cooking losses that did not surpass the expected values for durum wheat pasta [31], [32], [33].The following cooking parameters are used to evaluate pasta quality: optimum cooking time, cooking loss, water absorption index, and swelling index.The optimal cooking time (OCT), the time required to see the disappearance of the center core when pasta is gently squeezed between two glass slides, is usually one of the first technological criteria checked following pasta manufacturing.Most of the time, OCT is lowered following pasta fortification [34], [35].For example, the pasta should have a low moisture content to ensure a long shelf life, a high protein content to provide adequate nutritional value, and good cooking quality, meaning it should cook evenly and retain its texture and shape [36].The optimal cooking time, according to the American Association of Cereal Chemists (AACC), is when the center core of the pasta simply disappears when squeezed between two glass plates.Pasta fortification increased optimal cooking time and water uptake while lowering the swelling index [37], [38], [39].Water absorption capacity is critical in developing ready-toeat foods, and a high absorption capacity may guarantee product cohesion [40], [41].

Structure:
The millet colour was studied on the equipment CHROMA METERCR-410 (Japan, manufacturer "Konica Minolta Sensing Europe").As a result of the measurement, the following data were obtained (Table 3): Table 3 Color characteristics measurement of millet.The millet with fractions obtained were 315 microns, 670 microns and 1.25 mm.The distinctive yellow color generated by the high carotenoid content of durum wheat semolina is one of the most essential parameters that define pasta quality.Color is incredibly essential and has a major influence on consumer decision.Some components may significantly alter the color of the new pasta compositions [42], [43], [44], [45].The product's colour is an important quality element that is highly tied to consumer impression.An increase in pearl millet flour in the blend resulted in a change in the color of uncooked pasta, which is regarded as an undesirable attribute.Pasta with a brilliant yellow color is preferred by most pasta customers [46], [47], [48] [49], [50].

Number of measurements carried out
Installation Time: Water, 7.7% millet and premium grain.The dough is kneaded for 30 minutes (according to the timer).The amount of water used to obtain a moisture index of 28% at the "press" stage is given below (Table 4): Table 4 The amount of water used in kneading the dough to achieve a humidity of 28% after the press.After the pasta is released, they are laid out on a sieve for drying.An increase in moisture content can accelerate biochemical and microbiological activities, decreasing product quality.The results show that none of the samples exceeds the allowable humidity levels (Table 4) [51].The high moisture content has been related with short shelf life of composite millet flour as they encourage microbial proliferation that cause spoilage [52], [53].

Research method No. 1.:
We determine the moisture content of pasta on the ELEKS -7M device (Russian Federation, Moscow, manufacturer Limited Liability Company "Tagler").Calculation method: Where: B -raw material moisture, %; H -the weight of the raw material with a paper bag before drying, g; C is the weight of the raw material in a paper bag after drying, g; B is the weight of the dried paper bag, g.Research method No. 3.: Determination of humidity by the express method -28%.The formula calculates the mass fraction of moisture W, %:

W=
• 100 Where: m 1 -the mass of the bux with a sample for analysis before drying, grams; m 2 -the mass of the bux with a sample for analysis after drying, grams; m -the mass of the sample for analysis, grams.Figure 9 displays the outcomes of adding 15.5% millet to pasta and examining the impact of humidity using the MA-30 (Sartorius) and ELEKS 7M devices.It is obvious that the Sartorius method, which yielded a result of 28.41%, was superior to the ELEKS 7M device, which produced a nearly identical result (28%).Figure 10 shows the pasta's shape after being mixed with 15.5% millet.

Figure 9
The moisture content of pasta with the addition of millet 15.5%.We determine the pasta's strength with adding millet 7.7%, and 15.5%.We preliminarily determine the strength of pasta of the control sample prepared with the highest-grade grits (Samples No. 1, 2, 3) as indicated in Figures 11-13.The studies were carried out on three samples with the addition of 7.7% (Samples No. 4, 5, 6) (Figures 14-16), 15.5% (Samples No. 7, 8, 9) (Figures 17-19).The tests were carried out from pasta (50 g), and preparation for the analysis was carried out based on clauses 7.7.1 and 7.7.2 of GOST 31964-2012.The pasta was removed from the vessel in an arbitrary order and was subjected to examination on the ST-1M structure meter (Figure 20).Studies have been conducted according to the methods that are established in interstate standards.Organoleptic indicators were determined according to the results of studies, it was found that with an increase in the amount of millet, the color of pasta becomes more saturated (bright) (Table 6).The taste and smell of pasta with an increase in millet becomes richer.

Characteristic of this product, without extraneous taste
There is a certain taste of millet The taste of millet is observed.

Characteristic of this product, odorless A certain smell of millet A slight smell of millet
According to physicochemical indicators (humidity) with the addition of millet, 7.7% for 3 indicators (except for the method of drying to a constant mass) they amounted to 28% at the pressing stage, with the addition of millet 15.5% according to 2 indicators (with the exception of the express method and drying to a constant mass) amounted to 28% at the pressing stage.Also, according to the physicochemical parameters (strength), studies of pasta were carried out (after the cooking process), and the data obtained were compared with a control sample (pasta made from high-grade grits).The conducted studies show that the strength indicators are close to the control.

CONCLUSION
According to the findings of the experiments, the quality indicators in pasta with millet additions of 7.7% and 15.5% correspond to the control sample.The humidity index at the pressing stage is 28%, the color is yellow, the shape is appropriate for the product, the taste is pleasant when ingested, the scent is typical of the product, and the strength indicators are comparable to the control sample.Additionally, millet pasta recipes have been developed.According to the study's findings, all quality indicators are within acceptable levels, with the exception of pasta with millet, which accounts for 23.3% of the total.Furthermore, investigations of pasta, after cooking, were conducted based on the physicochemical parameters (strength), and the results were compared to a control sample (pasta made from high-grade grits).Based to the results of the investigations, the strength indicators are close to the control.

Figure 3
Figure 3 World Wheat Market, thousand tons.

Figure 4
Figure 4 Device used for determining the humidity of food raw materials and products Eleks -7M, Russian Federation, Moscow (Manufacturer Limited Liability Company "Tagler").

Figure 5
Figure 5 Drying cabinet SESH-3M for determining the moisture content present in pasta by drying to a constant weight (point 2.2), Ukraine, Vinnytsia region, Mogilev-Podilskyi, instrument-making plant.

Figure 6
Figure 6The device MA -150 "SARTORIUS" infrared humidity analyzer MA-150 is designed to measure the humidity level of liquid, bulk, solid substances, and emulsions during input/output control of products and scientific research (Point 2.2), Germany, Göttingen, Weender Landstrasse 94-108, manufacturer "Sartorius Weighing Technology GmbH".Description of the ExperimentSample preparation: Mixing and testing: The research was carried out in one of the leading research institutes of the Russian Federation, Moscow, the Federal State Autonomous Scientific Institution "Research Institute of the Baking Industry".We are considering options for replacing wheat flour with 7.7 and 15.5% of the total mass.The calculation of the added raw materials is determined by the formula below (1): minutes on the model Sandorina, serial 1861 device (Made in Italy, 2002, Watt 400, Volts 220, Hz 50, Ph 1).The volume of the millet fraction was determined, which amounted to 670 microns.As a control copy, high-grade grits and water were used.Number of samples analyzed: 36 samples.Number of repeated analyses: Repeated analyses 9. Number of experiment replication: Triple.

Figure 7
Figure 7 Moisture indicators of pasta with the addition of millet 7.7%.

Figure 8
Figure 8 Pasta with the addition of millet 7.7 %.

Figure 10
Figure 10 Pasta with the addition of millet 15.5%.

Figure 11
Figure 11 Strength indicators of pasta made from the highest-grade twist (Sample control No. 1).

Figure 12
Figure 12 Strength indicators of pasta made from high-grade twist (Sample control No. 2).

Figure 13
Figure 13 Strength indicators of pasta made from high-grade twist (Sample control No. 3).

Figure 14
Figure 14 Strength indicators of pasta with the addition of millet 7.7% (sample No. 4).

Figure 15
Figure 15 Strength indicators of pasta with the addition of millet 7.7% (sample No. 5).

Figure 16
Figure16 Strength indicators of pasta with the addition of millet 7.7% (sample No. 6).

Figure 17
Figure 17 Strength indicators of pasta with the addition of millet 15.5% (sample No. 7).

Figure 18
Figure 18 Strength indicators of pasta with the addition of millet 15.5% (sample No. 8).

Figure 19
Figure 19 Strength indicators of pasta with the addition of millet 15.5% (sample No. 9).

Figure 20
Figure 20 Strength determination device "Structurometer ST-1M", designed to determine the rheological characteristics of raw materials, semi-finished products and finished products, Russian Federation, Moscow, manufacturer "Ochakov Combine of Food Ingredients".

Table 1
General technical conditions of pasta products according to organoleptic parameters (GOST 31743-2017).

Table 2 .
General technical conditions of pasta products according to physicochemical parameters GOST 31743-2017.

Table 6
Organoleptic indicators of pasta quality.