Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators
DOI:
https://doi.org/10.5219/1829Keywords:
pasta, indicators, millet, durum wheat, methods for determining qualityAbstract
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.
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