Open AccessThe influence of the powder of nettle on the quality parameters of pasta
Author(s) -
Т. Б. Ахлан,
Г. Е. Жумалиева,
Б. Ж. Мулдабекова
Publication year - 2021
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2020-3-52-56
Subject(s) - food science , urtica dioica , recipe , organoleptic , formic acid , chemistry , chemical composition , mathematics , biology , biochemistry , botany , organic chemistry
This article defines the physical and chemical parameters of the finished product based on a new technological recipe using corn flour and Urtica dioca l. powder. According to scientific data, the chemical composition of nettle leaves consists of vitamins C, K, b, panthenonic acid, formic acid, carotene and calcium. Therefore, the inclusion of nettle powder in the composition of pasta contributes to improving the function of the heart and lungs, preventing chronic diseases of the liver and bile ducts. The results of the study, organoleptic and physicochemical properties of pasta with the addition of 20% corn flour, and 2% Urtica dioica meet the standards and are considered the best option for making a new recipe of pasta.