Open AccessStudy of the effect of vegetable raw materials on the rheological parameters and vitamin composition of pasta
Author(s) -
Т. Б. Ахлан,
Gulzhan Zhumaliyeva,
N.I. Zhuman,
B. Abilmazhin,
N. Spatay
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-2021-3-5-10
Subject(s) - recipe , food science , composition (language) , rheology , raw material , vitamin , chemistry , control sample , mathematics , materials science , biochemistry , organic chemistry , composite material , linguistics , philosophy
In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour andcorn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied.The results of previous studies of dioecious nettle have shown that the plant contains a certain amount ofcarotene, calcium, formic acid and panthenonic acid. These indicators indicate an improvement in the vitamincomposition of pasta prepared according to the new recipe. The rheological quality of the dough, the vitamincomposition of the finished product prepared according to the first sample, including 20% corn flour and 2%nettle flour (Urtica dioca L) in the recipe, show that the quality of this sample is better than that of the controland second sample, and is approved as an effective sample for the preparation of new types of pasta.