EXPANDING THE RANGE OF PASTA WITH Β -CAROTENE

Abstract

Given the popularity of pasta, they are produced in large quantities in every country in the world. Manufacturers face the problem of maintaining markets. To do this, new recipes are being developed with natural food additives and dyes. Therefore, in our opinion, the issue of developing a recipe for pasta with β-carotene is relevant. Analyzing the results of scientific research by scientists from different countries, it can be noted that the most popular food additives used in the pasta industry are legumes, vegetables, fruits, berries, algae. Along with plant components, animal protein component and aquatic organisms are used. Our task was to develop a recipe for pasta with the addition of β-carotene powder, conduct their organoleptic evaluation and determine the physico-chemical parameters. To solve these problems, we chose as an additive β-carotene powder made in China with a provitamin A content of 12%. The first sample was a control, the second contained 10% β-carotene powder, and the third 13 In general, variations in the sensory profile are insignificant for the presented pasta. The addition of β-carotene powder had a positive effect on this indicator. Sample № 3 had a more pronounced yellow hue compared to other samples. Along with sensory indicators, physicochemical ones are also important. As the second sample was slightly inferior to the first and third in the assessment of organoleptic parameters, it was not used to study physicochemical parameters. Analyzing the results, it should be noted that the replacement of β-carotene powder in the recipe of wheat flour significantly affected the strength of the finished product. The figure has halved. Similar results were obtained by other researchers. Different additives affect the strength index differently depending on the interaction between proteins, starch and fibers at the microscopic and molecular levels. Taking into account the results of the described studies, it should be noted that the developed formulation of pasta with 13% β-carotene powder had a positive effect on the organoleptic and physicochemical parameters of the finished product. Given the decrease in the strength of the produced pasta, it is advisable to additionally introduce an egg into the recipe, determine the content of vitamins and assess the market potential of the proposed product.