The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %
This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with va...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2023-04-01
|
| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1527 |
| _version_ | 1797785903969599488 |
|---|---|
| author | G. K. Кarimova R. K. Niazbekova El-Sayed Negim |
| author_facet | G. K. Кarimova R. K. Niazbekova El-Sayed Negim |
| author_sort | G. K. Кarimova |
| collection | DOAJ |
| description | This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with various vitamins. As part of the study, organoleptic and physico-chemical parameters (28% humidity) after the procedure of «pressing raw materials» were considered and the indicator of shape preservation after the «cooking» process was determined. The results obtained in terms of quality indicators meet the requirements established in the standardization documents, at the same time, the nutritional properties of the product are improved, the energy value is 337.8 kcal (proteins 10.5 g, fats 1.1 g, carbohydrates 71.4 g per 100 g of pasta), the replacement of wheat flour of the highest grade with more economic raw materials is carried out. Quality indicators are determined in accordance with TR CU 021/2011 «On food safety», TR CU 022/2011 «Food products in terms of their labeling», TR CU 029/2012 «Safety requirements for food additives, flavorings and technological aids», regulatory and technical documents GOST 31743-2017 «Pasta. General technical conditions», GOST 31964-2012 «Pasta. Acceptance rules and methods for determining quality», GOST 572-2016 «Millet millet. Technical conditions». The enrichment of pasta with millet improves the biological, nutritional properties of the product. At the same time, the use of millet as a raw material reduces the cooking time of pasta, the form after cooking will meet the established requirements. |
| first_indexed | 2024-03-13T01:01:34Z |
| format | Article |
| id | doaj.art-f2fc4f5f3e8c4cfba46e0c81520f42f9 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:34Z |
| publishDate | 2023-04-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-f2fc4f5f3e8c4cfba46e0c81520f42f92023-07-06T11:47:15ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392023-04-0101738010.48184/2304-568X-2023-1-73-80556The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %G. K. Кarimova0R. K. Niazbekova1El-Sayed Negim2NAO «S. Seifullin Kazakh Agro Technical University»NAO «S. Seifullin Kazakh Agro Technical University»JSC «Kazakh-British Technical University»This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with various vitamins. As part of the study, organoleptic and physico-chemical parameters (28% humidity) after the procedure of «pressing raw materials» were considered and the indicator of shape preservation after the «cooking» process was determined. The results obtained in terms of quality indicators meet the requirements established in the standardization documents, at the same time, the nutritional properties of the product are improved, the energy value is 337.8 kcal (proteins 10.5 g, fats 1.1 g, carbohydrates 71.4 g per 100 g of pasta), the replacement of wheat flour of the highest grade with more economic raw materials is carried out. Quality indicators are determined in accordance with TR CU 021/2011 «On food safety», TR CU 022/2011 «Food products in terms of their labeling», TR CU 029/2012 «Safety requirements for food additives, flavorings and technological aids», regulatory and technical documents GOST 31743-2017 «Pasta. General technical conditions», GOST 31964-2012 «Pasta. Acceptance rules and methods for determining quality», GOST 572-2016 «Millet millet. Technical conditions». The enrichment of pasta with millet improves the biological, nutritional properties of the product. At the same time, the use of millet as a raw material reduces the cooking time of pasta, the form after cooking will meet the established requirements.https://www.vestnik-atu.kz/jour/article/view/1527pastamillet groundmoisture determinationshape preservationpressing |
| spellingShingle | G. K. Кarimova R. K. Niazbekova El-Sayed Negim The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 % Алматы технологиялық университетінің хабаршысы pasta millet ground moisture determination shape preservation pressing |
| title | The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 % |
| title_full | The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 % |
| title_fullStr | The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 % |
| title_full_unstemmed | The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 % |
| title_short | The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 % |
| title_sort | determination of physico chemical pasta quality indicators with the addition of millet 3 8 |
| topic | pasta millet ground moisture determination shape preservation pressing |
| url | https://www.vestnik-atu.kz/jour/article/view/1527 |
| work_keys_str_mv | AT gkkarimova thedeterminationofphysicochemicalpastaqualityindicatorswiththeadditionofmillet38 AT rkniazbekova thedeterminationofphysicochemicalpastaqualityindicatorswiththeadditionofmillet38 AT elsayednegim thedeterminationofphysicochemicalpastaqualityindicatorswiththeadditionofmillet38 AT gkkarimova determinationofphysicochemicalpastaqualityindicatorswiththeadditionofmillet38 AT rkniazbekova determinationofphysicochemicalpastaqualityindicatorswiththeadditionofmillet38 AT elsayednegim determinationofphysicochemicalpastaqualityindicatorswiththeadditionofmillet38 |