ANALYSIS OF THE USE OF QUARTET VARIETY QUINOA FLOUR IN THE TECHNOLOGY OF PASTA PRODUCTS
Abstract
Pasta is considered one of the most popular food products. Pasta products are characterized by a high content of complex carbohydrates, but low in dietary fiber, protein, minerals, vitamins and biologically active compounds. Given the popularity of macaroni among consumers, manufacturers and scientists are trying to partially solve the problem of protein deficiency in people's diets. The high protein content distinguishes quinoa seeds from other plant-based products. The purpose of the research is to study the effect of Quartet quinoa flour on the organoleptic and physicochemical parameters of pasta products. The object of research is the technology of pasta production, the subject is pasta with the addition of quinoa flour. For research, we developed three samples with different percentages of quinoa flour and kotrol: 1 (control), 2 (5%), 3 (10%), 4 (15%). Research methods are organoleptic, physico-chemical, mathematical processing of experimental data using computer technologies. According to the results of the organoleptic evaluation, the best results of the tasting commission were obtained by pasta with quinoa flour in the amount of 10%. Physico-chemical indicators of sample No. 3 did not significantly differ from those of the control. We observe a slight increase in the share of crumbs and deformed products (0,3%). Developed pasta with 10% quinoa flour meets the requirements of regulatory documentation and consumer requirements, which allows to expand the assortment. The scientific novelty of the obtained results lies in the fact that Quartet quinoa flour was first proposed as a protein component in flour products, namely in pasta, and its influence on physico-chemical and rheological parameters was investigated. The practical significance of the obtained results is revealed in the possibility of using the proposed technology and recipe of pasta products both in the conditions of factories and in the conditions of mini-productions without replacing the equipment.
