Abstract
The organizational and economic aspects of the development of food technologies based on plant components in the production of pasta are comprehensively characterized. A recipe has been developed that includes the following composition of ingredients: durum wheat flour 62-66 wt%, fresh Jerusalem artichoke puree 20-25 wt%, chicken egg 12-12 wt% and salt 0,6-0,7 wt%. A technical result has been achieved – an increase in the content of inulin, polyphenols, dietary fiber, a decrease in the content of starch and cholesterol. Experimental data on the addition of Jerusalem artichoke puree showed the advisability of adding the latter in quantities of 10, 20, 30 and 40 g.
Published Version
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