PASTA PRODUCTS FROM AMARANTH FLOUR

Abstract

Production of gluten-free pasta is offered. A new food product for a special purpose has been developed - pasta made from whole-grain amaranth flour, which will be able to provide the daily rate of fiber consumption. An analysis of the latest research and publications was conducted and it was found that Ukrainian and foreign scientists are investigating the use of new raw materials from amaranth in the technologies of functional food products. On the basis of the analyzed sources, a complex of studies on the development of macaroni recipes and determining their quality is substantiated. Based on the research results, a technology for making gluten-free pasta products has been developed. Eating amaranth macaroni will reduce the signs of aging and heart disease, reduce the effect of inflammation that occurs during allergies due to the production of immunoglobulin E and the cholesterol content in human blood. The rich content of proteins, vitamins, trace elements, fiber and essential amino acids, in particular lysine, makes pasta not only tasty, but also useful and functional food. Thanks to this, the new pasta can become a dietary product that will provide the human body with all the necessary nutrients. It was established that amaranth noodles have insufficient strength for production, because of this, manufacturers combined amaranth with other types of raw materials. It was determined that the addition of albumin, xanthan, guarana significantly improves the properties of pasta products. The ratio of recipe ingredients that ensured the production of quality products: 15% albumin, 0.7% xanthan, and 0.5% guarana to amaranth flour, were experimentally determined. The organoleptic and digestive parameters of the developed products were determined. Losses during cooking of pasta, their dependence on the type of additional raw materials, were established. The effect of albumin, xanthan, guaran as substances that ensure the hardness and consistency of products and reduce losses during cooking has been confirmed. The moisture content of finished pasta was determined. Their strength, hardness, shape and consistency were evaluated. Attention is focused on the low strength of amaranth flour pasta products and the need to pack them in hard cardboard boxes. The possibility of introducing the production of pasta products on flow-mechanized lines was considered. The rich mineral composition of amaranth, increased protein content, this allows gluten-free pasta products to have a health-giving character and become an indispensable product for healthy, balanced human nutrition.