Pasta Products Research Articles

Evolution and ecology of C30 carotenoid synthesis in Lactobacillaceae and application of pigmented lactobacilli in pasta production

Pasta is a staple food in many parts of the world. A bright yellow colour of pasta is preferred by consumers. However, the colour is easily degraded during pasta processing. In a sourdough used for pasta production, we identified the pigmented Fructilactobacillus spp. FUA 3913, which represents a novel species that remains to be described ,and carries genes for the carotenoid-producing enzymes CrtM and CrtN in its genome. HPLC and spectral analysis identified the carotenoid as 4,4′-diaponeurosporene which is also produced by other lactobacilli expressing CrtM and CrtN. The topology of the CrtM/N trees does not match the phylogeny of the organisms, indicating that the enzymes were acquired by horizontal gene transfer. Pigmentation is frequent in insect-associated lactobacilli and lactobacilli that are part of the phyllosphere. Pigmented heterofermentative lactobacilli may enhance the yellow colour of durum semolina pasta by two mechanisms, first, by producing carotenoids and second, by preventing lipoxygenase-mediated degradation of durum carotenoids during dough mixing and extrusion. The comparison of the influence of fermentation with the non-pigmented, homofermentative Lactiplantibacillus plantarum, the non-pigmented heterofermentative Fructilactobacillus sanfranciscensis and the pigmented, heterofermentative Fructilactobacillus spp. FUA3913 indicated that inhibition of lipid oxidation is more relevant for the colour of pasta. In summary, our study provides novel insights into the evolution of C30 carotenoid and ecology of lactobacilli, and documents the use of pigmented lactobacilli to enhance the yellow colour of fermented foods.

Effect of Microwave–Vacuum Drying and Pea Protein Fortification on Pasta Characteristics

The widespread popularity of pasta has driven innovations in formulations and production technologies to enhance its versatility. Techniques such as alternative drying methods and fortification of wheat pasta seek to improve the nutritional value and functional properties of pasta products, thereby increasing their attractiveness to consumers. This study aimed to evaluate the effects of microwave–vacuum drying versus conventional drying on the characteristics of durum wheat semolina pasta, including moisture content, water activity, microstructure, colour, texture, weight gain factor, and cooking loss. Three types of pea protein concentrates (80, 84, and 88% dry matter) were used at levels of 3, 6, and 9% (g/100 g flour). Results indicated that microwave–vacuum drying had a significant impact on the physical properties and cooking quality of pasta. Microwave–vacuum drying caused material puffing, resulting in microstructure with high open porosity (64.1%) and minimal closed porosity (0.1%). This has likely contributed to the short rehydration time (2 min in boiling water) of produced pasta, effectively transforming it into an instant food product. All pasta samples had low water content (<9%) and water activity (<0.4), which ensure food safety. The microwave–vacuum-dried pasta weight gain factor (2.2) was lower than in the conventionally dried pasta (2.8). The firmness of microwave–vacuum-dried pasta was significantly higher (135 g) than that of conventional pasta (16 g). Fortification with pea protein enhanced porosity but did not affect pasta’s culinary parameters, such as weight gain or cooking loss, although it resulted in darker pasta (p = 0.001), especially notable with a 9% pea protein addition.

Quality Properties of Bakery Products and Pasta Containing Spent Coffee Grounds (SCGs): A Review.

Coffee is one of the most consumed and popular beverages worldwide, and it produces a significant quantity of waste. Spent coffee grounds (SCGs) are one of the major waste products that can be used as an ingredient for creating novel foods. Therefore, the effect of incorporating varying percentages of spent coffee grounds (SCGs) on the quality properties of bakery products and pasta is reviewed. Chemically, SCGs alter protein, fat, fiber, ash, and bioactive compound levels in bakery and pasta products, improving nutritional value and promoting health benefits. The impact of SCGs on the physical characteristics of baked goods depends on factors like SCG concentration and processing methods, which influence product texture and structure. Sensory properties are vital for consumer acceptance. SCGs can add unique flavors and colors to baked goods, but more attention is needed to optimize the SCGs' incorporation concentration for a better consumer appeal. In conclusion, integrating SCGs into bakery products and pasta offers nutritional enhancement, sustainability, and sensory improvement opportunities. Optimizing product quality allows manufacturers to leverage SCGs' potential in the food industry.

Assessment of Sustainability in the Supply Chain of Sweet Red Pepper Paste Production With Exergy and Life Cycle Analyses

ABSTRACTThis study examines cumulative energy (CEnC), exergy (CExC), CO₂ emissions (CCO₂C), and life cycle assessment of sweet red pepper (SRP) paste production. A whole system approach in five improvement scenarios including different packaging materials and precision farming encompasses the supply chain from farm to fork and cradle to gate. The largest impact on SRP farming is caused by the use of diesel oil, the excessive use of chemical fertilizers, and the use of electricity. In SRP farming step, the CEnC is mainly caused by 86.5% fertilizer and 11% diesel usage. Hotspot impact categories were determined as abiotic (fossil) depletion potential, global warming potential, and human toxicity potential. The base case scenario has the greatest values for CEnC, CExC, and CCO₂C and impact assessment results. A CEnC value reduction of 48.6%, 50%, and 30% in the factory processing, packaging‐transportation step and whole process, respectively, is observed when the biodiesel scenario is performed. With a 40% reduction in global warming potential value, the combination of polyethylene terephthalate packaging, biodiesel, and precision farming scenario yielded the best results for each impact category analyzed in this study.

Gluten-free and conventional breads and pastas sold in Southern Brazil: a comparative study on cost, nutritional composition and ingredients

A gluten-free diet is the only treatment for patients with coeliac disease, who report dissatisfaction with the availability and variety of products, especially bread and pasta. The aim was to compare availability, cost, nutritional composition and ingredients of gluten-free and conventional bread and pasta products. Census of breads and pastas available in online commerce belonging to the third largest supermarket chain in southern Brazil. Information was collected at supermarket′s and brand’s websites. One hundred and fourteen products were analysed (n = 37 breads and n = 77 pastas): 32.4% (n = 12) gluten-free breads and 18.2% (n = 14) gluten-free pastas. Both gluten-free breads and pastas were significantly more expensive when compared to gluten-containing breads and pastas. Gluten-free breads have higher fat content, gluten-free pastas have higher content of sodium and ingredients. Gluten-free breads and pastas are less available, more expensive and have lower nutritional value compared to conventional versions.

Analysis of Genetic Variability, Heritability and Genetic Advance for Yield and Yield-related Traits of Linseed (Linum usitatissimum L.)

Linseed is recognized as an excellent source of essential minerals, nutrients, and is particularly rich in omega-3 fatty acids and alpha-linolenic acid (ALA), making it highly recommended for cardiovascular health. It is cultivated mainly for both linen and oil production, which is used for the production of paints, varnishes, and linoleum paste. The objective of the present investigation was to analyze genetic variability, heritability, and genetic advance for yield and yield traits among 75 linseed genotypes including ten checks using Randomized Block Design with three replications at Oilseeds Research Farm, Kalyanpur, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur, Uttar Pradesh, (India) during Rabi season 2019-20. Analysis of variance revealed significant variation across all studied traits. The genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PCV) ranged from low to high, with the lowest GCV and PCV observed for days to maturity, number of seeds per capsule, and days to 50% flowering. Conversely, the highest GCV and PCV values were recorded for seed yield per plant (g), number of capsules per plant, number of secondary branches per plant, and plant height. All traits recorded the highest heritability. High heritability and genetic advance were recorded for seed yield per plant, number of capsules per plant, number of secondary branches per plant, plant height, thousand seed weight, number of primary branches and oil content, indicating the presence of additive gene action for these characters. In conclusion, the genotypes studied show significant genetic variation for yield and its attributes, which should be leveraged in future breeding programs.

Carbon footprint calculating for fruit processing and storage activities

Food production plays a significant role in greenhouse gas emissions. Addressing these issues in agriculture and production requires strategies that consider regional and national contexts while ensuring food security. There is no universal solution for agro-processing sector; thus, research and adaptable tools must be employed based on local conditions. The research were focused on analysis of fruit paste production technology, refrigerated storage and transport. As a result, a calculating carbon footprint method for these processes was developed. Conclusions of this research can be of great value to agri-food industry, enabling producers to make more informed decisions about energy efficiency and reducing greenhouse gas emissions. This makes it possible to move toward more sustainable and environmentally friendly production, while ensuring high quality products throughout their shelf life.

Biochemical Analysis of Different Wheat Varieties Grown under Various Zones of India

Background: The study aimed to evaluate the flour quality of different wheat varieties (Triticum durum L.) for various end-use products such as chapati, bread, biscuits and pasta. The focus was on identifying varieties with superior nutritional and processing qualities by analyzing various qualitative parameters. Methods: The study assessed multiple wheat varieties using a range of qualitative parameters, including moisture, ash, total soluble sugar, starch, protein, lysine, tryptophan, dry and wet gluten, gluten index, water binding capacity, β-carotene content, sedimentation value, thousand kernel weight and mineral content (Fe and Zn). The wheat varieties evaluated included A-206, GW-1, HI 8498 (Kota), PDW 291 (Hissar) and NIDW 295 (Pune). Result: The study identified A-206 and GW-1 as wheat varieties with superior protein content, gluten quality and water binding capacity, making them ideal for various end-use products. A-206 also had the highest lysine and tryptophan levels, while GW-1 and HI 8498 (Kota) had elevated ash content. PDW 291 (Hissar) was notable for its higher total soluble sugar and NIDW 295 (Pune) excelled in starch content, β-carotene and thousand kernel weight. Overall, NIDW 295 showed the most promise for pasta production due to its comprehensive quality traits.

Efficacy evaluation of food enzyme addition in fermented adzuki bean paste production

Efficacy evaluation of food enzyme addition in fermented adzuki bean paste production

Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.

Non-wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non-wheat flours, particularly a blend of orange-fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. PRACTICAL APPLICATION: The practical application of the research on orange-fleshed sweet potatoes-Bambara groundnut-based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.

A closed-loop recycling of wastewater derived from aqueous carbonation of basic oxygen furnace slag in cement paste production

Aqueous carbonation (AC) treatment is a promising method for enhancing the cementitious activity of Ca- and Mg-rich solid wastes, such as basic oxygen furnace slag (BOFS), while also reducing carbon emissions. However, the carbonated filtrate (CF) solution generated during the AC process poses significant environmental challenges and limits its large-scale application. This paper, therefore, explores the feasibility of recycling CF in cement paste production as a strategy for managing AC wastewater. The study examines the impact of CF on the physico-mechanical properties, hydration behavior and microstructure of cement pastes (pure and blended with either 10% as-received or carbonated BOFS), compared to those prepared with tap water (TW) and carbonated water (CW). The results indicate that carbonated solutions (CF and CW) promote the hydration of aluminate phase in cement, with a more pronounced effect observed for CW. The solid suspensions in CF, particularly nesquehonite, restrict the growth space for calcium silicate hydrates (C-S-H) in the paste matrix, resulting in the formation of foil-like Type II C-S-H and lowering compressive strength. However, the additional nucleation sites provided by calcite crystals in carbonated BOFS (C-BOFS) accelerate cement hydration in CF-based pastes and mitigate strength loss by promoting the formation of more fibrillary C-S-H. Furthermore, the addition of a superplasticizer reduces interparticle forces in the C-BOFS-CF paste, further enhancing strength development and achieving a 28-day strength comparable to that of the control sample (OPC-TW paste).

Polyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace

The application of an innovative patented technology on grape pomace allowed to obtain a food ingredient no matter the seasonality and with a great shelf-life thanks to its high polyphenolic content. Then, fresh pasta samples fortified with 5 and 10 g/100 g of this innovative ingredient were prepared and their polyphenolic content, nutritional and microbiological assessments were investigated. The two levels of fortification led to an increase of polyphenols content before and after pasta cooking, which resulted in an increased antibacterial activity. Only the fortification with 5 g/100 g of grape pomace powder determined a high level of Slowly Digestible Starch and a low predicted Glycaemic Index, highlighting a possible ‘limit effect’ for the fortification of semolina fresh pasta. Overall, results confirmed that the use of this concentration obtained with the employment of the new technology allowed the production of fresh pasta with better polyphenolic profile and nutritional value even after cooking.

Microbial Quality of Kupang Paste Products from Different Producers

General Background the utilization of local ingredients, such as kupang, is integral to the culinary practices in Balongdowo Village, Sidoarjo Regency. Specific Background shrimp paste, a prominent product derived from kupang, is valued in the market, yet its quality raises concerns among consumers and producers. Knowledge Gap despite its economic significance, limited research has been conducted on the microbiological quality of kupang-based products, particularly during storage. Aims this study aims to evaluate the microbiological analysis of two kupang petis products from different producers in Balongdowo Village during ambient temperature storage. Results employing descriptive analysis across five storage treatments (P0: fresh, P1: 1 week, P2: 2 weeks, P3: 3 weeks, P4: 4 weeks), findings indicated that total plate count (TPC) in P0 treatment met national quality standards (SNI 2718.1: 2013), while yeast mold levels exceeded permissible limits. Notably, the TPC of sample B (1.6 x 10³) was lower than that of sample A (2.2 x 10³) in the fresh condition (P0). Novelty this research provides a comprehensive analysis of the microbiological quality of kupang petis, filling a significant gap in the literature. Implications the results underscore the necessity for rigorous quality control measures in the production and storage of shrimp paste to ensure consumer safety and compliance with health standards. Highlights: Microbiological quality assessment of kupang petis during storage. TPC values in fresh condition meet national standards. Yeast mold levels exceed permissible limits in stored samples. Keywords: Kupang, Shrimp Paste, Microbiological Analysis, Quality Standards, Storage

IMPLEMENTATION OF THE HACCP SYSTEM AT MEAT INDUSTRY ENTERPRISES: MAIN STAGES AND ADVANTAGES

This article is devoted to the analysis of the HACCP system in the meat industry. Special attention is paid to the importance of ensuring the safety of meat products at all stages of the production process. As an example, the production of meat paste «Branded» with the addition of meat and bone paste is considered. Seven principles of the HACCP system are given, starting with risk analysis and ending with documentation procedures. A detailed analysis of the hazards at each stage of the technological process of meat paste production is described. Critical control points (CCTS) are identified for each process, which require special control to prevent or minimize the risk of contamination of products by pathogenic microorganisms. The study was conducted at a meat production facility in Semey.An experimental batch of meat paste was developed, in which five critical control points were identified: raw material acceptance, blanching, cooking, cooling and packaging/storage. The successful implementation of the HACCP system at the meat processing plant has led to a significant reduction in the content of pollutants, ensuring compliance with safety standards and increasing consumer confidence. These results confirm the need for broader implementation of HACCP principles to create a safer and more sustainable food supply chain.

Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation.

Enzymatic proteomic profiles were examined to comprehend the predominant enzymes involved in the flavor development of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation (Inoc), compared to those without inoculation (CON). Inoc showed greater proteolytic, lipolytic, and chitinolytic activities than CON (P < 0.05) throughout 30 days of fermentation, indicating B. subtilis's ability to accelerate the fermentation rate and render distinctive flavor profiles to shrimp paste. Among 50 differential abundance proteins (DAPs), 24 DAPs were identified as potential key regulating enzymes, with a P-value < 0.05 and |FC| > 0.50, indicating their significance and regulating capacity within specific metabolic pathways. Notably, 27 and 23 DAPs were up-regulated in Inoc and CON, respectively. Moreover, gene ontology (GO) enrichment analysis revealed that hydrolases, involved in carbohydrate metabolic processes and proteolysis, were the most differentiating pathways between Inoc and CON. Both samples exhibited different flavor profiles. A greater abundance of N-containing volatile compounds with a lower total abundance of aldehydes, ketones, alcohols, and acids could suggest a more favorable flavor in Inoc, compared to CON. Principal component analysis (PCA) revealed a positive correlation between L-ascorbate peroxidase, carboxypeptidase, and tripeptidyl peptidase sed2, with proteolytic and lipolytic activities in Inoc (P < 0.05). Meanwhile, acids and alcohols were positively correlated with CON. Therefore, B. subtilis inoculation could produce a distinctive flavor with a desirable sensory perception of shrimp paste regarding its ability to release extracellular enzymes/proteins. B. subtilis K-C3 inoculation could be suggested in the production of shrimp paste to improve its flavor characteristics.

Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum)

AbstractGenetic and environmental factors influence wheat grain quality, including vitreousness, protein, and starch content. Yellow berry (YB), a physiological condition, adversely affects wheat quality, particularly in irrigated fields with limited nitrogen application, leading to starch‐rich, low‐protein grains. This study examines common wheat, used in baking industries, and durum wheat, primarily employs for pasta production. The focus is on investigating how the physicochemical properties of these wheat types change with the presence of YB, that impacts protein content negatively, increasing total starch content. Fourier‐transform infrared spectroscopy reveals structural changes in YB‐affected grains, while X‐ray diffraction indicates varying crystallinity. In determination of amylose, an increase of 6% in bread wheat with YB and 3% in durum wheat with YB is observed. In the case of RVA (Rapid Visco Analyzer) analysis, a notable increase in viscosity is evident in the treatments that included the yellow berry. This finding suggests that YB is associated with substantial modifications in starch properties, such as amylose‐to‐amylopectin ratio, chain length, and degree of branching, among several other components, which may have important implications for the texture and quality of food products. This study calls for further research to mitigate YB's impact and enhances the quality of wheat‐derived foods.

The effect of storage temperature on the quality of natural flavor paste products from white shrimp (Penaeus indicus) by-product

Abstract Diversification of by-products from the shrimp industry into paste-shaped flavorings is expected to increase the economic value of the waste. Pasta is a semi dry product that is suitable for use as a flavoring product. The purpose of this study was to determine the sensory, microbiological, and proximate content as well as the influence of the difference in storage temperature of natural flavor paste products from the by-products of white shrimp processing. This study used the Complete Randomized Design trial design method with three treatments and three repeats. The treatment provided is storage at chilling temperature (5-10°C), room temperature (20-25°C), and incubation temperature (30-35°C). The main parameters in this study consist of testing TPC (Total Plate Count) and hedonic values (including appearance, aroma, texture, and taste), while the supporting parameters are proximate testing (protein, fat, and water). The data analysis used was a 2-factor fingerprint test (ANOVA) and to find out the best treatment was done with Tukey’s follow-up test. Based on the results of the study showed that different storage temperature treatments gave a noticeable difference (p &lt; 0.05) in TPC, hedonic and proximate values. Chilling storage temperature treatment of 5-10°C (P1) is the best temperature treatment in maintaining the quality of flavor paste products.

The effect of plastic packaging type on the quality of natural flavor products from white shrimp (Penaeus indicus) by-product

Abstract Flavor shrimp paste product is a type of shrimp by-product flavoring as a way to increase the economic value of shrimp by-products. The food industry requires development in determining the type of product packaging. This study aims to determine the effect of different types of plastic packaging on product quality flavor shrimp paste. The treatment used is the type of product plastic packaging flavor High-Density Polyethylene (P1), Polyethylene Terephthalate (P2), and Polypropylene (P3) shrimp paste which were stored for 6 days. The main parameters in this study consisted of the total plate count (TPC) test and the hedonic test (appearance, taste, aroma, and texture), while the supporting parameters in this study were the proximate test (protein content, fat content, and water content). Based on the research showed that flavor shrimp paste product with different types of packaging gave a significant difference (p&lt;0.05) to the TPC test, hedonic test, and proximate test flavor shrimp products. Treatment of HDPE plastic packaging is the best type of plastic packaging for quality flavor shrimp paste product.

Changes in the physical, chemical and sensory properties of pasta made by partially substituting wheat flour with black glutinous rice flour

Black glutinous rice flour (BGRF) had the potential to be used as a wheat substitute to increase the health-promoting nutritional value of pasta products. The purpose of this study was to investigate the possibility of using BGRF as an alternative to wheat flour in the production of pasta to improve its nutritional value. The research explored the physical, chemical, sensory properties, and consumer acceptance of pasta formulations with 0%, 20%, 40%, and 60% BGRF substitution. The findings revealed that pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which impacted physical and chemical properties of the pasta. The results indicated that a 40% substitution of BGRF was well-liked by consumers, while a 60% substitution led to decreased acceptance. The physical properties of uncooked pasta (UC-PAS) and cooked pasta (CK-PAS), such as moisture content and color values, were significantly influenced by the percentage of BGRF substitution. Specifically, the moisture content of UC-PAS decreased with higher BGRF substitution, resulting in changes in color values. These changes included an increase in redness, as well as a decrease in lightness and yellowness. Additionally, the pigmentation of BGRF contributed to increased phenolic compounds and antioxidant properties, which affected physical and chemical properties of the pasta. The pasta’s cooking quality, including cooking time (CKT), cooking loss (CKL), and cooking yield (CKY), also showed significant differences with varying percentages of BGRF substitution. Furthermore, the proximate composition indicated that the percentages of ash, protein, fat, and fiber increased as the proportion of BGRF increased, with pasta containing 60% BGRF demonstrating the highest values for these properties. All these findings provide evidence that BGRF substitution had a significant positive impact on the physical, chemical, and sensory properties of pasta. For example, the pasta had better antioxidant properties and was well-accepted by consumers. The potential for enhancing the nutritional profile of pasta products by substituting wheat flour with BGRF is noteworthy. Key words: black glutinous rice, wheat, rice flour, pasta, antioxidant, bioactive compounds

Optimization of the pumpkin pectin paste production process

Taking into account the mentioned advantages, the use of vegetable and fruit pastes with increased pectin content has great potential in therapeutic and preventive nutrition. They not only contribute to the removal of radionuclides, heavy metals and toxins from the body but also provide additional enrichment of the body with a complex of natural vitamins, tannins and sugars. These natural substances help to improve the work of the gastrointestinal tract, increase the general tone of the body and help strengthen the immune system. Optimized technological production processes, in particular the hydromodule of hydrolysis of raw materials, correctly selected temperature regimes and evaporation methods that ensure maximum efficiency of pectin extraction from raw materials. This makes it possible to achieve high quality of the finished product with full preservation of the beneficial properties of pectin substances. Modern technological methods guarantee the preservation of the maximum number of active components, which makes the product even more valuable for consumers. For the production of pectin pastes, Gleisdorfer Olkurbis, Hamlet, Pivdenny, Miranda and Dana Styrian Bare-seeded pumpkins were selected. The hydrolysis process was carried out using lactic acid and whey, which contributed to a faster process and acted as preservatives. According to the results of experimental studies, rational hydrolysis conditions were established: hydro modulus (1:14–1:17), concentration of hydrolyzers, temperature regime, hydrolysis time, and evaporation method. The evaluation of the product included the analysis of dry matter content, colour, pectin content and gel-forming properties. According to the results of the experiments, it was determined that the rational conditions for the hydrolysis of pumpkin raw materials are a temperature within 80°C, a duration of the process of 65 minutes and a hydromodule of 15–16. Rational conditions for evaporation in a vacuum are established, which allow obtaining high-quality pectin paste with a pectin content of 1.5% and a dry matter content within 70%. A specialized technology for the production of pectin pastes from pumpkin and other vegetable raw materials has been developed, which allows you to effectively preserve the natural properties and nutrients characteristic of local fruits and vegetables. Technological and hardware-technological production schemes have been developed, which will contribute to the organization of production in the areas where raw materials are grown, reducing transportation costs and contributing to regions' sustainable development. Localization of production contributes to the creation of new jobs and support of the local economy Thus, the use of vegetable and fruit pastes with increased pectin content has a great potential for strengthening the health of the population. They are a rich source of natural vitamins and microelements, which contribute to the improvement of the general condition of the body, increase immunity and protect against harmful effects of the environment. The growing demand for natural and healthy food products makes pectin pastes a promising direction for investment and development of new technologies in the food industry.