No abstract

Designing alternative food products that would be capable of replacing animal husbandry products while also providing the required amount of edible protein is an important task. It will provide food products for the wider population and reduce food shortage. The aim of this research is to present the product with a high content of animal fats and proteins by extruding animal products. This goal gives rise to the following stages: choosing the temperature zone to keep the process of protein denaturation within an acceptable framework and to preserve all nutrients in easy‐to‐consume forms. Thus, a mathematical model was constructed, which describes the melt flow of the vegetable–meat mixture in the first compression zone, the decompression‐extraction zone, and the second compression zone of a double‐screw‐conveyor extruding machine. The offered product allows the organism to receive its standard daily intake of edible protein, which improves the health of the population. This type of food is also the most cost‐effective replacement for meat products.

Pasta producers know three pasta formulations for making pasta products with the increased nutritional and biological value from unconventional poly-cereal raw materials. These pasta formulations composite flour mixtures of cereal/legumes with added dry wheat gluten. The flour mix was formulated through the design method that allows regulating the content of nutrients in the product to meet the requirements of rational and adequate nutrition and provide a therapeutic and preventive effect. This article explores the drying kinetics of pasta from unconventional raw materials and reports on the quality and consumer properties of pasta. Results show that with the percentage of dry wheat gluten increasing in the poly-cereal flour mix, the percentage of both essential and non-essential amino acids in the mix also increases. Formulation No. 1 provides a mix with the maximum percentage of amino acids in it. The said maximum is significantly higher than the total concentration of amino acids (% by weight) in a mix made according to formulations No. 2 and No. 3. The increase in dry wheat gluten from 15% to 35% leads to a sharp increase in the concentration of essential amino acids (tryptophan and lysine). A significant increase in other essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine) was not detected.

This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The maximum drying duration before reaching a moisture level of 10% corresponds to the formulation containing barley and peas. Sensory analysis on quality assessment showed that pasta with a high content of millet and oats received the highest score 93. Other mixtures also received good grades, indicating a balanced composition of all formulations. The optimum drying temperature for these mixtures was found to be 60° C from the point of view of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.

The drying procedure is a key to producing pasta of intended quality and with a specific price tag. However, the existing models are mainly to describe the drying process in a steady state. A mathematical model of tube-shaped pasta drying in a conveyor belt dryer with a stepwise heating supply allows determining the curve of temperature and moisture gradients for a tube-shaped pasta unit. It also helps select the best settings to minimize the heat-power costs while maintaining the good quality of a dried product. The given model describes the drying process in a true-to-life form and ensures the convergence of calculations to observations (deviation: 12.5%). The model was utilized to design a transient drying protocol for conveyor belt dryers with a stepwise heating supply. The proposed dryer has high service reliability and produces uniformly dried high-quality product.