The present work includes results on enrichment of pasta, a mass-consumption product, with protein. Meat products, legume (Leguminosae L.) flour and plant protein isolates were used as protein-containing additives. The content of protein and essential amino acids in the additives makes them promising for improving the biological value of pasta. We studied effects of the additives on raw gluten and wheat flour starch properties, pasta dough rheo- logical characteristics, and finished product quality. As a result, the following optimal amounts of the additives were established: 15% by weight of flour for meat, 10% by weight of the mixture for pea and lentil flour as well as plant isolates, and 7.5% by weight of the mixture for soy flour. The enriching components added in pasta dough were found to have a positive effect on pasta quality. These increased protein content by 1.59–8.19%, biological value by 6–16%, utility coefficient of amino acid composition by 0.2–0.26, protein digestibility by pepsin by 11–24%, and daily pro- tein intake level by 31.4–12.5%.

The use of secondary raw materials as new recipe ingredients in the production of food products is currently quite relevant. Soybean okara, which is a by-product of soy milk production, may be promising in this case. Special attention is paid to its technological properties and rich chemical formula which includes at least 5.5% of complete protein characterized by the content of all essential amino acids, dietary fiber, unsaturated fatty acids, macro-, microelements (potassium, calcium, magnesium, iron, iodine, etc.), vitamins (β-carotene, E, group B, choline, biotin, folic acid), isoflavones, which suggests the positive effect of the use of okara in food production in order to increase their consumer properties and nutritional value. It is important that soybean okara practically does not have any flavor, which allows to use it in the production of a great variety of food products and culinary. The article proves the possibility to use soybean okara in the production of pasta, gives some optimal drying parameters of soybean okara for its further use, investigates the influence of soybean okara on the properties of raw gluten of wheat flour, rheological characteristics of pasta dough and the quality, first of all, on cooking properties of pasta, determines its rational proportion taking into account the quality of the main raw material (11.5% to flour weight). The content of protein and fiber in the composition of soybean okara and finished pasta is determined.

The paper presents the results of complex studies on protein enrichment of pasta products as a mass consumption product. Meat products, legume flour and isolates of plant proteins were used as protein-containing additives. The analysis of results of experimental studies on the protein content and essential amino acids in the proposed additives allowed one to substantiate the expediency of their application with the purpose of increasing the biological value of pasta. In order to establish rational dosages of enriching additives, experimental studies have been carried out to determine their effect on the properties of raw gluten and wheat flour starch, which are the main formers of pasta, rheological properties of pasta and quality indicators of finished products, namely organoleptic and cooking properties. Let us take the following as rational dosages-15% of the mass of flour for meat additives, 10% of the mixture weight-for pea and lentil flour and vegetable isolates and 7.5% by weight of the mixture-for soy flour. The positive influence of enriching additives added to pasta dough on increasing the protein content in the composition of products (by 1.59%-8.19% in comparison with the control sample), an increase in the balance of its amino acid composition, biological value (by 6%-16%) was established. Also positive influence of enriching additives was found out in the values of the coefficients of the utilitarianism of the amino acid composition (by 0.2-0.26 fraction of units), the digestibility of proteins under the action of the proteolytic enzyme pepsin (11%-24%), the degree of satisfaction of the daily requirement for protein (13.4%, 5 %).

Macaroni products as a product of mass consumption can serve as an object for enriching the human body with useful components by using non-traditional raw materials. The authors propose an innovative technology for the production of macaroni products made of a mixture of wheat and emmer wheat flour with the addition of wheat bran as a source of dietary fibers, which makes it possible to give functionality to the products and at the same time improve their quality.

Цель настоящего исследования – повышение биологической ценности макаронных изделий путем использования белоксодержащих обогащающих добавок растительного и животного происхождения. Обогащающие добавки: мясные продукты – мясо кур (грудная часть тушки) и телятину I категории охлажденную; муку бобовых культур – соевую дезодорированную полуобезжиренную, гороховую и чечевичную; изоляты соевого, горохового и кукурузного белков – добавляли в макаронное тесто, приготовленное по традиционной технологии из муки пшеничной хлебопекарной высшего сорта (ГОСТ Р 52189–2003). Установлено, что для обогащения макаронных изделий рациональны дозировки добавок: мясных 15% от массы муки; гороховой и чечевичной муки и растительных изолятов 10% от массы смеси; соевой муки 7,5% от массы смеси. Выявлено положительное влияние вносимых в макаронное тесто обогащающих добавок на увеличение содержания белка в составе изделий на 1,59–8,19%, повышение сбалансированности аминокислотного состава белков, их биологической ценности на 6–16%, значений коэффициентов утилитарности аминокислотного состава на 0,2–0,26 дол. ед., перевариваемости белков под действием протеолитического фермента пепсина на 11–24%, степени удовлетворения суточной потребности в белке на 1,5–13,4% по сравнению с контрольным образцом без добавок. На макаронные изделия с обогащающими белоксодержащими добавками разработана и утверждена техническая документация – технические условия, технологические инструкции и рецептуры. The purpose of this study is to increase the biological value of pasta by using protein-containing enriching additives of plant and animal origin. Enriching additives: meat products-chicken meat (breast part of the carcass) and veal category I chilled; bean flour – soy deodorized semi-skimmed, pea and lentil; isolates of soy, pea and corn proteins – added to pasta dough prepared according to traditional technology from wheat flour bakery of the highest grade (GOST R 52189–2003). It has been established that the enrichment of pasta products of the rational will of a dosage of the additives: meat 15% by weight of flour; pea and lentil flour and vegetable isolates 10% by weight of the mixture; soya flour is 7,5% by weight of the mixture. The positive effect of the enriching additives introduced into the macaroni dough on the increase in the protein content in the products by 1,59–8,19%, the increase in the balance of the amino acid composition of proteins, their biological value by 6–16%, the values of the utilitarian coefficients of the amino acid composition by 0,2–0,26 units, the digestibility of proteins under the action of the proteolytic enzyme pepsin by 11–24%, the degree of satisfaction of the daily protein demand by 1,5–13,4% compared to the control sample without additives was revealed. Technical documentation – technical specifications, technological instructions and recipes has been developed and approved for pasta with protein-containing additives.