Research of Effect of Protein-Containing Additives on Pasta Quality and Biological Value

Abstract

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 %).

Expanding the range of pasta with β-carotene

“…Дослідження групи науковців були направлені на комплексне збагачення макаронних виробів м'ясними продуктами (15%), бобовими та рослинними ізолятами (7,5-10%). В результаті продукт задовільнив добову потребу у білках на 13,4% [4].…”

“…Поряд з цим, багато біологічноактивних сполук, які містяться у фруктах та овочах, а саме каротиноїди та поліфеноли, відомі своїми антиоксидантними та протизапальними властивостями [10][11]. Слід зазначити, що харчові добавки можуть бути багаті мінералами, вітамінами, жирними кислотами та білками, підвищуючи поживну цінність макаронних виробів [6,[2][3][4][5][6][7][8][9][10][11][12][13][14][15].…”