Development of new technologies (recipes) to produce pasta with the addition of millet and the determination of organoleptic and physicochemical quality indicators
Karimova G. Niyazbekova R. Al Azzam K. Mashanova N. Negim E.-S. Ibzhanova A.
2023HACCP Consulting
Potravinarstvo Slovak Journal of Food Sciences
2023#17371 - 390 pp.
The article presents the organoleptic and physicochemical (humidity and strength) quality indicators of pasta with the addition of millet at 7.7, and 15.5%, as a new recipe for pasta production. Millets can be used to supplement pasta because of their superior nutritional value and health advantages. On the territory of the Republic of Kazakhstan and the Eurasian Economic Union, the quality indicators were calculated while taking into account the practices outlined in the standardized documents. Express drying, accelerated drying, drying to a constant mass, and employing the MA-30 SARTORIUS apparatus following interstate standards were all employed. The study aimed to achieve appropriate organoleptic quality indicators and physicochemical indicators of humidity up to 28% (after processing pasta with the addition of millet 7.7, and 15.5%. Approximately 100 trials were carried out at the Federal State Autonomous Scientific Institution Scientific Research Institute of the Bakery Industry Russian Federation, Moscow. According to the studys findings, all quality indicators are within acceptable ranges, except for pasta with the addition of millet 23.3%, recipes for pasta with the addition of millet have been developed, a utility model patent has been obtained in the territory of the Republic of Kazakhstan No. 7071, issued by the Republican State Enterprise on the right of economic management National Institute of Intellectual Property. In conclusion, pasta recipes with the addition of millet have been developed. According to the studys findings, all quality indicators are within acceptable limits except pasta with the addition of millet, which accounts for 23.3% of the total.
durum wheat , indicators , methods for determining quality , millet , pasta
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Standardization8 Certification and Metrology (by industry), Department of Standardization8 Metrology and Certification NCJSC S. Seifullin, Kazakh Agro Technical Research University, Astana, 010011, Kazakhstan
Pharmacological and Diagnostic Research Center (PDRC), Department of Pharmaceutical Sciences, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman, 19328, Jordan
Technology of Food and Processing Industries NCJSC S. Seifullin, Kazakh Agro Technical Research University, Astana, 010011, Kazakhstan
School of Petroleum Engineering, Satbayev University, 22 Satpayev Street, Almaty, 050013, Kazakhstan
School of Materials Science and Green Technologies, Kazakh-British Technical University, 59 Tole bi St., Almaty, 050000, Kazakhstan
Standardization8 Certification and Metrology (by industry)
Pharmacological and Diagnostic Research Center (PDRC)
Technology of Food and Processing Industries NCJSC S. Seifullin
School of Petroleum Engineering
School of Materials Science and Green Technologies
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