Удосконалення рецептури пасти з додаванням спельти та льону з огляду на її функціонально-технологічні властивості
Year: 2026
Type: article
Abstract: This study investigates technology for making pasta with increased nutritional value while preserving its functional and technological properties. The task addressed is to fortify the nutrient composition of pasta made from soft wheat varieties. This work proposes changing the technology of its production by replacing wheat flour in the recipe. Part of the wheat flour is to be replaced with whole grain spelt flour and flax seed meal in the following amounts: mass fraction of whole grain spelt flour in the starting dough – 20, 40, and 60%, mass fraction of flax seed meal – 2, 5, and 8%. The study on the functional and technological properties of the proposed pasta has established that the recommended values of mass fractions of the added additives are not always the same. The shortest optimal cooking time is for samples with a mass fraction of whole grain spelt flour of 40% and mass fractions of flaxseed meal in the range of 2…8%. Recommended, in terms of the water absorption index of the finished pasta, are a mass fraction of whole grain spelt flour of 40% and mass fractions of flaxseed meal in the range from 2 to 5%. Losses of dry matter during cooking of the pasta are the lowest with a mass fraction of whole grain spelt flour of 40% and a mass fraction of flaxseed in the range from 5 to 8%. The pasta's maximum hardness is achieved with a mass fraction of flaxseed meal of 8% and a mass fraction of whole grain spelt flour of 20%. In terms of the hygroscopic properties of the proposed pasta, the mass fractions of the added additives should be chosen as maximum as possible. Thus, as only the functional and technological properties of the pasta mattered when selecting rational values for mass fractions of the introduced additives, their final selection should be carried out by taking into account the analysis of nutritional and organoleptic properties, to be investigated in further work
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7205447608
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