Krasnoyarsk, Russian Federation
Krasnoyarsk, Russian Federation
Krasnoyarsk, Russian Federation
from 01.01.1993 to 01.01.2021
Krasnoyarsk, Russian Federation
Krasnoyarsk, Russian Federation
The article examines the possibility of creating functional-purpose pasta products by enriching them with plant additives derived from wild and cultivated plants. The following additives were used: garlic (Allium sativum L.), victory onion (Allium victorialis L.), dill (Anethum graveolens L.), lungwort (Pulmonaria officinalis L.), cowslip (Primula veris L.), and sugar kelp (Laminaria saccharina L.). All types of raw materials were selected based on their high content of biologically active substances – ascorbic acid, flavonoids, carotenoids, organosulfur compounds, dietary fibre, macro- and microelements (including iodine) – as well as their pronounced antioxidant, immunomodulatory, and prebiotic properties. The developed pasta samples were produced using premium wheat flour and wholemeal flour, with the addition of plant additives prepared in powder form. Based on experimental data, optimal ratios of additives were determined to ensure the preservation of the technological and consumer properties of the pasta products. An assessment of the finished product’s quality was carried out, including organoleptic and physic-chemical parameters. The obtained results confirm the feasibility of using the selected types of plant raw materials to expand the range of functional-purpose pasta products.
enriched pasta products, plant raw materials, functional foods, healthy nutrition, quality, nutritional value
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