DEVELOPMENT OF PASTA PRODUCTS ENRICHED WITH VEGETABLE ADDITIVES

Irina Doiko; Vladimir Leontiev; Irina Krotova; Galina Rybakova; Irina Zobnina

UDC 664.69

DEVELOPMENT OF PASTA PRODUCTS ENRICHED WITH VEGETABLE ADDITIVES

Published in Trade, service, food industry · Volume 6, Issue 2 · Pages 237–248 · Rubric: Commodity research

EDN: TSVFCF

Received: 25.02.2026 Accepted: 11.04.2026 Published: 06.07.2026

Authors

Irina Doiko

Vladimir Leontiev

Irina Krotova

Galina Rybakova

et al.

Irina Zobnina

Irina Doiko

Academic degree: candidate of sciences in biology

Science rang: docent

Siberian Federal University associate professor · Department of Commodity Science and Examination of Goods · Russian Federation · Krasnoyarsk

Vladimir Leontiev

Academic degree: candidate of chemical sciences

Science rang: docent

Far Eastern Federal University Russian Federation · Krasnoyarsk

Irina Krotova

Academic degree: doctor of pedagogical sciences ; candidate of chemical sciences

Science rang: docent

Siberian Federal University head of the department · Department of Commodity Science and Examination of Goods · Russian Federation · Krasnoyarsk

Galina Rybakova

Sibirskiy federal'nyy universitet docent · kafedra tovarovedeniya i ekspertizy tovarov · Russian Federation · Красноярск

Irina Zobnina

Academic degree: candidate of agricultural sciences

Science rang: docent

Siberian Federal University Russian Federation · Krasnoyarsk

ABSTRACT

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.

KEYWORDS

enriched pasta products, plant raw materials, functional foods, healthy nutrition, quality, nutritional value

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GOST

Doiko I. V., Leontiev V. M., Krotova I. V., Rybakova G. R., Zobnina I. A. DEVELOPMENT OF PASTA PRODUCTS ENRICHED WITH VEGETABLE ADDITIVES // Trade, service, food industry. 2026. no. 2. pp. 237-248. URL: https://tsfi-mag.ru/en/nauka/publications/article/6a9c166d32807fdbab874dd8/development-of-pasta-products-enriched-with-vegetable-additives/view. EDN: TSVFCF. (Date of access 23.10.2026).

MLA

Irina Doiko, Leontiev V. M., Krotova I. V., Rybakova G. R., Zobnina I. A.. "DEVELOPMENT OF PASTA PRODUCTS ENRICHED WITH VEGETABLE ADDITIVES." Trade, service, food industry 6.2 (2026): 237-248. URL: https://tsfi-mag.ru/en/nauka/publications/article/6a9c166d32807fdbab874dd8/development-of-pasta-products-enriched-with-vegetable-additives/view. EDN: TSVFCF.

APA

Doiko I. V., Leontiev V. M., Krotova I. V., Rybakova G. R., Zobnina I. A. (2026). DEVELOPMENT OF PASTA PRODUCTS ENRICHED WITH VEGETABLE ADDITIVES. Trade, service, food industry, 6(2), 237-248. URL: https://tsfi-mag.ru/en/nauka/publications/article/6a9c166d32807fdbab874dd8/development-of-pasta-products-enriched-with-vegetable-additives/view EDN: TSVFCF.

Chicago

Irina Doiko, Leontiev V. M., Krotova I. V., Rybakova G. R., Zobnina I. A.. "DEVELOPMENT OF PASTA PRODUCTS ENRICHED WITH VEGETABLE ADDITIVES." Trade, service, food industry 6, no. 2 (2026): 237-248. URL: https://tsfi-mag.ru/en/nauka/publications/article/6a9c166d32807fdbab874dd8/development-of-pasta-products-enriched-with-vegetable-additives/view. EDN: TSVFCF.

WIKI

{{cite journal | author = Doiko I. V., Leontiev V. M., Krotova I. V., Rybakova G. R., Zobnina I. A. | title = DEVELOPMENT OF PASTA PRODUCTS ENRICHED WITH VEGETABLE ADDITIVES | journal = Trade, service, food industry | year = 2026 | volume = 6 | issue = 2 | pages = 237-248 | url = https://tsfi-mag.ru/en/nauka/publications/article/6a9c166d32807fdbab874dd8/development-of-pasta-products-enriched-with-vegetable-additives/view }} EDN: TSVFCF

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