atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-85-92atu-1378Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYРазработка рецептуры макаронных изделий с использованием овощных порошковDevelopment of a pasta recipe using vegetable powdershttps://orcid.org/0000-0002-6937-4663СаидовА. М.СаидовА. М.

110000, Костанай, ул. Абая 28

110000, Kostanay, st. Abaya 28

muslim727@bk.ruhttps://orcid.org/0000-0001-5577-8344КалиткаД. А.КалиткаД. А.

110000, Костанай, ул. Абая 28

110000, Kostanay, st. Abaya 28

https://orcid.org/0000-0003-1709-9097ЖилкишиноваА. М.ЖилкишиноваА. М.

110000, Костанай, ул. Абая 28

110000, Kostanay, st. Abaya 28

https://orcid.org/0000-0002-4687-6185ЖангабыловаН. Д.ЖангабыловаН. Д.

110000, Костанай, улица Кобыланды батыра, 3

110000, Kostanay, ave. Koblandy batyr 3

Костанайский региональный университет имени А. БайтурсыноваКазахстанKostanay Regional University named after A. BaitursynovKazakhstanКостанайский региональный университет им. А. БайтурсыноваКазахстанKostanay Regional University named after A. BaitursynovKazakhstanКостанайский политехнический высший колледжКазахстанKostanay Higher Polytechnic CollegeKazakhstan202314092023138592Copyright © Саидов А.М., Калитка Д.А., Жилкишинова А.М., Жангабылова Н.Д., 20232023Саидов А.М., Калитка Д.А., Жилкишинова А.М., Жангабылова Н.Д.Саидов А.М., Калитка Д.А., Жилкишинова А.М., Жангабылова Н.Д.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1378

Практически во всех странах мира идет стремительное развитие направлений, связанных с производством продуктов повышенной пищевой ценности. Одни из наиболее популярных продуктов питания - макаронные изделия, они входят в список повседневных продуктов питания, пользующихся широким спросом среди населения мира, в связи с этим существует отличная возможность уменьшить дефицит витаминов у большой части населения за счет добавления в макаронные изделия нетрадиционного сырья. Авторами была поставлена цель исследовать влияние овощных порошков на качественные показатели макаронных изделий, для чего была разработана оригинальная рецептура макаронных изделий с внесением морковного порошка. В качестве базы для проведения исследования было выбрано предприятие АО «Костанайский мелькомбинат». Определение органолептических свойств макаронных изделий проводили по общепринятым методам, по пятибалльной шкале. Физико-химические показатели определяли по методике, изложенной в нормативно- технической документации, за основу были взяты два качественных показателя: массовая доля влаги и кислотность. Таким образом, была разработана рецептура нового вида макаронных изделий, обогащенных овощным порошком и оценены показатели качества готового продукта.

In almost all countries of the world, there is a rapid development of areas related to the production of products of increased nutritional value. Pasta is one of the most popular food products and is included in the list of everyday products that are in great demand among the population, in this regard, there is an excellent opportunity to reduce the lack of vitamins in a large part of the population by adding non-traditional raw materials to pasta. The authors set a goal to investigate the effect of vegetable powders on the quality indicators of pasta, for which an original recipe for pasta with the addition of carrot powder was developed. The enterprise JSC "Kostanay flour mill" was chosen as the base for the study. Determination of organoleptic quality indicators of pasta was carried out according to generally accepted methods, on a five-point scale. Physical and chemical indicators were determined according to the method set forth in the regulatory and technical documentation; two qualitative indicators were taken as a basis: the mass fraction of moisture and acidity. Thus, a recipe for a new type of pasta enriched with vegetable powder was developed and the quality indicators of the finished product were evaluated

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The authors declare that there are no conflicts of interest present.