Nabokov D. Development of the technology for pasta with cryo-paste from carrots and pumpkins

Object - pasta technology. Aim - scientific substantiation and development of technology for pasta rich in carotenoids from flour with baking cryo-pastes from carrots and pumpkins. Methods of the research - standard and special organoleptic, physical-chemical, microbiological, structural and mechanical methods to determine quality of feedstock, dough and finished products; mathematical methods for planning the experiment and experimental data analysis. Scientific novelty: the technology of pasta with fine cryo-pastes from carrots and pumpkins that allows providing the increased content of carotenoids, rich orange color, and high cooking properties in products from baking flour are theoretically and experimentally proved. The influence of the components form cryo-pastes from carrot and pumpkin (non-starch polysaccharides, phenolic compounds, tannins, organic acids) in the pasta structure is reflected in the increase of elasticity, plastic viscosity and dough elasticity, reducing the adhesion, extension education test time and decrease its water absorbing capacity. The data obtained by reducing the degree of mobility of water molecules in the pasta with the increasing amounts of additives due to intermolecular restructuring process and confirmed by IR spectroscopy. The degree of carotenoids preservation at all technological stages of pasta production, which showed that the use of water-alcoholic extracts of calendula and oak bark, the loss of carotenoids reduced twice. Based on the study of the process of storing pasta with high content of carotenoids it is proved that the addition of hydro-alcoholic extracts can 8 times reduce carotenoids loss during pasta storage for the first month, the third - 5 ... 6 times, six months - nearly 2 times . The improvement of the color and cooking properties of macaroni products from baking flour in the presence of cryo-pastes from carrots and pumpkins by integrating fine cryo-paste components in the structure of pasta. Advanced technology has been tested and implemented in the pasta companies, and in the educational process of the Kharkiv State University of Food Technology and Trade.