Rozhno O. Development of technology for gluten free pasta products

The work is devoted to the development of technology of gluten-free pasta products made from corn flour to provide population of Ukraine with dietary products. The object of research is the technology of gluten-free pasta products made from corn flour. The purpose of the work is the scientific substantiation of the use of corn flour as the main raw material for the production of gluten-free pasta products and the development of domestic technology of macaroni products for dietary purposes. Methods used during research for organoleptic, physico-chemical, thermophysical methods of research of raw materials, semi-finished products and finished products; rotary and viscozymetric methods for determining the rheological characteristics of colloidal solutions of structure-forming agents; methods for determining the biological value of products; methods of modeling, optimization of processes and statistical processing of experimental data using modern computer programs. This work is aimed for development of the technology of gluten free pasta products made from corn flour for providing the population of Ukraine with dietary products. The research of technological properties of different kinds of corn flour has established that for development of technology for gluten free pasta products usage of corn flour of fine grinding is required. The rheological characteristics of colloidal solutions of different structuring agents, methods of its preparation and the influence on quality of gluten free pasta products has been determined. It is stated that high quality of products is achieved by adding xanthan or dry egg powder (DEP). Products of acceptable quality can be achieved by using of carboxymethyl cellulose or gelatin; without adding of structuring agents – with usage of extruded corn flour or brewing a part of fine grinded corn flour. The process of making of dough for manufacturing of the gluten free pasta has been investigated. The necessity of increasing the humidity of dough. Optimal parameters of dough preparation for pasta products with addition of colloidal solution of xanthan has been determined: dosage of which is 0,7 % of the flour mass, humidity of dough – 36 %, temperature of colloidal solution – 80°C; with addition of renewed solution of DEP: optimal dosage – 5,0 % of the flour mass, humidity of dough – 36 %, temperature of renewed solution – 20°C. Forms of water bonds in cheese pasta products has been defined. It is stated that there’s more humidity in corn products than in wheat products. Adsorbtionally bound moisture amount is much smaller compared to wheat products. After studying the drying kinetics of gluten free pasta products has been determined that their speed of drying is higher compared to the drying speed of wheat products. Sorption ability ofuncooked pasta products made from corn flour has been studied. Interconnection between sorption energy and microstructure has been defined. For a comparative evaluation of quality manufactured gluten free pasta products has been created Integrated Quality Score (IQS). Determined that by the IQS gluten free pasta products made from corn flour with the addition of xanthan, DEP and extruded corn flour have the best quality, because its numbers are: 4,35 units, 4,40 units and 4,00 units ed., which corresponds to mark «good». Economical effect of production of gluten free pasta products made with corn flour has been determined. With profitability and trading margin of 20% the price on developed pasta products is between 59 – 74 per 1 kg. Other than that, social effect is achieved due to providing the population of Ukraine with products of dietetic purpose of domestic production. Has been developed and approved normative documentation on gluten free pasta products made of corn flour. Developed technologies have been tested in production conditions individual entrepreneur «Vartanyan O. A.» TM «Mac-Var Ecoproduct».