The production of instant pasta from non-conventional raw materials using dietary fibers is a promising field of development of both instant pasta and gluten-free food products intended for people who keep special diets. This paper considered the possibility of producing instant pasta from non-conventional wheat gliadin- or protein-free raw materials having similar properties (secaline, hordein, avenin). Rice, buckwheat and soy flour were chosen as the raw materials for the study. The study included laboratory works to identify structure-forming agents and plasticizers, as well as their optimum doses and ratios thus simulating the properties of wheat gluten in pasta prepared according to the traditional formula. The choice of food additives was based on the analysis of their influence on physical and chemical properties of semi-finished and finished products, as well as on manufacturing technology. Instant pasta prepared from gluten-free raw materials using structure-forming agents was characterized by better dry matter ratio, transferred to cooking water during brewing, higher protein content and lower fat content in finished products compared to instant pasta made from wheat flour. The maximum dosage of instant pasta made of non-traditional raw material of dietary fiber (inulin) is established, which does not have a negative impact on technological and consumer quality parameters of semi-finished and finished products.
The article presents the development of a new formulation of instant noodles based on dietary fiber. Given the trend for functional foods that provide balanced nutrition, the enrichment of instant noodles with micronutrients is becoming increasingly important. The aim of the work was to study the content of dietary fiber in instant noodles with introduced inulin Fibruline XL, fiber SUPERCEL WF600, and methyl cellulose VIVAPUR MC A 4M. It was determined if dietary fiber was preserved after technological processing of the raw material. Buckwheat flour, which has a number of advantages in nutrient composition in comparison with wheat flour, was used as a raw material. Generally accepted and special methods of studying the properties of raw materials, semi-finished food products and finished food products were used. Lipid content, nutritional and caloric values were determined. The effect of dietary fibers with different average lengths on the gluten complex of high grade wheat flour was studied. Organoleptic evaluation was made. The shelf life of the product was calculated using the Rancimat-743 device, with extrapolation of the induction time to room temperature and storage. As a result, we obtained a new, physiologically conditioned product having a balanced composition, low caloric content, and low fat content and enriched with dietary fibers and minerals.
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