This article defines the physical and chemical parameters of the finished product based on a new technological recipe using corn flour and Urtica dioca l. powder. According to scientific data, the chemical composition of nettle leaves consists of vitamins C, K, b, panthenonic acid, formic acid, carotene and calcium. Therefore, the inclusion of nettle powder in the composition of pasta contributes to improving the function of the heart and lungs, preventing chronic diseases of the liver and bile ducts. The results of the study, organoleptic and physicochemical properties of pasta with the addition of 20% corn flour, and 2% Urtica dioica meet the standards and are considered the best option for making a new recipe of pasta.
In this article, the rheological and vitamin composition of the dough prepared by adding nettle flour and corn flour as non-traditional raw materials to the composition of pasta under laboratory conditions is studied. The results of previous studies of dioecious nettle have shown that the plant contains a certain amount of carotene, calcium, formic acid and panthenonic acid. These indicators indicate an improvement in the vitamin composition of pasta prepared according to the new recipe. The rheological quality of the dough, the vitamin composition of the finished product prepared according to the first sample, including 20% corn flour and 2% nettle flour (Urtica dioca L) in the recipe, show that the quality of this sample is better than that of the control and second sample, and is approved as an effective sample for the preparation of new types of pasta.
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