THE USE OF MICRONIZED VEGETABLE AND FRUIT POWDERS IN THE TECHNOLOGY OF PASTA

THE USE OF MICRONIZED VEGETABLE AND FRUIT POWDERS IN THE TECHNOLOGY OF PASTA

This paper examines the possibility of using tokodispersnogo vegetable and fruit powders produced in-novative disintegration drying method at a temperature of 40 °C, allowing you to save beneficial ingredients of raw materials, in the production of pasta with the purpose of increasing the nutritiona...

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Bibliographic Details
Main Authors: Svetlana Yakovlevna Koryachkina, Ekaterina Nikolaevna Kholodova, Valerij Yakovlevich Chernykh, Olga Leonidovna Ladnova
Format: Article
Language:Russian
Published: North-Caucasus Federal University 2022-10-01
Series:Современная наука и инновации
Subjects:
тонкодисперсные овощные и фруктовые порошки
макаронные изделия
водосвязывающая способность
водоудерживающая способность тонкодисперсных овощных и фруктово-ягодных порошков
физико-химические свойства макоронных изделий
fine vegetable and fruit powders
pasta
water binding capacity
water-holding capacity of fine vegetable and fruit powders
physico-chemical properties of pasta
Online Access:https://msi.elpub.ru/jour/article/view/1057
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Summary:This paper examines the possibility of using tokodispersnogo vegetable and fruit powders produced in-novative disintegration drying method at a temperature of 40 °C, allowing you to save beneficial ingredients of raw materials, in the production of pasta with the purpose of increasing the nutritional value. The use of powders of vegetables and fruits in the production of pasta will expand the range of food.
ISSN:2307-910X

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