The use of plant enriching additives in the production of pasta: Literature review
The quality of food and the overall balance of the human diet are crucial for the health and quality of life. Food industry enterprises produce functional and enriched food products, but their quantity is not enough today. Pasta has a strong demand in all population groups, therefore it can be considered as an object for the introduction of functional food ingredients. In this regard, the possibility of including functional food ingredients in the pasta dough in order to change the chemical composition and increase nutritional value can be considered a relevant and promising area of research. In order to systematize the information on the use of enriching additives in the recipe and technology of pasta production, we have carried out an analysis of the scientific works of Russian and foreign researchers. The analysis presented in this article may help to find new approaches to a more complete use of the local raw materials and expand the range of products, including those with functional properties.
| Main Authors: | , |
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| Format: | Journal Contribution biblioteca |
| Language: | Russian |
| Published: |
2019
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| Subjects: | Функциональные пищевые продукты, Макаронные изделия, Полба, Растительное сырье, Обогащение, Пищевая ценность, Functional foods, Pasta, Spelt, Plant raw materials, Enrichment, Nutritional value, Food industry, Additives, Food quality, |
| Online Access: | http://hdl.handle.net/1834/16130 |
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| Summary: | The quality of food and the overall balance of the human diet are crucial for the health and quality of life. Food industry enterprises produce functional and enriched food products, but their quantity is not enough today. Pasta has a strong demand in all population groups, therefore it can be considered as an object for the introduction of functional food ingredients. In this regard, the possibility of including functional food ingredients in the pasta dough in order to change the chemical composition and increase nutritional value can be considered a relevant and promising area of research. In order to systematize the information on the use of enriching additives in the recipe and technology of pasta production, we have carried out an analysis of the scientific works of Russian and foreign researchers. The analysis presented in this article may help to find new approaches to a more complete use of the local raw materials and expand the range of products, including those with functional properties. |
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