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AGRICULTURE, AGROCHEMICAL, FEED PRODUCTION, AGROECOLOGY

THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA

A. Kabylda 1 , F. Sagyntay 2 , A. Iztaev 2 , A. Kazhybekova 3 , A. Beisenova 4

1 Astana branch of «Kazakh Research Institute of processing and food industry» ; 2 Almaty Technological University, Almaty, Republic of Kazakhstan; 3 Astana branch of Kazakh Research Institute of Processing and Food Industry LLP; 4 NJSC "Kazakh National Agrarian Research University", Almaty, Republic of Kazakhstan

doi.org/10.37884/1-2023/11 pp. 91-98 Admitted 31.01.2023 Published 30.03.2023

Abstract

The article discusses and analyzes the effect of different dosages on the organoleptic characteristics of finished pasta using sensory analysis and a point system. The work was carried out in the Astana branch of the Kazakh Research Institute of Processing and Food Industry. The study has theoretical and practical significance and can be useful to scientists and manufacturers in the development of new recipes and/or technologies for pasta with specified functional properties using non-traditional raw materials. The experiments were carried out on three formulations of mixtures from unconventional raw materials with the addition of 25% corn starch with a drying agent at temperatures of 40, 50 and 60 ° C. According to the results of the study of rheological properties, the drying rate increases with an increase in the drying temperature. The maximum duration of drying until the humidity level reaches 10% corresponds to a recipe containing corn, chickpeas, soy and buckwheat. Sensory analysis of the quality assessment showed that pasta with a high content of corn and buckwheat received the highest score of 93. Other mixtures also received good ratings, which indicates a balanced composition of all formulations. It was found that the optimal drying temperature for these mixtures is 60 °C in terms of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.

pasta, organoleptic method, product quality, non-traditional raw materials, gluten-free Products, Functional Nutrition, storage, drying temperature.

01 Introduction

The full text of the article is available for download in PDF format on the right panel.

02 References

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Citation Links

[1]2023. THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA. Izdenister natigeler. 1 (97) (Mar. 2023), 91–98. DOI:https://doi.org/10.37884/1-2023/11.
(1)THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA. Izdenister natigeler 2023, No. 1 (97), 91-98. https://doi.org/10.37884/1-2023/11.
THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA. (2023). Izdenister Natigeler, 1 (97), 91-98. https://doi.org/10.37884/1-2023/11
THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA. Izdenister natigeler, [S. l.], n. 1 (97), p. 91–98, 2023. DOI: 10.37884/1-2023/11. Disponível em: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/214. Acesso em: 15 sep. 2026.
“THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA”. 2023. Izdenister Natigeler, no. 1 (97) (March): 91-98. https://doi.org/10.37884/1-2023/11.
“THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA” (2023) Izdenister natigeler, (1 (97), pp. 91–98. doi:10.37884/1-2023/11.
[1]“THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA”, Izdenister natigeler, no. 1 (97), pp. 91–98, Mar. 2023, doi: 10.37884/1-2023/11.
“THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA”. Izdenister Natigeler, no. 1 (97), Mar. 2023, pp. 91-98, https://doi.org/10.37884/1-2023/11.
“THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA”. Izdenister natigeler, no. 1 (97) (March 30, 2023): 91–98. Accessed September 15, 2026. https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/214.
1.THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA. Izdenister natigeler [Internet]. 2023 Mar. 30 [cited 2026 Sep. 15];(1 (97):91-8. Available from: https://agrosoil.kaznaru.edu.kz/index.php/research/article/view/214
1.THE EFFECT OF DIFFERENT DOSES OF NON-TRADITIONAL RAW MATERIALS ON THE ORGANOLEPTIC INDICATORS OF FINISHED GLUTEN-FREE PASTA. Izdenister natigeler. 2023;(1 (97):91-98. doi:10.37884/1-2023/11