Research of Effect of Protein-Containing Additives on Pasta Quality and Biological Value

DOI

10.2991/agrosmart-18.2018.51How to use a DOI?

Keywords

pasta, protein supplementation, biological value

Abstract

The paper presents the results of complex studies on protein enrichment of pasta products as a mass consumption product. Meat products, legume flour and isolates of plant proteins were used as protein-containing additives. The analysis of results of experimental studies on the protein content and essential amino acids in the proposed additives allowed one to substantiate the expediency of their application with the purpose of increasing the biological value of pasta. In order to establish rational dosages of enriching additives, experimental studies have been carried out to determine their effect on the properties of raw gluten and wheat flour starch, which are the main formers of pasta, rheological properties of pasta and quality indicators of finished products, namely organoleptic and cooking properties. Let us take the following as rational dosages - 15% of the mass of flour for meat additives, 10% of the mixture weight - for pea and lentil flour and vegetable isolates and 7.5% by weight of the mixture - for soy flour. The positive influence of enriching additives added to pasta dough on increasing the protein content in the composition of products (by 1.59% - 8.19% in comparison with the control sample), an increase in the balance of its amino acid composition, biological value (by 6% -16%) was established. Also positive influence of enriching additives was found out in the values of the coefficients of the utilitarianism of the amino acid composition (by 0.2-0.26 fraction of units), the digestibility of proteins under the action of the proteolytic enzyme pepsin (11% -24%), the degree of satisfaction of the daily requirement for protein (13.4%, 5 %).

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Galina Aleksandrovna Osipova
AU  - Natalia Aleksandrovna Berezina
AU  - Tatiana Vladimirovna Seregina
AU  - Evgenia Viktorovna Hmeleva
AU  - Igor Alekseevich Nikitin
AU  - Igor Vladimirovich Zavalishin
PY  - 2018/12
DA  - 2018/12
TI  - Research of Effect of Protein-Containing Additives on Pasta Quality and Biological Value
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 262
EP  - 268
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.51
DO  - 10.2991/agrosmart-18.2018.51
ID  - Osipova2018/12
ER  -