Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water.

ABSTRACT: The quality of food products and a balanced diet play a key role in maintaining health and improving the quality of life. Due to the high popularity of pasta, a promising direction is the development of recipes that include whole grain flour, carrot powder and ion-ozonated water, which increase the nutritional value of the product and improve its chemical composition. The aim of this study was to optimise the technological modes of production of durum wheat pasta using carrot powder and ion-ozonated water to minimise the loss of dry matter (DM) during cooking and increase the protein content in the finished product. We used multifactorial experiment planning with the sequential regression analysis program PLAN. The variable factors considered were the concentration of ion-ozone in the wate

SUBMITTER: Iskakova G 

PROVIDER: S-EPMC12738575 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature