THE SIGNIFICANCE OF BIOLOGICAL VALUEIN COOKING PASTA

Expanding the range of food products enriched with functional ingredients and having a beneficial effect on human health is a solution to the issue of filling the lack of essential amino acids in the human diet. It is possible to produce a new range of pasta with increased biological value from triticale of the Taza variety. The main direction of our research is the production of a new range of pasta with a high content of biologically active substances by introducing processed products of promising domestic triticale grain varieties into the pasta, as they are a high-potential raw material for pasta production. As a result of research, it was found that by adding these components to pasta flour, it is possible to increase the mass fraction of amino acids in finished products: arginine by 0.27%, lysine by 0.15%, proline by 0.55%, glycine by 0.36%, and the proportion of protein by 2.3%.