PRODUCTION OF ENRICHED PASTA PRODUCTS WITH A COMPLEX OF NANOCARBOXYLATES AND FINE-DISPERSED CEREAL FLOUR

The object of research is pasta enriched with fine flour from buckwheat and lentils, and a complex of nanocarboxylates.

According to analysts, the consumption of pasta in Kazakhstan is one of the highest in the world, Kazakhstan is second only to Italy in this. In January – December 2022, pasta production amounted to 166.1 thousand tons, which is 4% more than in 2021 [1]

Considering that pasta is popular and consumed in large quantities, it is possible to really and effectively prevent various types of diseases by producing products using enriching complexes of trace elements and vitamins. Moreover, the main raw material for the production of pasta is "depleted" wheat flour of the highest grade. At the same time, food is seriously becoming more expensive, which inevitably affects the food security of the republic [1].

In this regard, it is necessary to develop domestic technologies for the production of enriched pasta, which will increase their competitiveness by reducing the cost.

As part of the research, pasta enriched with the most valuable protein and fiber content of lentil and buckwheat fine flour in an amount of 10% was obtained. To enrich pasta with micro- and macronutrients, the selection and calculation of nanocarboxylate formulations with the establishment of their quantity, based on human consumption norms, was carried out. According to the chemical and trace element composition, the most complete additives are determined.

The results of the research allowed us to establish that the consumer properties of pasta enriched with buckwheat fine flour correspond to the normative indicators. The complex of nanocarboxylates did not affect the consumer properties of pasta, but significantly increased the content of magnesium and zinc.