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alkhass 2023, 5(2): 1-5 |
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Aptrakhimov D, Rebezov M, Khayrullin M, Fedorov B, Goncharov A, Makarova S. Study of nutritional value of macaroni pasta from composite flour. alkhass 2023; 5 (2) :1-5
URL: http://alkhass.srpub.org/article-4-165-en.html
URL: http://alkhass.srpub.org/article-4-165-en.html
Denis Aptrakhimov * 
, Maksim Rebezov , Mars Khayrullin , Boris Fedorov , Andrey Goncharov , Svetlana Makarova
, Maksim Rebezov , Mars Khayrullin , Boris Fedorov , Andrey Goncharov , Svetlana Makarova
Oryol State University named after I.S. Turgenev, Oryol, Russia
Abstract: (620 Views)
This paper presents the results of nutritional value of pasta made from composite flour. The composite flour comprises 90% of wheat flour, 8% of buckwheat flour and 2% of flax flour. Analysis of chemical composition in pasta made from composite flour revealed that the content of protein and fat higher by 38.5% and 3.4% compared to products made from wheat flour. In addition, there is a high content of minerals and vitamins. According to physiological norms, the developed pasta satisfies more than 15% of the required daily allowance by iron, phosphorus, potassium, zinc, selenium, copper, vitamins B1 and E. As a result of these investigations, the developed pasta can be classified as functional foods.
Type of Study: Research |
Subject:
Food Science and Technology
Received: 2023/02/18 | Revised: 2023/03/23 | Accepted: 2023/04/13 | Published: 2023/05/10
Received: 2023/02/18 | Revised: 2023/03/23 | Accepted: 2023/04/13 | Published: 2023/05/10
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