PASTA PRODUCTS FROM AMARANTH FLOUR

Production of gluten-free pasta is offered. A new food product for a special purpose has been developed - made from whole-grain amaranth flour, which will be able to provide the daily rate fiber consumption. An analysis latest research and publications was conducted it found that Ukrainian foreign scientists are investigating use raw materials in technologies functional products. On basis analyzed sources, complex studies on development macaroni recipes determining their quality substantiated. Based results, technology making products developed. Eating reduce signs aging heart disease, effect inflammation occurs during allergies due production immunoglobulin E cholesterol content human blood. The rich proteins, vitamins, trace elements, essential amino acids, particular lysine, makes not only tasty, but also useful food. Thanks this, can become dietary body with all necessary nutrients. It established noodles have insufficient strength production, because manufacturers combined other types materials. determined addition albumin, xanthan, guarana significantly improves properties ratio recipe ingredients ensured products: 15% 0.7% 0.5% were experimentally determined. organoleptic digestive parameters Losses cooking pasta, dependence type additional materials, established. guaran as substances ensure hardness consistency losses confirmed. moisture finished Their strength, hardness, shape evaluated. Attention focused low flour need pack them hard cardboard boxes. possibility introducing flow-mechanized lines considered. mineral composition amaranth, increased protein content, this allows health-giving character an indispensable healthy, balanced nutrition.