IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
Authors
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А.А. Toktabek
Kazakh National Agrarian Research University, Almaty, Kazakhstan
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L.A. Mamayeva
Kazakh National Agrarian Research University, Almaty, Kazakhstan
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Hülya Gül
Süleyman Demirel University, Isparta, Turkey
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A.E. Otunshiуeva
Al-Farabi Kazakh National University, Almaty, Kazakhstan
DOI:
https://doi.org/10.55956/LZHZ9319Keywords:
pasta, yogurt powder, wheat flour, rheological properties, nutritional value, functional product, microbiological safety, formulation, additivesAbstract
Currently, the growing demand for food products affects the emergence of innovations in the enrichment of pasta products, aimed at improving their nutritional value while maintaining compliance with standards. The research was conducted in order to evaluate the quality of pasta products with the addition of yogurt powder. Durum wheat groats were replaced with yogurt powder in different proportions (0%, 10%, 15%, 20% and 30%). Pasta made from durum wheat flour serves as a control. Studies have shown that due to the interaction of starch and protein and the content of dietary fibers, enrichment with yogurt powder significantly increases the protein content (up to 28.3% at 30% replacement) and reduces the predicted glycemic index (pGI) by 12-18% compared to the control group. Texture analysis showed that substitution ≤ 20% maintains acceptable hardness and cooking efficiency, while substitution of 30% yogurt powder leads to a weakening of the texture. Sensory evaluation has shown that the content of yogurt powder 15-20% provides optimal digestibility, improved creamy consistency and mild taste. The obtained results demonstrate the potential of yogurt powder as a multifunctional ingredient for the development of nutrient-enriched pasta products with a low glycemic index that correspond to global trends in the field of sustainable and health-oriented food innovations.
