Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water

Abstract

Abstract The quality of food products and a balanced diet play a key role in maintaining health and improving the quality of life. Due to the high popularity of pasta, a promising direction is the development of recipes that include whole grain flour, carrot powder and ion-ozonated water, which increase the nutritional value of the product and improve its chemical composition. The aim of this study was to optimise the technological modes of production of durum wheat pasta using carrot powder and ion-ozonated water to minimise the loss of dry matter (DM) during cooking and increase the protein content in the finished product. We used multifactorial experiment planning with the sequential regression analysis program PLAN. The variable factors considered were the concentration of ion-ozone in the water (C io ), the carrot powder content (C cp. ), the temperature of the water (t w ) used in kneading the dough and the drying temperature (t d ). We found that a minimal DM loss into the cooking water (5.86%) was ensured using a C cp. of 3.0% and a t d of 50 °C. Neither the C io nor the t w had any significant effect on this formula. To achieve the maximum protein content in the finished pasta (14.25%), the optimal parameters used were C cp. = 1.0% and t d = 50 °C. Similarly, the C io and t w factors had no significant effect on the protein composition. These results demonstrate the possibility of controlling the quality indicators of pasta by regulating temperature parameters and the concentration of plant additives. To increase the nutritional value of pasta products without deteriorating the technological properties, it is recommended to use carrot powder at a concentration of 1.0–3.0% and dry it at 50 °C. The use of ion-ozonated water is justified from the point of view of safety and microbiological stability, but it did not have a significant impact on the quality indicators studied.