Development of the recipe of pasta with pumpkin flour

The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved. In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following scheme: 0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%, 15.0%. The formation of boiling coefficients, consumer smell and taste, the level of pumpkin smell and taste, and the sweet taste of pasta were studied. As a result of the conducted research, it was established that the use of pumpkin flour had the greatest effect on the sensory indicators of the quality of pasta. The coefficient of boiling by mass and volume did not change reliably. It was established that the smell and taste of pumpkin in pasta was absent only when 2.5% of pumpkin flour was added. The use of 5.0–7.5% pumpkin flour did not change the sensory evaluation of pasta in comparison with the control variant. The sweet taste of pasta was absent when 2.5–5.0% pumpkin flour was added. It has been proven that pumpkin flour is characterized by specific sensory indicators. It is obvious that adding it to pasta will affect their organoleptic indicators. At the same time, the greater the amount of pumpkin flour in the pasta recipe, the higher the level of manifestation of the smell and taste of pumpkin. In pasta technology, it is optimal to add 5.0–7.5% pumpkin flour. A distinctive feature of the obtained research results is that it is optimal to add 5.0–7.5% of pumpkin flour in pasta technology. With this amount of pumpkin flour, the smell and taste of pasta is 8.2–8.9 points, the boiling factor by mass is 2.20–2.21, and by volume – 1.71–1.81. The developed recommendations can be used by enterprises with low productivity during the production of pasta product

Development of the recipe of pasta with pumpkin flour

The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved. In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following scheme: 0%, 2.5%, 5.0%, 7.5%, 10.0%, 12.5%, 15.0%. The formation of boiling coefficients, consumer smell and taste, the level of pumpkin smell and taste, and the sweet taste of pasta were studied. As a result of the conducted research, it was established that the use of pumpkin flour had the greatest effect on the sensory indicators of the quality of pasta. The coefficient of boiling by mass and volume did not change reliably. It was established that the smell and taste of pumpkin in pasta was absent only when 2.5% of pumpkin flour was added. The use of 5.0–7.5% pumpkin flour did not change the sensory evaluation of pasta in comparison with the control variant. The sweet taste of pasta was absent when 2.5–5.0% pumpkin flour was added. It has been proven that pumpkin flour is characterized by specific sensory indicators. It is obvious that adding it to pasta will affect their organoleptic indicators. At the same time, the greater the amount of pumpkin flour in the pasta recipe, the higher the level of manifestation of the smell and taste of pumpkin. In pasta technology, it is optimal to add 5.0–7.5% pumpkin flour. A distinctive feature of the obtained research results is that it is optimal to add 5.0–7.5% of pumpkin flour in pasta technology. With this amount of pumpkin flour, the smell and taste of pasta is 8.2–8.9 points, the boiling factor by mass is 2.20–2.21, and by volume – 1.71–1.81. The developed recommendations can be used by enterprises with low productivity during the production of pasta product

Розробка рецептури хліба пшеничного з пастою гарбузовою

The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat bread and culinary quality was investigated. It was established that the addition of pumpkin paste influenced the technological parameters of the quality of bread. Bread baking loss decreased from 10.8 % to 9.9 with the addition of 5 % pumpkin paste. In the variant with 60 % pumpkin paste, the bread baking loss was 3.8 %. With the addition of 5–25 % of pumpkin paste to the bread recipe, bread shrinkage increased significantly to 4.2–4.3 % compared to control (3.5 %). A significantly larger volume was obtained by adding 25–30 % pumpkin paste. With this amount of paste, this indicator was 207–211 cm3/100 g of dough and 346–348 cm3/100 g of flour. With the addition of 35–60 % of pumpkin paste, the volume of bread was 330–338 cm3/100 g of flour. A significantly higher specific volume was obtained by adding 25–30 % of pumpkin paste – 2.0 cm3/g of dough and 2.3–2.4 cm3/g of bread. The addition of pumpkin paste increased the mass of bread from 133 to 135–166 g. It was established that the organoleptic assessment of bread did not change from the amount of pumpkin paste. The smell, taste, pores in size and uniformity correspond to the highest level of assessment – 9 points. The elasticity and consistency of the crumb was at the level of 7 points. The surface of the crust corresponded to 3 points, the glossy surface – 3 points. A distinctive feature of the research results is that in the technology of bread it is necessary to add 25–30 % of pumpkin paste. The use of this amount of pumpkin paste provides bread with a volume of 346–348 cm3/100 g of flour. The smell and taste of bread according to this recipe is high – 9 points. The recommendations reported here can be used by small and medium size enterprises for the production of bakeryОб’єкт дослідження – технологія виробництва хліба з пастою гарбузовою. Вирішувалась проблема збагачення хліба пастою гарбузовою. Досліджено вплив різної кількості пасти гарбузової на технологічні параметри якості хліба пшеничного і кулінарну якість. Встановлено, що добавляння пасти гарбузової впливало на технологічні параметри якості хліба. Упікання хліба знижувалось від 10,8 % до 9,9 за добавляння 5 % пасти гарбузової. У варіанті з 60 % пасти гарбузової упікання було 3,8 %. За добавляння в рецептуру хліба 5–25 % пасти гарбузової усушка хліба достовірно зростала до 4,2–4,3 % порівняно з контролем (3,5 %). Достовірно більший об’єм отримано за добавляння 25–30 % пасти гарбузової. За такої кількості пасти цей показник становив 207–211 см3/100 г тіста та 346–348 см3/100 г борошна. За добавляння 35–60 % пасти гарбузової об’єм хліба становив 330–338 см3/100 г борошна. Достовірно вищий питомий об’єм отримано за добавляння 25–30 % пасти гарбузової – 2,0 см3/г тіста та 2,3–2,4 см3/г хліба. Добавляння пасти гарбузової збільшувало масу хліба від 133 до 135–166 г. Встановлено, що органолептична оцінка хліба не змінювалась від кількості пасти гарбузової. Запах, смак, пори за крупністю і рівномірністю відповідає найвищому рівню оцінки – 9 бала. Еластичність і консистенція м’якуша була на рівні 7 бала. Поверхня скоринки відповідала 3 бала, глянцева поверхня – 3 бала. Відмінна риса отриманих результатів досліджень полягає в тому, що в технології хліба необхідно добавляти 25–30 % пасти гарбузової. Застосування такої кількості пасти гарбузової забезпечує отримання хліба з об’ємом 346–348 см3/100 г борошна. Запах і смак хліба за такої рецептури високий – 9 бала. Розроблені рекомендації можуть бути використані підприємствами низької і середньої продуктивності під час виробництва хлібних виробі