QUALITY AND NUTRITIONAL VALUE OF PASTA PRODUCTS WITH ADDED GROUND CHIA SEEDS

Aleksandr Lukin, Vadim Erlikh, Natalia Naumova

Abstract: One of priorities in production of foods with increased nutritional value in different areas of the food industry is a wide use of unconventional plant raw materials. The aim of our research was to study the effect of ground chia seeds on quality and nutritional value of pasta products. It was first established that substitution of 10% of straight durum flour in the home-style noodle formula with the same amount of ground NutraChia Low 8 seeds resulted in the following: the finished product color was changed from “yellow” to “yellowish-gray” retaining acceptable taste properties; amounts of macroelements in the pasta product increased – calcium (by 2.2 times), magnesium (by 3 times), and phosphor (by 1.4 times) – as well as amounts of microelements – copper (by 2 times), zinc (by 1.5 times), and iron (by 3.5%); microstructure of the freshly-cooked product, vitamin value, physicochemical quality indicators of pasta products stored for 15 days in a dark area at the temperature of 20 ± 2°C and relative humidity of 75% max were not affected.

Keywords: chia seeds; noodle; nutritional value; pasta products; quality

Date published: 2017-10-18