SUBSTATIATION OF THE INFLUENCE OF CRYOGRIND PUREES FROM RAW VEGETABLE MATERIALS IN THE TECHNOLOGY OF PASTA WITH THE INCREASED CONTENT OF CAROTENOIDS

The use of cryogrind purees (cryopastes) from raw vegetables (carrots and pumpkins), and aqueous alcoholic extracts from calendula and oak bark in the technologies of pasta with the increased content of carotenoids is substantiated in the article. It is determined that addition of cryopastes from carrots and pumpkins positively influence the properties of the components of baking powder: promotes the increase of gluten and its strengthening, i.e. makes the properties of baking powder closer to the properties of durum flour; increses the temperature of starch suspension at maximal viscosity that reduces the amount of dry substances in water for cooking. It is proved that the time of dough formation raises to 3x60 sec, its stability to mixing and water-sorption ability fall, structural-mechanical properties of dough as per its elasticity strengthen, adhesion of dough reduces with the presence of cryopastes. In its turn this makes the process of dough formation easier. By the results of IR-spectroscopy of the samples of dough for pasta, the formation of the additional cohesion of the groups –СН3, –NН2, –С=N, S=S, and α-1-4 of glucosidic bonds is noticed, that proves the processes of intermolecular reconstruction and raise of the amount of bound water and strengthening of the dough properties. Addition of the supplements under research improves organoleptic, physical-chemical and boiling parameters of pasta quality. The color of ready products changes from cream (test) to yellow (10% of cryopastes), and bright orange (15% of cryopastes). The products retain their form after boiling, they do not stick together, do not clot. The amount of dry substances transmitting to the water for cooking fall to 34..43%. With the purpose of carotenoids retention, the level of carotenoids destruction at different technological stages of pasta preparation is investigated, the expediency of using aqueous alcoholic extractions from calendula and oak bark is proved. In comparison with the samples without the addition of any extractions, the losses of carotenoids fall 3,5…5 times.