Influence of bioadditives on the vitamin composition of gluten-free pasta based on raw materials of Kazakhstan

The composition of the prepared gluten-free paste has a particularly high content of vitamins of group C and B. The vitamin composition of the paste remained even after its preparation. The enrichment with biological preparations allowed to obtain gluten-free pasta with improved nutritional characteristics.

Introduction. The research work was carried out to develop gluten-free pasta enriched with the use of biological products (spinach, beets and carrots) to increase the vitamin content of gluten-free pasta. The analysis of the vitamin compositions of pasta before and after the addition of biological products was carried out.

Objects. Gluten-free pasta enriched with biologics has been developed taking into account the need to expand the special daily diet of patients with celiac disease. For patients with celiac disease, it is very useful to eat foods fortified with vitamins, because they have a smaller assortment of food sources that they consume than if they followed a strictly gluten-free diet.

Results and conclusions. The composition of the prepared gluten-free paste has a particularly high content of vitamins of group C and B. The vitamin composition of the paste remained even after its preparation. The enrichment with biological preparations allowed to obtain gluten-free pasta with improved nutritional characteristics. This work is the result of covering the years 2021-2023 within the framework of the project "Development of gluten-free pasta technology based on domestic raw materials". The selected dietary supplements increased the nutrient content of gluten-free pasta. Gluten-free pasta enriched with biological products fully met all the requirements.

1. Bailey R. L., West K. P. Epidemiology of global micronutrient deficiency // Annals of nutrition and metabolism. 2015. Pp.22–33.

2. Barriers to the implementation of hydrogen initiatives in the context of sustainable development of global energy / V. S. Litvinenko [et al.] // Journal of the Mining Institute. 2020. Vol. 244. Рp. 428-438.

3. Comparison of the effects of diesel and biodiesel exhaust gases on humans in an underground mine / E. A. Lutz [et al.] // Journal of Occupational Health and the Environment. 2017. Vol. 14. No. 7. Рp. 102-109.

4. The effect of the formulation on the physico-chemical properties and water status of nutrient-enriched fresh pasta / E. Karini [et al.] // Technology of food bioprocess. 2012. Рp. 1642-1652.

5. Study of incompatibility of marine residual fuel. Case study using machine learning methods / R. Sultanbekov, I. Beloglazov, S. Islamov, M. S. Ong // Energy. 2021. V. 14. № 8422.

6. Gospodarikov A. P., Nguen S. T. Hyperstatic reaction method for calculations of horseshoeshaped cross-section tunnels under the influence of earthquakes. Seismic engineering and engineering vibration. 2020. Vol. 19. Рp. 179-188.

7. Gull A., Prasad K., Kumar P. The influence of millet flour and carrot pomace on culinary qualities, color and texture of finished pasta // LWT Food Sci. Technology. 2015. pp.470-474.

8. Investigation of the influence of non-traditional raw materials on the rheological properties of dough in the production of gluten-free pasta / A. Kabylda [et al.] // Journal of Hygienic Engineering and Design. 2022. Volume 40. Рp. 36-40.

9. Kobylkin S. S., Kharisov A. R. Design features of ventilation of coal mines using a chamber-pillar development system // Bulletin of the Mining Institute. 2020. Vol. 245. Рp. 531-538.

10. Korshunov G. I., Eremeeva A.M., Drebenstedt S. Justification of the use of a vegetable additive to diesel fuel as a method of protecting underground personnel of coal mines from the effects of harmful emissions of diesel-hydraulic locomotives. Journal of the Mining Institute. 2021. Vol. 247. Рp. 39-47.

11. Enrichment of pasta with olive pomace: influence on technological characteristics and nutritional properties / B. Simonato [et al.] // LWT. 2019. Рp.114-120.

12. Flour from red grape pomace as a food ingredient in spaghetti from durum wheat: nutritional assessment and bioavailability of biologically active compounds / V. Marinelli [et al.] // Science of food. Technology. 2018. Рp. 1093-1100.

13. The study of organic compounds to reduce the aerotechnogenic load from coal mine highways / A.V. Katsubin [et al.] // Occupational safety in industry. 2020. No. 1. Рp. 63-67.

14. San-Waterhouse D., Jin D., Waterhouse G. The effect of adding elderberry juice concentrate on quality indicators, polyphenol content and antioxidant activity of three fiber-enriched pasta // Food Res. Int. 2013. Рp. 781-789.

15. Safe gluten threshold in gluten-free products. Is it possible to take trace amounts in the treatment of celiac disease? / P. Collin [et al.] // Food pharmacology and therapy. 2004. Vol. 19. No. 12. Рp. 1277-1283.