Abstract

The article features the problems of improving the range of pasta products. The quality of food and the overall balance of the human diet are crucial in the state of health and quality of life. Macaroni products are in great demand among all population groups, so it can be considered as an object for the introduction of enriching and functional components. Pasta industry produces scores fortified products with dietary and/or functional orientation, but their percentage remains insignificant. Given the popularity of pasta, it can be a promising direction to include non-traditional raw materials in the pasta dough in order to change its chemical composition and increase nutritional value. The research employed methods of systematization, analysis, and generalization. The research was conducted on the premises of the Scientific Research Institute of Food-Concentrate Industry and Special Food Technology, Branch of Federal Research Center of Nutrition and Biotechnology. The article contains an overview of the scientific works by Russian and foreign researchers on improving the range of pasta products, namely pasta with functional properties, using non-traditional raw materials. It also describes some ways of expanding the use of existing raw materials, new formulations and technologies for the production of functional pasta with non-traditional raw materials. The research revealed some problems and trends in the pasta industry. The study is of theoretical importance and can be useful for scientists and producers in the development of new formulations and/or technologies of pasta with desired functional properties using non-traditional raw materials.

Keywords

Baking flour, pasta, plant materials, enrichment, nutrition value

REFERENCES

1. Skurikhin IM, Tutelʹyan VA. Khimicheskiy sostav rossiyskikh pishchevykh produktov: Spravochnik [Chemical composition of Russian food products: Manual]. Moscow: DeLi print; 2002. 236 p. (In Russ.).
2. Kodentsova VM, Vrzhesinskaya OA, Spirichev VB, Shatnyuk LN. Substantation of vitamins and minerals level in fortified foodstuffs. Problems of Nutrition. 2010;79(1):23–33. (In Russ.).
3. Mazo VK, Kodentsova VM, Vrzhesinskaya OA, Zilova IS. Enriched and functional foodstuffs: similarities and differences. Problems of Nutrition. 2012;81(1):63–68. (In Russ.).
4. Spirichev VB, Shatnyuk LN. Scientific Concept of ‘D3 +12 vitamins’ is an Effective Way to Enrich Food Products. Food ingredients: raw materials and additives. 2013;(1):24–28. (In Russ.).
5. Kodentsova VM, Vrzhesinskaya OA. The justification of levels of vitamins and minerals added to foods of mass consumption. Problems of Nutrition. 2011;80(5):64–70. (In Russ.).
6. Ob Osnovakh gosudarstvennoy politiki v oblasti zdorovogo pitaniya naseleniya Rossiyskoy Federatsii na period do 2020 goda [On the Basics of state policy in the field of healthy nutrition of the population of the Russian Federation for the period until 2020] [Internet]. [cited 2019 May 12]. Available from: http://www.garant.ru/.
7. Ob utverzhdenii Strategii razvitiya pishchevoy i pererabatyvayushchey promyshlennosti Rossiyskoy Federatsii na period do 2020 goda: rasporyazhenie Pravitelʹstva RF ot 17.04.2012, № 559–r [On approval of the Development Strategy of the food andprocessing industry of the Russian Federation for the period until 2020: Decree of the Government of the Russian Federation of April 17, 2012, No. 559–p] [Internet]. [cited 2019 May 12]. Available from: http://www.consultant.ru/document/cons_doc_LAW_128940/.
8. Federal State Statistics Service [Internet]. [cited 2019 May 11]. Available from: http://www.gks.ru.
9. Analiticheskiy portal ‘Marketingovye issledovaniya’ [Analytical portal ‘Marketing research’] [Internet]. [cited 2019 May 12]. Available from: http://www.indexbox.ru.
10. Aptrakhimov DR, Rebezov MB, Smolʹnikova FKh. Sovershenstvovanie tekhnologii makaronnykh izdeliy s dobavleniem rastitelʹnogo syrʹya (patentnyy poisk) [Improving the technology of pasta with the addition of plant materials (patent search)]. Young Scientist. 2015;93(13):90–92. (In Russ.).
11. Marchenkova IS, Baturin AK, Gapparov MM. Uglevodnyy sostav pishchevykh produktov, naibolee shiroko ispolʹzuemykh v pitanii naseleniya Rossii (khlebobulochnye, makaronnye i konditerskie izdeliya) [Carbohydrate composition of foods widely present in the nutrition of Russian population of (bakery, pasta, and confectionery)]. Problems of Nutrition. 2002;(6):26–29. (In Russ.).
12. Korgina TV, Osipova GA, Sechina DS. Expansion of the range of pasta due to use of vegetable raw materials. Bread products. 2014;(2):39–41. (In Russ.).
13. Panzhin D. Makaronnoe proizvodstvo v Rossii: syrʹevye i tekhnologicheskie tendentsii [Pasta production in Russia: raw materials and technological trends]. Bread products. 2006;(11):28–29. (In Russ.).
14. Kazennova NK, Shneyder DV, Tsyganova TB. Formirovanie kachestva makaronnykh izdeliy [Pasta quality formation]. Moscow: DeLi print; 2009. 99 p. (In Russ.).
15. Koryachkina SYa, Osipova GA. Makaronnye izdeliya: sposoby povysheniya kachestva i pishchevoy tsennosti [Pasta: ways to improve quality and nutritional value]. Orel: Trud; 2006. 276 p. (In Russ.).
16. Kiselyov VM, Pershina EG. New paradigm of catering services of the concentrated contingents. Food Processing: Techniques and Technology. 2009;13(2):50–53. (In Russ.).
17. Prado SBRD, Giuntini EB, Grande F, Menezes EWD. Techniques to evaluate changes in the nutritional profile of food products. Journal of Food Composition and Analysis. 2016;53:1–6. DOI: https://doi.org/10.1016/j.jfca.2016.08.007.
18. Oladunmoye OO, Aworth OC, Ade-Omowaye B, Elemo G. Substitution of wheat with cassava starch effect on dough behaviour and quality characteristics of macaroni noodles. Nutrition and Food Science. 2017;47(1):108–121. DOI: https://doi.org/10.1108/NFS-10-2015-0130.
19. Osipova GA, Koryachkina SYa, Volchkov AN. Sposoby povysheniya biologicheskoy tsennosti makaronnykh izdeliy: monografiya [Increasing the biological value of pasta: Monograph]. Orel: Orel State University named after I.S. Turgenev; 2010. 159 p. (In Russ.).
20. Romanchikov SA. Method of accelerated drying of pasta with additives. Russia patent RU 2630455C1. 2017.
21. Edinye sanitarno-ehpidemiologicheskie i gigienicheskie trebovaniya k tovaram, podlezhashchim sanitarno-ehpidemiologicheskomu nadzoru (kontrolyu) [Unified sanitary, epidemiological, and hygienic requirements for goods subject to sanitary and epidemiological surveillance (control)]. – Moscow, 2010. 352 p.
22. Koryachkina SYa, Osipova GA. Sposob proizvodstva makaronnykh izdeliy iz netraditsionnogo syrʹya [Pasta production method from non-traditional raw materials]. News institutes of higher Education. Food technology. 2006;295(6):33–35. (In Russ.).
23. Shneyder DV, Dudchenko EV, Zaytseva EA. Razrabotka retseptur makaronnykh izdeliy povyshennoy pishchevoy tsennosti [Development of formulations for pasta with high nutritional value]. Baking in Russia. 2009;(3):20–21. (In Russ.).
24. Osipova GA. Ispolʹzovanie kompleksnoy dobavki v proizvodstve makaronnykh izdeliy [Comprehensive additives in pasta production]. Bread products. 2011;(8):55–57. (In Russ.).
25. Zweifel C, Handschin S, Escher F, Conde-Petit B. Influence of High-Temperature Drying on Structural and Textural Properties of Durum Wheat Pasta. Cereal Chemistry. 2003;80(2):159–167. DOI: https://doi.org/10.1094/CCHEM.2003.80.2.159.
26. Cubadda F, Aureli F, Raggi A, Carcea M. Effect of milling, pasta making and cooking on minerals in durum wheat. Journal of Cereal Science. 2009;49(1):92–97. DOI: https://doi.org/10.1016/j.jcs.2008.07.008.
27. Aravind N, Sissons M, Egan N, Fellows CM, Blazek J, Gilbert EP. Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta. Cereal Chemistry. 2012;89(2):84–93. DOI: https://doi.org/10.1094/CCHEM-08-11-0097.
28. Mercier S, Mondor M, Moresoli C, Villeneuve S, Marcos B. Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches. Critical Reviews in Food Science and Nutrition. 2016;56(7):1146–1168. DOI: https://doi.org/10.1080/10408398.2012.757691.
29. Lamacchia C, Di Luccia A, Baiano A, Gambacorta G, la Gatta B, Pati S, et al. Changes in pasta proteins induced by drying cycles and their relationship to cooking behaviour. Journal of Cereal Science. 2007;46(1):58–63. DOI: https://doi.org/10.1016/j.jcs.2006.12.004.
30. Jukić M, Ugarčić-Hardi Ž, Koceva Komlenić D. Colour changes of pasta produced with different supplements during drying and cooking. Deutche Lebensmittel-Rundschau. 2007;103(4):159–163.
31. Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS. Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? Food Chemistry. 2015;172:245–250. DOI: https://doi.org/10.1016/j.foodchem.2014.09.062.
32. Tudorică CM, Kuri V, Brennan CS. Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta.Journal of Agricultural and Food Chemistry. 2002;50(2):347–356. DOI: https://doi.org/10.1021/jf0106953.
33. Kosović I, Benšić M, Ačkar Đ, Jozinović A, Ugarčić Ž, Babić J, et al. Microstructure and cooking quality of barleyenriched pasta produced at different process parameters. Foods and Raw Materials. 2018;6(2):281–290. DOI: https://doi.org/10.21603/2308-4057-2018-2-281-290.
34. Lamacchia C, Baiano A, Lamparelli S, Terracone C, Trani A, Di Luccia A. Polymeric protein formation during pastamaking with barley and semolina mixtures, and prediction of its effect on cooking behaviour and acceptability. Food Chemistry.2011;129(2):319–328. DOI: https://doi.org/10.1016/j.foodchem.2011.04.063.
35. Montalbano A, Tesoriere L, Diana P, Barraja P, Carbone A, Spanò V, et al. Quality characteristics and in vitro digestibility study of barley flour enriched ditalini pasta. LWT – Food Science and Technology. 2016;72:223–228. DOI: https://doi.org/10.1016/j.lwt.2016.04.042.
36. Giuberti G, Gallo A, Cerioli C, Fortunati P, Masoero F. Cooking quality and starch digestibility of gluten free pasta using new bean flour. Food Chemistry. 2015;175:43–49. DOI: https://doi.org/10.1016/j.foodchem.2014.11.127.
37. Larrosa V, Lorenzo G, Zaritzky N, Califano A. Improvement of the texture and quality of cooked gluten-free pasta. LWT – Food Science and Technology. 2016;70:96–103. DOI: https://doi.org/10.1016/j.lwt.2016.02.039.
38. Aydin E, Gocmen D. Cooking quality and sensorial properties of noodle supplemented with oat flour. Food Science and Biotechnology. 2011;20(2):507–511. DOI: https://doi.org/10.1007/s10068-011-0070-1.
39. Piwinska M, Wyrwisz J, Kurek M, Wierzbicka A. Effect of oat ß-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta. CyTA – Journal of Food. 2015;13(1):101–108. DOI: https://doi.org/10.1080/19476337.2015.1052987.
40. Lorusso A, Verni M, Montemurro M, Coda R, Gobbetti M, Rizzello CG. Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features. LWT – Food Science and Technology. 2017;78:215–221. DOI: https://doi.org/10.1016/j.lwt.2016.12.046.
41. Ahmed I, Qazi IM, Jamal S. Quality evaluation of noodles prepared from blending of broken rice and wheat flour. Starch/Staerke. 2015;67(11–12):905–912. DOI: https://doi.org/10.1002/star.201500037.
42. Ronge BV, Padghan PV, Jayabhaye RV, Patil RA. Studies on Physico-Chemical Properties of Vermicelli Prepared by Using Skim Milk Powder. Journal of Ready to Eat Food. 2017;4(2):18–24.
43. Osorio-Díaz P, Agama-Acevedo E, Mendoza-Vinalay M, Tovar J, Bello-Pérez LA. Pasta added with chickpea flour: chemical composition, in vitro starch digestibility and predicted glycemic index. Ciencia y Tecnología Alimentaria. 2008;6(1):6–12. DOI: https://doi.org/10.1080/11358120809487621.
44. Laleg K, Barron C, Cordelle S, Schlich P, Walrand S, Micard V. How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein. LWT – Food Science and Technology. 2017;79:471–478. DOI: https://doi.org/10.1016/j.lwt.2017.01.069.
45. Optimisation of a process for cocoa-based vermicelli / J. Singh, K. Kalyan, A.Yikona [et al.] // Foods and Raw Materials. – 2018. – Vol. 6, № 2. – P. 291–295. DOI: http://doi.org/10.21603/2308-4057-2018-2-291-295.
46. Lande SB, Thorats S, Kulthe AA. Production of nutrient rich vermicelli with malted finger millet (Ragi) flour. International Journal of Current Microbiology and Applied Sciences. 2017;6(4):702–710. DOI: https://doi.org/10.20546/ijcmas.2017.604.086.
47. Singh J, Kaur S, Rasane P. Evaluation of the Nutritional and Quality Characteristics of Black Carrot Fortified Instant Noodles. Current Nutrition and Food Science. 2018;14(5):442–449. DOI: https://doi.org/10.2174/1573401313666170724115548.
48. la Gatta B, Rutigliano M, Padalino L, Conte A, Del Nobile MA, Di Luccia A. The role of hydration on the cooking quality of bran-enriched pasta. LWT – Food Science and Technology. 2017;84:489–496. DOI: https://doi.org/10.1016/j.lwt.2017.06.013.
49. Cardenas-Hernandez A, Beta T, Loarca-Pina G, Castano-Tostado E, Nieto-Barrera JO, Mendoza S. Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves. Journal of Cereal Science. 2016;72:84–90. DOI: https://doi.org/10.1016/j.jcs.2016.09.014.
50. Mounika B, Maloo S, Bhasker V. Development and quality evaluation of pasta with incorporation of Colocasia leaves powder and beetroot powder. International Journal of Food Science and Nutrition. 2019;4(1):12–17.
51. Osorio-Díaz P, Islas-Hernandez JJ, Agama-Acevedo E, Rodríguez-Ambriz S., Sánchez-Pardo ME, Bello-Pérez LA. Chemical, starch digestibility and sensory characteristics of durum wheat/unripe whole banana flour blends for spaghetti formulation.Food and Nutrition Sciences. 2014;5(3):264–270. DOI: https://doi.org/10.4236/fns.2014.53033.
52. Feillet P, Autran JC, Icard-Verniere C. Pasta brownness: An assessment. Journal of Cereal Science. 2000;32(3):215–233. DOI: https://doi.org/10.1006/jcrs.2000.0326.
53. Devi KSP, Prema RS, Vaidheswaran H, Sudha A, Sangeetha V. Quality Evaluation of Non Wheat Sweet Vermicelli. International Journal of Engineering and Technoscience. 2015;1:1–6.
54. Zebish A, Virginia P, Ajit P, Pallavi S. Utilization of dehydrated moringa oleifera and Solanum nigrum leaves for the preparation of value added pasta. International Journal of Food Science and Nutrition. 2017;2(1):163–165.
55. Petrova EV, Sherstneva MV, Shnejder DV. Method for manufacturing of macaroni products with the use of nonstandard raw material such as amaranth. Russia patent RU 2222223C2. 2004.
56. Korjachkina SJ, Osipova GA. Dough composition for pasta production. Russia patent RU 2289952C1. 2006.
57. Potapov SS, Gorchakov PV, Dykhno LI, Kochkina VV. Pasta production method and pasta. Russia patent RU 2375915C2. 2009.
58. Shelepina NV. Dough composition for pasta production. Russia patent RU 2489901C2. 2013.
59. Osipova GA. Dough composition for pasta production. Russia patent RU 2466563C1. 2012.
60. Osipova GA, Korgina TV. Dough composition for pasta production. Russia patent RU 2462046C1. 2012.
61. Shnejder TI, Kazennova NK, Shnejder DV, Shilin SA. Pasta products production method. Russia patent RU 2446708C1. 2012.
62. Milde Laura B, Chigal Paola S, Chiola Zayas María O. Nutritional characterization of gluten free non-traditional pasta. International Journal of Food Science and Nutrition. 2018;3(5):19–24.
63. Tjupkina GI, Kisvaj NI, Larina NV. Pasta product manufacture method. Russia patent RU 2494643C1. 2013.
64. Nikulina EO, Ivanova GV, Kol’man OJ. ‘Zdorovye’ pasta products with sea-buckthorn extraction cake. Russia patent RU 2548188C1. 2015.
65. Dolmatova IA, Zaytseva TN, Ivanova GD, Persetskaya KM. Issledovanie pokazateley kachestva obogashchennykh makaronnykh izdeliy [The study of quality indicators of enriched pasta]. Young Scientist. 2015;86(6):148–152. (In Russ.).
66. Aptrakhimov DR, Smolʹnikova FKh, Rebezov MB. Sravnitelʹnaya kharakteristika rastitelʹnykh komponentov razrabotannykh makaronnykh izdeliy [Comparative characteristics of vegetable components developed pasta]. Young Scientist.2016;125(21):111–114. (In Russ.).
67. Ma YJ, Guo XD, Liu H, Xu Ba, Wang M. Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat vermicelli. Food Science and Biotechnology. 2013;22(1):153–159. DOI: https://doi.org/10.1007/s10068-013-0021-0.
68. Chillo S, Laverse J, Falcone PM, Protopapa A, Del Nobile MA. Influence of the addition of buckwheat flour and durum wheat bran on spaghetti quality. Journal of Cereal Science. 2008;47(2):144–152. DOI: https://doi.org/10.1016/j.jcs.2007.03.004.
69. Gavrilova OM, Matveeva IV, Vakulenchik PI. Preparation of bread with use of buckwheat flour. Baking in Russia. 2007;(3):14–16. (In Russ.).
70. Gavrilova OM, Matveeva IV, Yudina TA, Lomakin AA. Duration of bread freshness from mix of wheat and buckwheat flour. Baking in Russia. 2008;(3):18–20. (In Russ.).
71. Grechikha [Buckwheat] [Internet]. [cited 2019 May 11]. Available from: http://rosselkhoz.ru/stati/rastenievodstvo/grechiha.html.
72. Machikhina LI, Meleshkina EP, Priezzheva LG, Smirnov SO, Zhuchenko AA, Rozhmina TA. Creation of technologies of new food from flax seeds. Bread products. 2012;(6):54–58. (In Russ.).
73. Minevich IEh. Razrabotka tekhnologicheskikh resheniy pererabotki semyan lʹna dlya sozdaniya funktsionalʹnykh pishchevykh produktov [Development of technological solutions for processing flax seeds to create functional food products]. Cand. eng. sci. diss. Moscow: Moscow State University of Technology and Management named after K.G. Razumovsky; 2009. 25 p.
74. Zubtsov VA, Osipova LL, Lebedeva TI. Lʹnyanoe semya, ego sostav i svoystva [Flaxseed, its composition and properties]. Russian Journal of General Chemistry. 2002;46(2):14–16. (In Russ.).
75. Ciochina VC, Garaeva SN, Nevoia AV, Garaeva OI, Besetea TS, Gheorghiu ZB. The sulfur-containing amino acids in diagnostics, goal-directed maintenance and formation of health. Journal of Academy of Sciences of Moldova. Life sciences.2011;315(3):15–35. (In Russ.).
76. Rodionov JV, Danilin SI, Mitrohin MA, Uteshev MV, Mochalin NN, Ivanova IV. The influence of powder Pasternak on the quality parameters of noodles and pasta. Technologies of food and processing industry of AIC – healthy food. 2017;15(1):56–61. (In Russ.).
77. Iztaev BA, Iskakova GK, Umirzakova GA, Magomedov GO. Expansion of the range of pasta products through the use of vegetable raw materials. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(1):173–180. (In Russ.). DOI: https://doi:10.20914/2310-1202-2018-1-173-180.
78. Shneyder DV. Development of technologies for gluten-free pasta. Food processing industry. 2012;(7):40–41. (In Russ.).
79. Codex Alimentarius 1981:118 Codex standard for Gluten Free Foods. WHO; 1981. 3 p.
80. Bochkareva IA, Popov VP, Zinyukhina AG. Process optimisation of special purpose pasta producing using pumpkin pulp. Vestnik of the Orenburg State University. 2014;170(9):226–230. (In Russ.).
81. Malyutina TN, Turenko VYu. Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat. Proceedings of the Voronezh State University of Engineering Technologies. 2016;70(4):166–171. (In Russ.). DOI: https://doi.org/10.20914/2310- 1202-2016-4-166-171.
82. Shelubkova NS, Sadygova MK, Kirillova TV, Buyanova IV, Muchkina EYa. The optimization of parameters of the batch of macaroni dough from composite flour. The Bulletin of KrasGAU. 2018;140(5):232–239. (In Russ.).
83. Jukov VV, Likhacheva EI, Shagabiev FM, Vdovkina NS, Matochkin SV. Method of producing macaroni. Russia patent RU 2302125C2. 2007.
84. Romanchikov SA, Kobyda EV, Zankov PN, Antufev VT, Pakhomov VI, Frolov AV. Method for production of pasta products. Russia patent RU 2591458C2. 2016.
85. Romanchikov SA. Ultrasound and Infrared Radiation in Pasta Production. Food Processing: Techniques and Technology. 2018;48(3):96–104. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2018-3-96-104.
86. Romanchikov SA, Kobyda EV, Zan’kov PN, Frolov AV, Antuf’ev VT, Verboloz EI, et al. Pasta press. Russia patent RU 2530999C1. 2014.
87. Antufʹev VT, Verboloz EI, Kobyda EV. Macaroni press with an ultrasonic radiator. Bread products. 2014;(2):44–45. (In Russ.).
88. Nikolyuk OI, Abdurakhmanov EhF, Romanchikov SA, Verboloz EI, Antufʹev VT. Ustroystvo dlya sushki makaronnykh izdeliy uskorennym sposobom [Equipment for accelerated pasta drying]. Russia patent RU 167724U1. 2017.