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Full-Text Articles in Food Science
New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar
New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar
CHEMISTRY AND CHEMICAL ENGINEERING
The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.
New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar
New Composition And Method For Producing Pasta, Sanaev Ermat, Tursunkhodjaev Pulat, Ayhodjaeva Nodira, Normatov Anvar
CHEMISTRY AND CHEMICAL ENGINEERING
The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.