Using wild raw materials in pasta developing (review)

One of the main factors determining the health of the population is nutrition. The structure of nutrition in Russia is characterized by low consumption of biologically valuable ingredients; there is a shortage of complete proteins, polyunsaturated fatty acids, vitamins, minerals, dietary fiber with excessive consumption of foods rich in carbohydrates. It is necessary to change the structure of nutrition in the direction of expanding the range of products guaranteed to be enriched with functional nutrients, with the obligatory preservation of high organoleptic indicators and consumer properties. However, the limited and inconsistent scientific information on the chemical composition and functional and technological properties of wild-growing medicinal raw materials, depending on the growing conditions and other factors, predetermines the need to study them in relation to the soil and climatic conditions of the Krasnoyarsk Region. There is no theoretical substantiation and practical implementation of technological solutions for the use of processed products of wild-growing raw materials in the production of pasta, as functional foods for preventive purposes. Based on this, we can conclude that the relevance and socio-economic significance of research aimed at creating qualitatively new functional preventive food products enriched with biologically active components from wild perennial herbaceous plants of the Asteraceae u Rosaceae (Compositae) families growing in environmentally safe areas of the Krasnoyarsk Region.