Pasta of high nutritional value

The aim of the study is to investigate changes in the quality characteristics of pasta made from wheat flour with the addition of legume flour (peas, lentils, chickpeas) and Jerusalem artichoke pomace. The studies were conducted at Melkombinat LLC and the Tver State Agricultural Academy (Tver, Russia). The experiment used pea, lentil, and chickpea flour subjected to barohydrothermal treatment (manufactured by BGTO Systems LLC, Penza, Russia). The following products were studied: control – no additives; № 1–3 with the addition of 10 % legume flour (peas, lentils, chickpeas); № 4 with the addition of 30 % chickpea flour. Noodle samples with 10 % chickpea flour demonstrated the highest tasting scores, but were 8.3–10.6 % lower in total protein than lentilbased products. Legume flour significantly improved the protein's amino acid profile. For example, with 10 % addition, carbohydrates were excessive. Conversely, with 30 % addition, a complete protein was formed, with a protein content of approximately 14 % when mixed with wheat flour and a carbohydratetoprotein ratio close to the optimal (approximately 5), but the tasting score was significantly reduced. Furthermore, with an increased proportion of legumes, ash content, acidity, and dry matter transfer into the cooking water increase, and cooking time is slightly reduced. Separately, pasta products made from wholegrain wheat flour with the addition of 0 (control), 10, 20 and 30 % flour from Jerusalem artichoke tuber pomace (Skorospelka variety) were studied. Products with 20 % Jerusalem artichoke flour showed the best characteristics, boasting excellent organoleptic and technological properties. Furthermore, increasing the Jerusalem artichoke content increased cooking time by 30–75 seconds (4.1–10.2 %).