Development and quality evaluation of instant noodles for specialized purpose

The purpose of the study is to develop a recipe and technology for the production of instant noodles from gluten-free types of flour to expand the range of pasta for specialized purposes. The objects of the study were samples of noodles made from a mixture of gluten-free types of flour: rice, corn and universal, as a control was a sample made from baking wheat flour. The studies were carried out on the basis of the Department of Biotechnology and Food Production of the Kuzbass State Agricultural Academy. When performing research, generally accepted methods for analyzing organoleptic and physico-chemical quality indicators were used. Based on these test results of organoleptic and physico-chemical quality indicators, the optimal ratios of gluten-free flour in the recipe were established, the technological parameters of preparation were selected: temperature and drying time. The rational ratio of rice flour, universal and corn flour 25:50:25 was experimentally established. With the revealed ratio, the possibility of producing instant noodles with good quality characteristics is shown. The practical significance lies in expanding the range of specialized products with added nutritional value. It is shown that there was an increase in the content of proteins by 7%, fat - by 2 %, carbohydrates - by 15 %, dietary fiber by 11 %. It has been established that the developed product is characterized by a high content of dietary fiber, vitamins B1, B2, B3, B6 and selenium, the share of which exceeds 15 % of the average daily intake of these nutrients.