Authors : Urishbay Chomanov, Gulzhan Zhumaliyeva, Tamara Tultabayeva, Laura Mamaeva, Aruzhan Shoman and Rabiga Kasimbek
Abstract: It is known that pasta is a very common food product-well-deserved popularity due to their long-term storage, fast and simple cooking, rather high nutritional value and low cost. However, macaroni products contains the protein only up to 12.3%, what covers the physiological need of a person in them only by 13-15%. The biological value of macaroni products are icreasing due to different kind of additives such as protein additives. As enrichers in pasta production are most offen used egg products, even adding a maximum amount of enreachers there is a deficit of the most important essential amino acid as lysine. As a result there is a task of developing the assortiment of enreached macaroni products using the various types of protein additives, including non-traditional types of raw materials. In connection with the above, it is very actually to carry out the study directed to the creation of a new macaroni products technology using the complex of bioadditives from plant and low-value fish raw materials. One of the rational ways to solve this problem is to develop an assortment of pasta using a complex of bioadditives from plant and low-value fish raw materials with increasing food and biological value. The researchers have developed the technology of macaroni products using a complex of bioadditives from plant and low-value fish raw materials applying the biotechnical and electro physical methods. The results shows that adding a complex of bioadditives the water absorbtion (corrected to 500 FU) is decreasing at 5, 10, 15 dosage, respectively at 1.18; 3.04; 3.37%, adding 20% of bioadditives complex is increasing upto 2.87% according to Farinograph. In this case of adding the complex of bioaddtives 5 and 20% shows the high consistency of dough in comparison to contol test. Adding the complex of bioaddives 5-20% is increasing in 0.8-2.8 times. It is noted that with the introduction of 5-20% of the complex of bioadditives into flour, the number of quality according to the Farinograph increases accordingly: in 2.8; 3.5; 2.3; 2.2 times, the degree of dough development increases by 1.4, respectively 1.9 times [FU] and when applying 10-15% of the complex of bioadditives is reduced by 1.4; 2.5 times [FU], the time for the dough development increases by 3.0, respectively 1.1; 0.6; 1.5 min. The researchers also studied the rheological properties of macaroni dough on an alveograph. The results of studies on the alveograph indicate that the addition of a complex of bioadditives in the amount of 5.0-20.0% in comparison with the control test increases the elasticity of the dough by 20.2-73.0% and its extensibility is reduced by 40-60% and the index of the alveograph with introduction of 5% of the complex of bioadditives is reduced by 28.03% and with the addition of 10-15 and 20% of the complex of bioadditives is increased by 5.9-25.1%, respectively. It was found that the best option is to apply 5% of the complex of a complex of bioadditives from the water body. Thus, knowing the effect of the complex of bioadditives on the physical properties of the dough can take a technological decision on intensive mixing, it is recommended to make a complex of bioadditives in an amount of 5% of the water body in order to ensure the functional properties of the product.
Urishbay Chomanov, Gulzhan Zhumaliyeva, Tamara Tultabayeva, Laura Mamaeva, Aruzhan Shoman and Rabiga Kasimbek, 2017. The Influence of Bioadditive Complex on the Rheological Properties of Macaroni Dough. Journal of Engineering and Applied Sciences, 12: 3225-3232.