The Effect of Various Dosages of Poly-Cereal Raw Materials on the Drying Speed and Quality of Cooked Pasta During Storage

Abdymanap A. Ospanov^1*, Nurzhan Zh. Muslimov², Aigul K. Timurbekova¹, Laura A. Mamayeva¹ and Gulnara B. Jumabekova³

¹Kazakh National Agrarian University, Almaty, Republic of Kazakhstan.

²Kazakh Research Institute of Food and Processing Industry, Almaty, Republic of Kazakhstan.

³M.Kh. Dulaty Taraz State University, Taraz, Republic of Kazakhstan.

Corresponding Author Email: ospanovabdymanap@yahoo.com

This article explores the influence of poly-cereal pasta ingredients on drying kinetics and finished product quality. The experiments were carried out on three formulations of poly-cereal flour mixtures with the addition of 25% dry wheat gluten during drying at temperatures of 40, 50 and 60°C. The quality of the cooked pasta is assessed using sensory analysis and the score methods. According to the results of studying the rheological properties, the drying rate increases with increasing drying temperature. The maximum drying duration before reaching a moisture level of 10% corresponds to the formulation containing barley and peas. Sensory analysis on quality assessment showed that pasta with a high content of millet and oats received the highest score 93. Other mixtures also received good grades, indicating a balanced composition of all formulations. The optimum drying temperature for these mixtures was found to be 60° C from the point of view of preserving the nutritional properties, quality characteristics of dry food products and energy efficiency in industrial production.

Dry Wheat Gluten; Drying Kinetics; Drying Process; MС; Unconventional Raw Materials; Wholegrain

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