КӘДІМГІ ИТМҰРЫН ҚОСЫЛҒАН МАКАРОН ӨНІМДЕРІНІҢ ТАҒАМДЫҚ ҚҰНДЫЛЫҒЫН ЖАҚСАРТУ

Abstract

The quality of food and the balance of a person's diet as a whole are of decisive importance for the state of health and quality of his life. Pasta has a stable demand among all population groups, therefore it can be considered as an object for the introduction of functional components. Enterprises of the pasta industry produce enriched products with a functional orientation, but their number is currently insufficient. Given the popularity of pasta, the possibility of including enriching raw materials in the composition of pasta dough in order to change the chemical composition and increase nutritional value, this direction can be considered relevant and promising. Methods of systematization, analysis and generalization were used in the study. The work was carried out in pasta shop of the JSC Kostanay flour mill (Kostanay region). The article provides an overview of the scientific works of Russian and foreign researchers on the promising worldwide direction of expanding the range of enriched products, namely enriched pasta with the use of non-traditional raw materials in the production, including rosehip. The problems and trends in the pasta industry are outlined.