Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract
Jasim, S., Viktorovna, I., Viktorovich, R., Viktorovich, S., Matveev, D., Vyacheslavovich, N., Igorevna, S. (2024). Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract. EKB Journal Management System, 6(4), 516-524. doi: 10.21608/jmals.2024.400999
Shabeeb Munshid Jasim; Ivanova Irina Viktorovna; Rodionov Yuri Viktorovich; Shchegolkov Alexander Viktorovich; Dmitry Matveev; Nikitin Dmitry Vyacheslavovich; Skomorokhova Anastasia Igorevna. "Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract". EKB Journal Management System, 6, 4, 2024, 516-524. doi: 10.21608/jmals.2024.400999
Jasim, S., Viktorovna, I., Viktorovich, R., Viktorovich, S., Matveev, D., Vyacheslavovich, N., Igorevna, S. (2024). 'Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract', EKB Journal Management System, 6(4), pp. 516-524. doi: 10.21608/jmals.2024.400999
Jasim, S., Viktorovna, I., Viktorovich, R., Viktorovich, S., Matveev, D., Vyacheslavovich, N., Igorevna, S. Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract. EKB Journal Management System, 2024; 6(4): 516-524. doi: 10.21608/jmals.2024.400999

Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract

Journal of Medical and Life Science
Article 5, Volume 6, Issue 4, December 2024, Page 516-524  XML PDF (1.01 MB)
Document Type: Original Article
DOI: 10.21608/jmals.2024.400999
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Authors
Shabeeb Munshid Jasim* 1; Ivanova Irina Viktorovna2; Rodionov Yuri Viktorovich3; Shchegolkov Alexander Viktorovich4; Dmitry Matveev5; Nikitin Dmitry Vyacheslavovich6; Skomorokhova Anastasia Igorevna4
1Food Science Department. College of Agriculture, University of Misan. Misan, Iraq
2Federal State Budgetary Scientific Institution “I.V. Michurin Federal Scientific Center”, Michurinsk, Russia
3Federal State Budgetary Scientific Institution “I.V. Michurin Federal Scientific Center”, Michurinsk, Russia / Federal State Budgetary Educational Institution of Higher Education “Tambov State Technical University”, Russia
4Federal State Budgetary Educational Institution of Higher Education “Tambov State Technical University”, Russia
5Federal State Budgetary Educational Institution of Higher Education “Michurinsk State Agrarian University”, Russia
6Federal State Budgetary Scientific Institution “I.V. Michurin Federal Scientific Center”, Michurinsk, Russia/ Federal State Budgetary Educational Institution of Higher Education “Tambov State Technical University”, Russia
Abstract
Macaroni products with dietary and functional properties occupy no more than 1% of the market; therefore, this segment has excellent prospects for growth based on improved macaroni product technology, including modified drying and extraction techniques. Using aqueous garlic extract as a soft-wheat flour dough additive allows the product of macaroni nearly equal in quality to macaroni from hard wheat. Analysis of macaroni from soft wheat shows that aqueous garlic extract with the hydro-modulus 1:25 and 1:50 increases dry macaroni mechanical strength by 18.6-20.9%. The cooking properties of experimental macaroni samples are as follows: unessential increase in cooking time (no more than for 2 minutes); dry substance concentration in cooking medium has increased by 1.93-3.18% and product recovery rate has increased by no more than 10.4% in comparison with reference value. It should be mentioned that dry substance concentration in a cooking medium decreases with the increase of aqueous garlic extract concentration (with hydro-modulus 1:25). Application of aqueous garlic extract renovates the technology to produce macaroni from soft wheat and allows using functional ingredients as additional fortificants that raise the quality of ready products without affecting the gluten.
Keywords
macaroni; soft wheat varieties; gluten; drying; aqueous garlic extract; functional ingredients
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