USE OF TOPINAMBOUR POWDER IN PASTA PRODUCTION TECHNOLOGY

Abstract

This research work presents the possibility of replacing part of the wheat flour with Jerusalem artichoke powder in the pasta recipe to expand the range of products and improve consumer properties. During the work, three recipes were developed with partial replacement of wheat flour with Jerusalem artichoke powder in amounts from 5 to 15%. The organoleptic assessment of the samples showed that sample No. 2 had the best organoleptic indicators, with the replacement of wheat flour with Jerusalem artichoke powder in an amount of 10%. Replacing 5% Jerusalem artichoke powder did not bring significant changes, and replacing 15% Jerusalem artichoke powder led to a slight deterioration in properties.