NUTRITIONAL AND BIOLOGICAL VALUE OF NEW PASTA ENRICHED WITH SOY PROTEIN ISOLATE

Abstract

The relevance of the topic. The nutritional value of food is one of the most important factors determining the health of the population. One of the reasons for the increase in morbidity and mortality is the insufficient intake of full-fledged proteins, vitamins, macro- and microelements with food.
The purpose of this work is, together with technologists, to develop pasta of increased nutritional and biological value with the addition of soy isolate and intended for sale in the retail network and for the catering network.
Materials and methods of research. The research material was pasta with soy isolate enrichment and pasta without soy isolate enrichment. Physicochemical, organoleptic, and microbiological studies were used.