Iztayev Bauyrzhan, Iztayev Auyelbek, Kulazhanov Talgat, Iskakova Galiya, Yakiyayeva Madina, Muldabekova Bayan, Baiysbayeva Meruyet, Tursunbayeva Sholpan
Faculty of Food Technology, Almaty Technological University, Almaty 050012, Kazakhstan.
Foods. 2024 Oct 13;13(20):3253. doi: 10.3390/foods13203253.
Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water C, water temperature t, pumpkin powder content C and drying temperature t on various characteristics affecting the quality of pasta, including its organoleptic physical, chemical, and rheological properties. These characteristics were assessed by conducting multiple experiments, a total of 25 indicators were determined, such as humidity, acidity, cooking properties, deformation, and other basic quality indicators. To reduce the number of experiments and obtain a reliable assessment of the influence of individual factors on the quality indicators of pasta, methods involving the multifactorial design of experiments were applied. Data processing and all necessary calculations were carried out using the PLAN sequential regression analysis program. Consequently, our findings indicate that minimizing dry water (DM) loss in cooking water requires a dual approach: increasing ion-ozone concentration and optimizing pasta composition and drying conditions, specifically by reducing pumpkin powder content and drying temperature. As a result, it was established that to obtain high-quality pasta from whole-grain flour with high quality and rheological properties, it is necessary to use the following optimal production modes: ion-ozone concentration in ion-ozonated water C = 2.5 × 10 mg/cm, water temperature t = 50 °C, pumpkin powder content C = 3.0%, and pasta drying temperature t = 50 °C. The resulting pasta is an environmentally friendly product with a high content of biologically active substances.
经离子臭氧处理的水可改善食品的工艺品质。因此，本研究采用离子臭氧水，并以阿尔马利品种软质小麦的全麦粉和南瓜粉为原料，以提高意大利面的品质和营养价值。本研究考察了离子臭氧水中离子臭氧浓度C、水温t、南瓜粉含量C和干燥温度t对影响意大利面品质的各种特性的影响，包括其感官、物理、化学和流变学特性。通过进行多次实验对这些特性进行评估，共测定了25项指标，如湿度、酸度、烹饪特性、变形等基本品质指标。为减少实验次数并获得对各个因素对意大利面品质指标影响的可靠评估，应用了多因素实验设计方法。使用PLAN序贯回归分析程序进行数据处理和所有必要的计算。因此，我们的研究结果表明，要尽量减少烹饪水中干物质（DM）的损失，需要采取双重方法：提高离子臭氧浓度并优化意大利面的成分和干燥条件，特别是通过降低南瓜粉含量和干燥温度。结果表明，为了用具有高质量和流变学特性的全麦粉获得高品质的意大利面，有必要采用以下最佳生产模式：离子臭氧水中的离子臭氧浓度C = 2.5×10毫克/立方厘米，水温t = 50°C，南瓜粉含量C = 3.0%，意大利面干燥温度t = 50°C。所得的意大利面是一种生物活性物质含量高的环保产品。
