The article presents the development of a recipe and technology for pasta using soybean grain and carrot processing products, namely soybean isolate and carrot pulp powder (carrot powder). It has been experimentally proved that the optimal amount of soybean isolate and carrot powder was 20 and 10%, respectively, of the amount of flour. When soybean isolate is added to the formulation, pasta is enriched with essential amino acids necessary for the normal functioning of the human body. This change in the formulation also allows you to balance the necessary elements for the body, eliminate the formation of complex indigestible components, reduce protein deficiency, and increase the beneficial properties of the finished product. It has been proven that the use of carrot powder makes it possible to enrich pasta with vitamins of group A (its provitamin β-carotene), B, PP, as well as dietary fibers, macro- and microelements, pantothenic and folic acid, which contributes to the prevention of a number of diseases. When eating 100 g of pasta with additives, the daily intake of vitamin A will be satisfied by 40%, beta-carotene by 31%, vitamin C by 2%. Due to a decrease in the carbohydrate content, the energy value of the developed product decreased, and due to an increase in proteins, the nutritional value increased. We have calculated the estimated annual economic effect and economic efficiency of scientific development, which proves the expediency of introducing it into production, since the payback period is short, taking into account the funds that have been invested. The selling price for one kilogram of pasta with additives is 134.84 rubles. The price of the products is low for this type of product, which means that the products will be in demand by consumers. The introduction of these pasta products into production will meet the demand of various consumer groups in the region.

Ermolaeva Anna V., Parfenyuk Natalya E.

1. Smirnov S. O., Fazullina O. F. Non-traditional raw materials in pasta production of high nutrition value. Tekhnika i tekhnologiya pishchevykh proizvodstv = Food Processing: Techniques and Technology, 2019;49(3):454–469 (in Russ.). DOI: https://doi.org/10.21603/2074-9414-2019-3-454-469.
2. Anishchenko N. I. The prospect of using soy protein for food purposes, Blagoveshhensk, 1998, 79 p. (in Russ.).
3. Parfenyuk N. E. The possibility of using soybean processing products in the production of pasta. Proceedings from Youth of the XXI century: a step into the future: XXIII Regional'naya nauchno-prakticheskaya konferenciya. (PP. 297–298), Blagoveshhensk, Dal'nevostochnyj gosudarstvennyj agrarnyj universitet, 2022 (in Russ.). EDN: BGNDNK.
4. Ermolaeva A. V., Parfenyuk N. E. The effect of soybean isolate on the quality of pasta dough. Proceedings from Modern science, society and education: current issues, achievements and innovations: IV Mezhdunarodnaya nauchno-prakticheskaya konferenciya. (PP. 77–79), Penza, Nauka i prosveshhenie, 2023 (in Russ.). EDN: JIYNSE.
5. Parfenyuk N. E., Ermolaeva A. V. The possibility of using vegetable processing products in the production of pasta. Proceedings from Modern science, society and education: current issues, achievements and innovations: III Mezhdunarodnaya nauchno- prakticheskaya konferenciya. (PP. 61–64), Penza, Nauka i prosveshhenie, 2022 (in Russ.). EDN: ARTLUV.