COMPREHENSIVE TECHNOLOGICAL ANALYSIS OF NON-TRADITIONAL PASTA PRODUCTION FROM LOCAL RAW MATERIALS
Keywords:
extrusion technology, drying regime, chickpea flour, mung bean flour, functional pasta, nutritional density, glycemic index, cost analysis, microbiological safety, Uzbekistan.Abstract
This study presents a comprehensive analysis of four critical aspects of non-traditional pasta production using local Uzbek raw materials — chickpea (Cicer arietinum), mung bean (Vigna radiata), corn (Zea mays), and barley (Hordeum vulgare) flour substituted at 15–35% of wheat flour: (1) optimization of extrusion and drying technological parameters; (2) nutritional and functional properties of the final product; (3) economic efficiency and market competitiveness; (4) microbiological safety during storage. Results indicate that optimal parameters are extrusion temperature 75–85°C, dough moisture 28–32%, and three-stage drying at 40–50°C. The chickpea+mung bean combination raises protein content to 16.4% and fiber to 5.8%. Production cost decreases by 14.7–19.3%. Compliance with UzSt 1374:2018 standards over 12 months of storage was confirmed.
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References
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