Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
Galiya Iskakova; Bauyrzhan Iztayev; Auyelbek Iztayev; Talgat Kulazhanov; Berdan Rskeldiyev; Assel Izembayeva; Madina Yakiyayeva; Meruyet Baiysbayeva · 2025 · Scientific Reports
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Abstract The quality of food products and a balanced diet play a key role in maintaining health and improving the quality of life. Due to the high popularity of pasta, a promising direction is the development of recipes that include whole grain flour, carrot powder and ion-ozonated water, which increase the nutritional value of the product and improve its chemical composition. The aim of this study was to optimise the technological modes of production of durum wheat pasta using carrot powder and ion-ozonated water to minimise the loss of dry matter (DM) during cooking and increase the protein
Abstract by Galiya Iskakova; Bauyrzhan Iztayev; Auyelbek Iztayev; Talgat Kulazhanov; Berdan Rskeldiyev; Assel Izembayeva; Madina Yakiyayeva; Meruyet Baiysbayeva, Scientific Reports (2025) — licensed CC BY 4.0.
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Metadata source: DOAJ · DOI 10.1038/s41598-025-28027-0