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400999

Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract

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Last updated: 07 Jan 2025

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Abstract

Macaroni products with dietary and functional properties occupy no more than 1% of the market; therefore, this segment has excellent prospects for growth based on improved macaroni product technology, including modified drying and extraction techniques. Using aqueous garlic extract as a soft-wheat flour dough additive allows the product of macaroni nearly equal in quality to macaroni from hard wheat. Analysis of macaroni from soft wheat shows that aqueous garlic extract with the hydro-modulus 1:25 and 1:50 increases dry macaroni mechanical strength by 18.6-20.9%. The cooking properties of experimental macaroni samples are as follows: unessential increase in cooking time (no more than for 2 minutes); dry substance concentration in cooking medium has increased by 1.93-3.18% and product recovery rate has increased by no more than 10.4% in comparison with reference value. It should be mentioned that dry substance concentration in a cooking medium decreases with the increase of aqueous garlic extract concentration (with hydro-modulus 1:25). Application of aqueous garlic extract renovates the technology to produce macaroni from soft wheat and allows using functional ingredients as additional fortificants that raise the quality of ready products without affecting the gluten.

DOI

10.21608/jmals.2024.400999

Keywords

Macaroni, soft wheat varieties, Gluten, Drying, aqueous garlic extract, functional ingredients

Authors

First Name

Shabeeb

Last Name

Jasim

MiddleName

Munshid

Affiliation

Food Science Department. College of Agriculture, University of Misan. Misan, Iraq

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First Name

Ivanova

Last Name

Viktorovna

MiddleName

Irina

Affiliation

Federal State Budgetary Scientific Institution “I.V. Michurin Federal Scientific Center”, Michurinsk, Russia

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City

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Orcid

-

First Name

Rodionov

Last Name

Viktorovich

MiddleName

Yuri

Affiliation

Federal State Budgetary Scientific Institution “I.V. Michurin Federal Scientific Center”, Michurinsk, Russia / Federal State Budgetary Educational Institution of Higher Education “Tambov State Technical University”, Russia

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-

City

-

Orcid

-

First Name

Shchegolkov

Last Name

Viktorovich

MiddleName

Alexander

Affiliation

Federal State Budgetary Educational Institution of Higher Education “Tambov State Technical University”, Russia

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City

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Orcid

-

First Name

Dmitry

Last Name

Matveev

MiddleName

-

Affiliation

Federal State Budgetary Educational Institution of Higher Education “Michurinsk State Agrarian University”, Russia

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Orcid

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First Name

Nikitin

Last Name

Vyacheslavovich

MiddleName

Dmitry

Affiliation

Federal State Budgetary Scientific Institution “I.V. Michurin Federal Scientific Center”, Michurinsk, Russia/ Federal State Budgetary Educational Institution of Higher Education “Tambov State Technical University”, Russia

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-

City

-

Orcid

-

First Name

Skomorokhova

Last Name

Igorevna

MiddleName

Anastasia

Affiliation

Federal State Budgetary Educational Institution of Higher Education “Tambov State Technical University”, Russia

Email

-

City

-

Orcid

-

Volume

6

Article Issue

4

Related Issue

52782

Issue Date

2024-12-01

Receive Date

2024-09-14

Publish Date

2024-12-01

Page Start

516

Page End

524

Print ISSN

2636-4093

Online ISSN

2636-4107

Link

https://jmals.journals.ekb.eg/article_400999.html

Detail API

http://journals.ekb.eg?_action=service&article_code=400999

Order

5

Type

Original Article

Type Code

1,104

Publication Type

Journal

Publication Title

Journal of Medical and Life Science

Publication Link

https://jmals.journals.ekb.eg/

MainTitle

Production of functional macaroni products from soft wheat varieties of the Black Earth region based on aqueous garlic extract

Details

Type

Article

Created At

07 Jan 2025