МАКАРОН ӨНІМДЕРІНІҢ БИОЛОГИЯЛЫҚ ҚҰНДЫЛЫҒЫН АРТТЫРУ ӘДІСТЕРІ

Abstract

An important way to eliminate the shortage of essential amino acids in the diet is to expand the assortment of foods that are enriched with functional ingredients that have a positive effect on people's health. It is possible to prepare a new assortment of biologically high quality macaroni products through "Taza" grade triticale flour. The main direction of our scientific work is the production of a new type of macaroni product, using high quality of triticale wheat, which is used as a high potential raw material in domestic production, containing biologically active substances. According to the results of the research, it is possible to increase the mass fraction of amino acids: arginine by 0,27%, lysine 0,15%, proline 0,55%, glycine 0,36%, protein by 2,3% by adding the mixture of macaroni flour.