The main goal of this study is to develop a paste formulation containing a
mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals
with high nutritional value. This will expand the range of pasta. The task of achieving high
quality and economic efficiency is solved by improving a number of technological processes
and applying innovative methods. The effectiveness of using innovative methods of freezedrying
and microwave drying is shown in comparison with the process of drying instant pasta
by frying them in vegetable oil
The main goal of this study is to develop a paste formulation containing a
mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals
with high nutritional value. This will expand the range of pasta. The task of achieving high
quality and economic efficiency is solved by improving a number of technological processes
and applying innovative methods. The effectiveness of using innovative methods of freezedrying
and microwave drying is shown in comparison with the process of drying instant pasta
by frying them in vegetable oil
| № | Author name | position | Name of organisation |
|---|---|---|---|
| 1 | Mirkhodjaeva D.D. | teacher | TSTU |
| 2 | Sanaev E.S. | teacher | TICHT |
| № | Name of reference |
|---|---|
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