DEVELOPMENT AND QUALITY EVALUATION OF GLUTEN-FREE PASTA PRODUCTS WITH THE ADDITION OF MORINGA OLEIFERA POWDER AS A FUNCTIONAL INGREDIENT
Abstract
This scientific paper presents the results of a comprehensive study on the development of a gluten-free functional pasta recipe using Moringa oleifera powder. The relevance of the study lies in the increasing incidence of celiac disease, the spread of gluten intolerance among the population, as well as the growing interest in healthy eating, especially during martial law, when it is imperative to provide the population with products of high nutritional and biological value. This study aimed to scientifically substantiate the feasibility of using Moringa oleifera powder in gluten-free pasta products, to determine its effect on the quality characteristics of the finished product, and to provide practical recommendations for introducing such a product into production. As part of the study, four samples of pasta were produced with 5 %, 10 %, and 15 % Moringa oleifera powder content. Physical and chemical analyses of the dough and finished products were carried out to determine moisture, acidity, ash content, and protein content. The stability of the products during cooking, sensory evaluation after heat treatment, and loss of dry matter were also assessed using the refractometric method. The microbiological indicators and stability of pasta products were evaluated over a 60-day storage period. The results of the study show that adding 10 % Moringa oleifera powder provides an optimal balance of nutritional value, organoleptic properties, culinary stability, and microbiological safety of products. A recipe model for pasta products and recommendations for their industrial implementation in Ukraine are proposed, taking into account the available raw material base and technical capabilities of local production. The results obtained can be used to develop gluten-free functional products.
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