COMPOSITE FLOUR PASTA PROCESSING TECHNOLOGY AND ITS NUTRITIVE VALUE

This paper presents the results of nutritional value of pasta made from composite flour. The composite flour comprises 90% of wheat flour, 8% of buckwheat flour and 2% of flax flour. Analysis of chemical composition in pasta made from composite flour revealed that the content of protein and fat higher by 38.5% and 3.4% compared to products made from wheat flour. In addition, there is a high content of minerals and vitamins. According to physiological norms, the developed pasta satisfies more than 15% of the required daily allowance by iron, phosphorus, potassium, zinc, selenium, copper, vitamins B1 and E. As a result of these investigations, the developed pasta can be classified as functional foods.