The effect of potassium carbonate and citric acid on the quality indicators of vermicelli as a component of the menu of hotels and restaurants in Kyiv region
Abstract
Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shown
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