INFLUENCE OF VEGETABLE RAW MATERIALS ADDITION ON PASTA QUALITY

Abstract

The main objective was to investigate the chemical composition of pasta enriched with different spices and nettle leaf powder additives and to compare their quality. The laboratory experiment was conducted in 2023 at the Institute of Agricultural and Food Sciences, Faculty of Agronomy, Academy of Agriculture, Vytautas Magnus University. The object of the study is macaroni enriched with powders of common nettle (Aegopodium podagraria) and nettle (Urtica dioica L.). Chemical analyzes were performed in triplicate. Research results showed that the addition of nettle powder increased the protein content of pasta. In all investigated cases, pasta cooking losses were small and met the requirements for quality pasta. The vegetable raw materials used increased the acidity of the pasta.
Keywords: nettle, goutweed, pasta, spelt flour.