Abstract
Pasta in Kazakhstan is an important element of the diet. They are included in the list of everyday goods through long-term storage, fast and simple cooking, sufficiently high nutrients and not high costs. Pasta is the basis of many national dishes, such as beshbarmak. The main production of pasta is concentrated in Kostanay, North Kazakhstan regions, Shymkent, West Kazakhstan region and Astana. Pasta with natural additives can be used to increase the nutritional value and improve some indicators of the product. When using natural additives, it is necessary to carefully calculate the optimal amount for each type of raw material. This allows you to get a product with the necessary useful properties without worsening some other indicators of pasta. The article shows the technology of adding sea cabbage powder in order to improve the quality indicators, value of pasta. Standard research methods were used to conduct the study. 3 experimental formulations containing kelp in the amount of 9 %, 13 %, 16% were developed. According to the results of the study, the best formula was selected . Pasta with a 13% kelp powder content has shown the best consumer properties. The finished product can be recommended as a product that is needed to replenish iodine deficiency.