Abstract
The production of high-quality products and their balance in the human diet are of great importance. Pasta products are in constant demand in the market. Therefore, the creation of products using non-traditional raw materials in order to increase the nutritional value is relevant. The work proposes a technology for the production of tubular pasta with the addition of non-traditional raw materials – pumpkin puree with purpose to increase their nutritional and biological value. A pasta dough recipe developed, containing pumpkin puree in varying proportions, enriches product by β-carotene, dietary fiber, vitamins, and microelements. Research has determined the optimal component ratio (20% by weight of pumpkin puree), ensuring the preservation of the product's technological properties, such as shape, density, and cooking stability, while improving its nutrient composition. Changes in the organoleptic and physicochemical characteristics of pasta products containing pumpkin puree were assessed, enabling identification of the best parameters for industrial production. A promising technology is proposed that can be used in the industrial production of functional pasta products using plant-based raw materials.