Abstract
This article presents a study on the possible use of beetroot juice in the pasta production process. It examines the effect of beetroot juice addition on various aspects of pasta quality, including its texture, color, flavor characteristics and nutritional value. The authors conduct experiments with different concentrations of beet juice and optimal methods of its introduction into the production process. In addition, they analyze the potential health benefits associated with the consumption of pasta enriched with beet juice, in particular, due to the high content of antioxidants and other biologically active substances in beetroot. The results of the study may be useful for manufacturers of industrial pasta products seeking to expand the range and improve the quality of their products, as well as consumers interested in healthy and innovative nutrition.