Makaronų, praturtintų kanapių ir dilgėlių lapų milteliais, kokybės palyginimas

Abstract

The main objective was to evaluate and compare the quality of pasta enriched with hemp and nettle leaf powder. Laboratory experiment was carried out in 2021 at Vytautas Magnus University, Agriculture Academy, Faculty of Agronomy, Institute of Agricultural and Food Sciences. The subjects of the study – hemp (Cannabis sativa L.) and common nettle (Urtica dioica L.) powders. Ash, moisture, and protein content were determined by standard methods. Chemical analyses were performed in three replicates of each variant. The hardness and stickiness of cooked pasta were determined with a texture analyser using a standardized design. The analysis was performed in five replicates of each variant. In the research we found out, that the moisture content of the pasta does not make a significant difference between the different pasta variants. The additions of nettle and hemp powder, with their different amounts, significantly increased the protein and ash contents in the pasta compared to the control variant. Evaluation of the texture of cooked pasta showed that pasta with the addition of 9% nettle powder significantly increased the stickiness of pasta and with 6% the addition of cannabis powder – the hardness of pasta.