Determination of the Quality and Safety of Pasta Products in the Enterprise
X International Conference «IndustrialTechnologies an d Engineering» ICITE – 2023,, Simkent, Kazakistan, 18 Kasım - 20 Aralık 2023, cilt.2, ss.64-66, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Cilt numarası: 2
- Basıldığı Şehir: Simkent
- Basıldığı Ülke: Kazakistan
- Sayfa Sayıları: ss.64-66
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
This article shows the tendency of the complete decline in the quality of pasta products, identifies the causes
of this problem and suggests ways to solve it. The results of our research allow us to conclude that the decrease in the
quality of pasta products is connected with the transformation of state institutions in the field of technical regulation.
Recently, one of the products included in the category of healthy nutrition - pasta products containing various vitamin
supplements - has been widely used. The production of food products with curative and preventive properties, the
complex use of food raw materials, and the improvement of the quality, nutritional and biological value of the
produced products are important components of the "Concept of the State Policy of Nutrition of the People of the
Republic of Kazakhstan". Therefore, research on finding a solution to these tasks is important. Fertilization of
inexpensive food products, such as pasta, is an optimal solution due to the mass use of this product due to its
availability. As a result, it is possible to prevent many different diseases and treat avitaminosis in pasta users.