A Study of the Influence of Ion-Ozonized Water on the Properties of Pasta Dough Made from Wheat Flour and Pumpkin Powder

Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water C_io, water temperature t_w, pumpkin powder content C_pp and drying temperature t_d on various characteristics affecting the quality of pasta, including its organoleptic physical, chemical, and rheological properties. These characteristics were assessed by conducting multiple experiments, a total of 25 indicators were determined, such as humidity, acidity, cooking properties, deformation, and other basic quality indicators. To reduce the number of experiments and obtain a reliable assessment of the influence of individual factors on the quality indicators of pasta, methods involving the multifactorial design of experiments were applied. Data processing and all necessary calculations were carried out using the PLAN sequential regression analysis program. Consequently, our findings indicate that minimizing dry water (DM) loss in cooking water requires a dual approach: increasing ion-ozone concentration and optimizing pasta composition and drying conditions, specifically by reducing pumpkin powder content and drying temperature. As a result, it was established that to obtain high-quality pasta from whole-grain flour with high quality and rheological properties, it is necessary to use the following optimal production modes: ion-ozone concentration in ion-ozonated water C_io = 2.5 × 10^-6 mg/cm³, water temperature t_w = 50 °C, pumpkin powder content C_pp = 3.0%, and pasta drying temperature t_d = 50 °C. The resulting pasta is an environmentally friendly product with a high content of biologically active substances.