QUALITY INDICATORS AND RISKS IN THE PRODUCTION OF PASTA WITH THE ADDITION OF MILLET 23.3 %

PRODUCTION AND INDUSTRIAL ENGINEERING

Abstract

This article discusses the quality indicators in the production of pasta and the risks associated with the release and sale of products. The purpose of this work is to study the physico-chemical parameters (humidity) after the "pressing of raw materials" procedure, to determine the shape preservation indicator after the "cooking" process and to determine risks in accordance with the methods of                        IEC/ISO 31010:2019 "Risk management. Methods of risk assessment". According to the research results, quality indicators have been established in accordance with standardization documents (interstate and national standards) and the risks associated with the production and sale of pasta with the addition of millet 23.3% for enterprises are presented.

Today, research in this direction is very relevant, due to the fact that there is a possibility of rising prices for raw materials (wheat) and enterprises producing pasta are in search of alternatives. The studies carried out and the data obtained during the experiments provide pasta manufacturing enterprises with information on consumer properties, quality indicators, risks and economic feasibility.