N.N. Martynov et al.
Abstract. The article discusses ways to expand the range of pasta and the production of new varieties with high nutritional value, by making fruit and vegetable additives. In this study, the authors studied the effect of adding carrots and pectin to pasta from bread flour. The scientific novelty of the research is that for the first time the influence of carrots and pectin, when added to pasta, on the quality of the product obtained, as well as on the efficiency of the extrusion process, is considered. The authors have drawn up and implemented a two-factor experiment plan with the construction of regression equations and response planes. The results of the conducted research showed that the most optimal from the point of view of the quality of pasta and the efficiency of the production process is the addition to pasta of 9–11% of carrots by weight of flour and 4,5–5% of pectin.