Abstract
Pasta is gaining popularity in the diet of an individual specially among the young. Due to increased awareness about food components for health consciousness, it is important to enhance the nutritional quality of pasta. However, the present study was designed to developed nutrient rich pasta by using carrot powder and refined wheat flour. The developed products analyzed for their nutritional quality, sensory characteristics and storability using standard procedures. It was observed that the nutritional quality of all developed enriched pasta increased significantly (p<0.05) by increasing the level of supplementation of carrot powder with refined wheat flour. In sensory characteristics evaluation it was found that there was a significant (p<0.05) difference among the formulated pastas. Results indicated CP4 (refined wheat flour 65% with carrot powder 35%) pasta higher nutritional value i.e. moisture (8.72%), ash (2.26%), crude protein (11.85%), crude fat (1.39%), crude fiber (4.43%), carbohydrate (71.35%), calcium (84.32 mg/100g), iron (3.62 mg/100g), zinc (1.25 mg/100g), magnesium (71.56 mg/100g), phosphorus (114.17 mg/100g) and potassium (626.49 mg/100g) and CP1 had higher overall acceptability than all the formulated pasta and control (100% refined wheat flour) pasta. Formulated pasta products were obtained in acceptable category even after 60th days of keeping and stored in laminated pouch which showed lower significant changes in color.
Published Version
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