Stability of iron and vitamin A in pasta enriched with variable plant sources during processing and storage

Abstract

Present investigation was carried out to develop enriched pasta by utilizing vegetable (spinach and carrot) powders (6%–18%) and millet (pearl millet and sorghum) flours (10%–30%) to increase the iron and vitamin A contents. The product was analyzed for their cooking quality, color characteristics, overall acceptability, and micronutrient (iron and vitamin A) stability against processing. More than 94% retention was observed for both the micronutrients at each level of variable plant source enrichment. Best formulated pasta with better cooking performances and acceptable sensory scores was selected and assessed for shelf stability under variable conditions of storage. More than 93% of iron retention and 54%–73% of vitamin A activity were found retained at the end of storage period. Highest losses of vitamin A were observed for pasta packed in polypropylene packets stored at 40°C. The fortified pasta were acceptable after 4 months of storage with minor changes in moisture and free fatty acid content. Novelty impact statement Pasta were enriched with vegetable powders (spinach and carrot) and millet flours (pearl millet and sorghum). Enrichment of pasta with 12% vegetable powder and 20% for millet flour yielded pasta with improved nutritional characteristics. Pasta remains acceptable after storage for 4 months with better retention rates of vitamin A and iron at 25°C in laminated pouches.