National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Present investigation was carried out with an aim to prepare nutrient rich pasta (noodles, macroni and spaghetti) from composite flour prepared by incorporation of 5, 10, 15 and 20% levels of oat flour, malted ragi flour and soy flour in durum wheat flour. The developed pasta was assessed for their cooking quality and organoleptic acceptability. It was observed that, control pasta showed higher cooking time (9.09 to 10.13 min) and cooked weight (27.87 to 28.31g/10g) but cooking loss (1.83 to 1.92%) was found to be lower than fortified pasta. While all the four types of nutrient rich pasta (noodles, macroni and spaghetti) showed lower cooking time and higher cooking loss. Cooked weight was found lower because of more solid loss. Pasta made from Type-I (85:5:5:5), Type-II (70:10:10:10) and Type-III (55:15:15:15) composite flour had desirable cooking characteristics. Overall acceptability scores of nutrient rich pasta made from Type-1, Type-II and Type-III composite flour were ‘liked slightly’ to ‘liked very much’ by the panelists. However, further increase in the level of incorporation adversely affected the cooking and sensory characteristics. Pasta could be fortified with 15% level of oat flour, malted ragi flour and soy flour in durum wheat flour without substantial changes in pasta characteristics.
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