Utilization of Moringa leaves powder as valuable food ingredients in pasta preparation

Abstract

Present study was undertaken to evaluate the quality of pasta supplemented with different proportions of moringa leaves powder. Five samples (T0, T1, T2, T3 and T4) of pasta were prepared by using semolina and different proportion of moringa leaves powder. Sample T0 was prepared as control containing only semolina (100%) while sample T1 (semolina 90% moringa leaves powder 10% ), T2 (semolina 80% moringa leaves powder powder 20%), T3 (semolina 70% moringa leaves powder 30%) and T4 (semolina 60%+ moringa leaves powder 40%) were prepared by changing the concentration of semolina and moringa leaves powder. All the five samples were evaluated for the physico-chemical and sensory quality. It was found that sample T2 (semolina 80% moriga leaves powder 20%) had ash content 1.460%, moisture 7.8333% & protein 13.433%. According to texture analysis of the selected samples, T2 was found to be best in quality having better texture parameters and higher overall acceptability.