Standardization of formulation for preparation of vegetables enriched pasta

Abstract

Present investigation was aimed to evaluate the sensory as well as nutritive quality of vegetable enriched pasta during storage. For preparation of vegetable enriched pasta, an experiment was laid out with seventeen treatment formulations of semolina flour (65, 63.5, 62.5 and 61.5%), wheat flour (35, 34, 32.5 and 31%), capsicum powder (0, 2.5, 5 and 7.5%), carrot juice (20, 15, 10 and 5%) and tomato juice (5, 10, 15 and 20%) along with standard formulation (100% semolina flour and 25% water) using completely randomized design. The prepared vegetable enriched pasta was stored for a period of 6 months to analyse the quality attributes at two month intervals. The results of the investigation revealed that best quality vegetable enriched pasta with higher sensory acceptability can be prepared using 63.5% semolina, 34% wheat flour, 2.5% capsicum powder, 5% carrot juice and 20% tomato juice. This formulation of pasta also resulted higher storage stability of nutritional parameters like vitamin C, ash content, starch content, lycopene content, carotene content during six months’ storage. Prepared pasta can be stored successfully for 6 months in polypropylene bag (480 gauge) at room temperature. The developed pasta technology can be commercially explored by the food processors for production quality of vegetable enriched pasta and helpful for profitable utilization of vegetables for harnessing of their nutraceuticals and aesthetic properties.