Quality evaluation of kokum (Garcinia indica)-Infused finger millet pasta

Abstract

This study reports the development and comprehensive evaluation of pasta formulated by incorporating finger millet (Eleusine coracana) and kokum (Garcinia indica). Finger millet, known for its rich fiber, calcium, and iron content, was combined with kokum extract—a potent source of anthocyanins and hydroxycitric acid—to enhance the functional and sensory attributes of the product. A series of formulation trials (T1-T4) were conducted to optimize ingredient ratios and product characteristics. The optimized formulation (T4) underwent proximate, bioactive, and microbial analyses along with sensory evaluation using a 9-point hedonic scale. The final product showed high consumer acceptability, favorable nutritional composition (Protein: 7%, fiber: 2.2%, energy: 350 kcal/100 g), and strong antioxidant potential (DPPH inhibition: 75%). Microbial analysis confirmed product safety with negligible counts. These findings demonstrate the potential of kokum-finger millet pasta as a clean-label, plant-based functional food suitable for health-conscious and gluten-intolerant consumers.