Development and Quality Assessment of Value Added Pasta Fortified with Cauliflower Leaf, Carrot and Mushroom Powder

Abstract

Background: Extruded products like pasta have gained popularity in today’s world and these products are generally high in starch, but low in dietary fiber and micronutrient content. Emphasizing this, an attempt was made to develop nutritious pasta fortified with finger millet, legume, carrot, mushroom and cauliflower leaf powder. Methods: Many initial trials were conducted in the laboratory to standardize that to what extent carrot, cauliflower leaves and mushroom powder could be fortified along with finger millet, and soy flour/green gram flour in semolina for formulation of value added macaronis. The sensory evaluation of developed macaronis was done by a panel of ten semi-trained judges using a 9-point hedonic scale. Developed macaronis were analyzed for proximate composition, copper, iron, zinc and â-carotene. Result: Three types of macaronis were developed. All sensory characteristics of experimental macaronis were liked moderately. Experimental macaronis were found nutritionally superior in terms of protein, mineral, crude fiber, calcium, iron, and â-carotene content.