Physical, Cooking and Sensory Characteristics of Pasta Developed with Underutilized Leafy Vegetables

The objective of this study was to incorporate different leafy vegetables and their effect on physical, cooking and sensory parameters of pasta products. Different leafy vegetables, such as radish, carrot and beetroot were required. Incorporation of green leafy tops rendered greenish yellow color to the pasta. There was no much variation observed in the length and width between pasta products. The weight of 100 pasta was found to be highest with radish greens and on par with the control. Also similar results were obtained with respect to hydration capacity/ water absorption capacity and hydration index. Swelling capacity and swelling index was lower in developed products than the control. The highest cooked weight was observed in pasta from carrot greens (281 g/100g). The highest cooked ratio was found with respect to carrot leaf pasta (1:3.7). The sensory scores for appearance, texture, color, flavor, taste and overall acceptability of experimental pasta products was on par with the control.