Standardization of Formulation for Preparation of Vegetable Enriched Pasta

Author: Dev Raj, Maru Shveta M., J.M. Mayani and Gohil Mehul M.

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Abstract

Now a days, pasta is one of the most important and favourite food item among childers. However, due to presence/addition of some of the vegetable in pasta during the preparation causing on acceptability due to taste of vegetable in pasta. Moreover the vegetable are very rich source of importance minerals and vitamins. So to increase the acceptability of vegetable in pasta, the present investigation entitled “standardization of formulations for preparation of vegetable enriched pasta” was aimed to evaluate the 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 month 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.

Keywords

Carrot, Capsicum, Tomato, Carotene, Lycopene

Conclusion

Based on the finding, best quality vegetable enriched pasta 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. Thus, 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.

References

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How to cite this article

Dev Raj, Maru Shveta M., J.M. Mayani and Gohil Mehul M. (2023). Standardization of Formulation for Preparation of Vegetable Enriched Pasta. Biological Forum – An International Journal, 15(10): 1355-1365.