Vol. 10, Issue 5 (2021)

Author(s):
T Aarthi Dhas, V Appa Rao, M Esther Magdalene Sharon, Ayyavoo Preamnath Manoharan and V Nithyalakshmi

Abstract:
Pasta is generally considered as a conventional food all over the world, mainly because of its convenience, multi-purpose, easy to prepare. The present research work was carried out to develop pasta from foxtail millet and tapioca by incorporation of 50, 55, 60, 70 and 80% level of foxtail millet flour and 50, 45, 40, 30 and 20% level of tapioca flour for the different composition levels. The developed pasta was assessed for its physico-chemical, cooking quality, functional properties and organoleptic acceptability. The proximate analysis indicated the highest levels of proteins, minerals, dietary fibre, fibre, and a considerable amount of fat when compared to standard pasta. Cooking time of four variations of pasta was found significantly lower than control pasta. In control (50:50) the bulk density is higher comparing other treatments due to the incorporation of tapioca into the pasta. Pasta made with 70% foxtail millet and 30% tapioca incorporation was found to be more acceptable than other percentages of incorporation. The sensory evaluation revealed that there were significant differences among the variations for the organoleptic qualities.