Vol. 11, Issue 12 (2022)

Author(s):
Priyanka Patel, Deepali Bajpai, Archana Maravi, Shashi Bala Ahirwar and SS Shukla

Abstract:
Amaranth (Family Amaranthaceae) is a pseudo-cereal content high protein (12.5-19%) with a rich amount of nutritionally critical amino acids such as methionine and lysine (0.73 -0.84%) and amaranth also rich in vitamin and minerals such as riboflavin, niacin, ascorbic acid, calcium, and magnesium compared to other grains. The purpose of the present study was to develop value added pasta with the replacement of refined wheat flour by amaranth flour (20%, 40%, 60%, 80% and 100%) and addition of semolina with the replacement of composite flour of refined wheat flour and amaranth flour (10% and 20%). 1% guar gum powder, Salt (1.5%) and Oil (2%) were added in all blends other than control. On the basis of organoleptic evaluation, value-added pasta when incorporated with 60% amaranth flour and 10% semolina (T5) was more acceptable in sensory parameters on 9-point hedonic scale and nutritionally superior in protein as compare to control. Nutritional composition of value-added pasta varied significantly (p < 0.05). The result showed that moisture content 8.07 to 9%, ash 2.04 to 3.62%, protein 10.81 to 15.87%, fat 0.77 to 4.14%, crude fibre 0.91 to 6.39%, carbohydrates 68.30 to 77.39%, and energy value 359.68 to 373.94 Kcal/100g, respectively. Amaranth's seeds are increasingly being incorporated into the diets of those who have poor diets or low nutrition as a result of poverty or other factors.