Vol. 11, Issue 2 (2022)

Author(s):
Maske Prasad Panditrao and Dr. Kailash Chandra Yadav

Abstract:
The study was conducted with the aim of increasing protein content of the pasta and utilizing more nutritious beetroot powder. The pasta was formulated using refined flour and millet flour 50% each for control sample. Beetroot powder was incorporated by varying the proportion of millet flour from 50-10% and beetroot powder from 0-40% keeping refined flour as constant 50%. The pasta was made by using hand operated twin screw extruder. The cold extruded pasta was dehydrated at different drying temperature (55, 70 and 85 ⁰C). The pasta was evaluated for its nutritional and sensory properties. The beetroot powder increased in the formulations of pasta was 0-40% that increased mineral content (0.71-1.59) %, crude fibre (0.90-2.02) % and protein content (11.21-12.85) % moisture (9.30-8.52) %, fat content (0.90-1.10) % and carbohydrate content (73.89-76.98) %. The flour and beetroot powder could be used to produce the quality pasta with acceptable sensory properties as color (7-8.5), flavour (6.9-8), texture (7-8.4), taste (6.9-8.5) and the overall acceptability (7.0 – 8.3). On sensorial evaluation highly accepted formulation was (T₃S₂) refined flour 50%, millet flour 30% and beetroot powder 20%.