Vol. 12, Issue 2 (2023)

Author(s):
AK Tomar, Arpita Shrivastava, Pratibha Parihar, SS Shukla and RS Thakur

Abstract:
Sorghum is a nutrient-rich grain because high in soluble fibre and antioxidants and a gluten-free replacement for wheat. Pasta is very popular now a days and an adequate vehicle for food supplementation with minerals, proteins and many other valuable healthy components. Therefore the present study was carried out to optimize the levels of different ingredients required for development of Pasta from composite flour blends of sorghum and wheat and to study the effect of different ingredients on physical properties, chemical composition and sensory quality attributes of developed pasta. The reported mean value of moisture content (%), protein content (%), fat content (%) and ash content (%) was 10.02, 9.74, 4.37 and 0.95, respectively. In the sensory evaluation, the average score for the appearance, colour, texture, crispness, taste, flavour and overall acceptability were 6.46, 6.57, 6.47, 6.50, 6.60, 6.28 and 7.78, respectively. Among physical properties, chemical composition and sensory quality attributes of pasta developed from the blends of sorghum flour and refined wheat flour (30:70 Sorghum RWF, Oil 21, Gum 9 and salt 7.5) was found to be best among all the combinations.