Vol. 12, Issue 5 (2023)

Author(s):
Chandrakala, Mohithkumar GV, Suresha KB, Viresh Kumargouda and Shrinivas Deshpande

Abstract:
Due to the increased prevalence of gluten-related diseases and changes in dietary preferences, there is an increase in demand for gluten-free products. The goal of the present study was to develop gluten-free pasta using formulations containing 100% grain Amaranth flour as base material. By keeping this as base material varying the concentration of Amaranth leaf powder (2%, 4%, 6% and 8%), Methi powder (0.5%, 1.%, 1.5% and 2%), Palak powder (0.5%,1%, 1.5% and 2%) were blended and cold extruded at optimum extrusion conditions to produce pasta products. The cold extruded pasta products were assessed for its sensory and cooking quality characteristics. Pasta incorporated with 98 percent Amaranth flour with 2 percent Amaranth leaf powder had optimum cooking characteristics and found to be more acceptable than other percentages of incorporation. Resulting quality was evaluated by conducting tests analyzing color, cooking time, cooking loss, and water absorption capacity. Moreover, a substantial increase in protein content from 13.56 percent to 14.06 percent was observed with the addition of 2 percent Amaranth leaf powder.