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Vol. 13, Issue 8 (2024)

Formulation of drumstick (Moringa oleifera Lam.) leaf powder fortified cold extruded product

Author(s):
Veena Hugar, Dr. Suresha KB, Dr. Jagadeesh SL, Dr. Manjunath R, Dr. Chikkanna GS and Dr. Haalesh GK
Abstract:
A research study was carried out to develop drumstick leaf powder fortified pasta by exploiting the physical, functional and nutritional properties of drumstick leaf powder fortified pasta. The aim of this work was to optimize the formulations for sorghum based pasta incorporated with drumstick leaf powder (DLP). Pasta was prepared by using 98, 96, 94 and 92% of flour combination (80% Sorghum flour and 20% wheat flour) with 2, 4, 6 and 8% of DLP under 36 and 38% moisture level at conditioning time of 15 and 30 minutes. The developed pasta was assessed for its cooking quality characteristics and sensory properties for the selection of best product. Pasta incorporated with 4% DLP and 96% flour combination under 36% moisture and 15 minutes conditioning time was more acceptable than the other formulations.
Pages: 13-17  |  308 Views  151 Downloads


The Pharma Innovation Journal
How to cite this article:
Veena Hugar, Dr. Suresha KB, Dr. Jagadeesh SL, Dr. Manjunath R, Dr. Chikkanna GS, Dr. Haalesh GK. Formulation of drumstick (Moringa oleifera Lam.) leaf powder fortified cold extruded product. Pharma Innovation 2024;13(8):13-17.

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