Development and quality evaluation of pasta with incorporation of Colocasia leaves powder and beetroot powder
B Mounika, Srinivas Maloo, V Bhasker
The study was conducted with the aim of increasing protein content of the pasta and utilizing more nutritious colocasia leaves powder, Beetroot powder. Formulations were prepared by keeping semolina and beetroot powder constant at added whole wheat flour and colocasia powder in the ratios (10%,20%,30%) respectively. These were extruded by using single screw extruder. These were assessed for their sensory properties, nutritional composition and shelf life studies. The levels of colocasia powder increased in the formulations of pasta that increased mineral content, crude fiber. The sensory evaluation results showed that pasta prepared with 50% wheat flour and 50% semolina (S1) perceived as the most accepted product followed by. Increase the% of colocasia powder, the acceptability decreased. Cooking loss is decreased, and cooking time is increased with increasing the added colocasia powder.