Abstract

Development and Quality Evaluation of Amaranth Flour Pasta

Devendra Kumar Bhatt, Ashish Kumar Jatav*, Shardha Kiledar

Institute of Food Technology (A Center of Excellence)

Bundelkhand University,

Jhansi- 284128,

Uttar Pradesh, India

ABSTRACT

Amaranth is well known short lived perennial plant, it posses dual characteristic of a cereal and legume. Present study was designed to the development and evaluation of amaranth flour pasta using standard procedures. Four different samples containing 10%, 20%, 30%, and 40% amaranth flour were prepared and sensory properties for cooked pasta were evaluated using the 9 point hedonic scale test. The sensory score for 20% pasta was found best with color, aroma, taste, texture and overall acceptability. On the basis of sensory qualities, result suggested that the significance of wheat with amaranth flour the formulation of pasta containing 20% amaranth flour resulted in better quality and nutritious pasta. All four sample chemically analysis indicates that’s the amaranth flour increases the protein, fiber and sugar content of the pasta keeping the fat at optimum level, fortified pasta was highly acceptable with respect sensory attribute. Resultant pasta can be used as a nutritious food with higher content of protein and other nutritious elements in an increased market of pasta product where quality protein is an issue.

Keywords: Physicochemical properties, sensory properties, pasta, Amaranth flour, gruel loss.