Journal of Food Processing & Technology

Abstract

Optimization of Micronutrient Fortified Pasta Using Multi-Component Mixture Design

Akhila Macharla*

Pasta is widely consumed all over the world and is a staple food for many countries which can be enriched, supplemented, fortified easily with convenience. The present study aims at the development and optimization of the micronutrient fortified pasta using the multi-component mixture design. The pasta is fortified using natural fortificants like Green Leafy Vegetable Powder (GLVP), Pulse Flour (PF), Millet Flour (MF) incorporated in the level of 40%-55%, 25%-40%, 10%-20% respectively and the binder (black rice flour) is added at 2%. These formulations were optimized using the experimental design and certain trails were obtained. The formulations were prepared according to the obtained trails. The effects of fortification of pasta with the combination of different ingredients at different levels were assessed on the nutritional and sensory quality of pasta. Results showed that the pasta incorporated with the higher amounts of GLVP is having more amounts of micronutrients (i.e., calcium and iron).

Published Date: 2024-08-29; Received Date: 2020-07-23