Standardization and quality evaluation of value-added pasta from underutilized vegetable stuffs

Pasta is one of the most trending processed items preferred by all age groups nowadays. Due to its low nutrient profile, there is a need to enhance its nutritional value by adding the underutilized nutritious vegetable stuff which is rich in protein, fibre and micronutrients. The present study was undertaken to develop pasta by incorporating underutilized vegetable stuffs i.e. tender jackfruit powder (TJP), jackfruit seed powder (JSP) and pumpkin leaf powder (PLP) with refined wheat flour (RWF). TJ1 (90% RWF+10% TJP), JS2 (85% RWF+15% JSP) and PL1 (90% RWF+10% PLF) pastas were having higher overall acceptability than all the formulated pasta and control (100% RWF) pasta. The sensory parameters were evaluated through a nine-point hedonic rating scale. The nutrient compositions were analysed using standard AOAC methods. The moisture, ash, protein, fat, fibre, carbohydrate, calcium and phosphorous content of TJ1 were 14.49%, 1.35%, 10.46%, 1.41%, 1.75%, 70.54%, 19.90 mg% and 106.24 mg%, respectively. JS2 contained moisture (10.73%), ash (1.34%), protein (11.24%), fat (1.42%), fibre (1.64%) and carbohydrate (73.63%), calcium (25.41mg) and phosphorus (116.08 mg). PL1 had moisture (8.64%), ash (3.31%), protein (7.91%), fat (1.34%), fibre (1.29%), carbohydrate (77.52%), calcium (54.93 mg) and phosphorus (116.13 mg). There were significant changes in proximate composition and microbial load during the storage period of 2 months. The pasta can be value added in terms of protein, fat, fiber and total ash content by using tender jackfruit, jackfruit seed and pumpkin leaf powder up to 10% without affecting the sensory qualities.