Food Science Research Journal

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Development of Fortified Rice Based Pasta Incorporated with Spinach Powder


Affiliations
1 Department of Home Science, Babu Ram Rukkmani Devi Mahavidyalaya, Musa Nagar, Kanpur (U.P.), India
     

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Pasta was prepared from rice flour, with spinach powder (RF:LP), was incorporated with 10, 15, and 20% and spinach powder 05% in all combination on the basis of sensory evaluation. These rice flour pasta was improved nutrient content moisture, protein, ash, fibre, carbohydrate, fat, iron calcium of the pasta in the range of 8.45-9.20, 10.32-10.03, 6.80-3.80, 7.70-7.20, 2.30-1.80, 68.59-72.88, 19-18.20, 139.00-134.00, 17.40-16.90, respectively. 10 per cent linseed pasta was found best with regard to nutrient content and sensory characteristics.

Keywords

Pasta, Rice Flour, Linseed Flour, Spinach Powder.
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  • Development of Fortified Rice Based Pasta Incorporated with Spinach Powder

Abstract Views: 188  |  PDF Views: 0

Authors

Pragya Trivedi
Department of Home Science, Babu Ram Rukkmani Devi Mahavidyalaya, Musa Nagar, Kanpur (U.P.), India

Abstract


Pasta was prepared from rice flour, with spinach powder (RF:LP), was incorporated with 10, 15, and 20% and spinach powder 05% in all combination on the basis of sensory evaluation. These rice flour pasta was improved nutrient content moisture, protein, ash, fibre, carbohydrate, fat, iron calcium of the pasta in the range of 8.45-9.20, 10.32-10.03, 6.80-3.80, 7.70-7.20, 2.30-1.80, 68.59-72.88, 19-18.20, 139.00-134.00, 17.40-16.90, respectively. 10 per cent linseed pasta was found best with regard to nutrient content and sensory characteristics.

Keywords


Pasta, Rice Flour, Linseed Flour, Spinach Powder.

References