Author(s):

Kakde SB, Masih D and Sonkar C

Abstract: Present study was undertaken to evaluate the quality of pasta supplemented with different proportions of moringa leaves powder. Five samples (T₀, T₁, T₂, T₃ and T₄) of pasta were prepared by using semolina and different proportion of moringa leaves powder. Sample T₀ was prepared as control containing only semolina (100%) while sample T₁ (semolina 90% moringa leaves powder 10% ), T₂ (semolina 80% moringa leaves powder powder 20%), T₃ (semolina 70% moringa leaves powder 30%) and T₄ (semolina 60%+ moringa leaves powder 40%) were prepared by changing the concentration of semolina and moringa leaves powder. All the five samples were evaluated for the physico-chemical and sensory quality. It was found that sample T₂ (semolina 80% moriga leaves powder 20%) had ash content 1.460%, moisture 7.8333% & protein 13.433%. According to texture analysis of the selected samples, T₂ was found to be best in quality having better texture parameters and higher overall acceptability.

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