Abstract:
Pasta is a popular food in many cultures, and its simple ingredient list and ease of preparation make it a quick food option for people around the globe. Pasta sample was fortified with 30% Centella asiatica paste with flours and evaluated against a control made of 100% Semolina flour for cooking quality, texture, color, proximate analysis, and consumer acceptance under sensory Evaluation . Pasta products containing Centella asiatica is a new great look in color Green than Market Macaroni Pasta. Cooking loss of fortified pastas was significantly Green color than raw product and market product was still yellow. Hardness and Adhesiveness of the pasta Noodles increased as the percentage of fortification increased and Cohesiveness was moderately affected during physical (Based on kinetics) test. 30% value added Pasta was found to have the lowest firmness(Eating), as well as having the least acceptability in sensory testing. Pasta was Green with bright in color, the increased addition of Centella asiatica paste. Semolina flour supplementation was found to increase protein, fat, fiber, and ash, content of pasta. All sensory characteristics of pasta variations were deemed acceptable in the sensory study. Pasta had the highest protein content , while maintaining the most overall acceptable color, texture, and sensory scores in comparison with Market control product. The proximate value of the developed pasta was Moisture-12%, Protein-36%, Fat-0.29%, Ash- 1.7%, Dietary Fiber-1.3, Carbohydrate-76, Gross energy The sensory analysis value are 20 person result was sample like extremely-2, like very much 7, like moderate 8, like slightly 2 dislike slightly 1,Dislike very much 0 Dislike extremely 0. At this period , maximum population in the village levels are going to added the newly incoming Pasta Noodles into their every days snacks to overcome time shortage . This products are to be considered in our snacks due to fortification of value added vegetables or Herbs.
