Development and quality evaluation of carrot powder based pasta
Research Type
Departmental Research
Experiment Background
Pasta is a staple food made from unleavened dough which is stretched, extruded, or rolled flat and cut into one of a variety of shapes by using extrusion technology and usually cooked in boiling water, sometimes with cooking oil or salt added. Pasta are widely consumed throughout the world and their global consumption is second only to bread (Jayasena et al., 2008).The nutritional value of pasta will vary according to the ingredients from which it is produced. Carrot (Daucus carota) is an important root vegetable which is rich in vitamin C and beta carotene. They contain among others: saccharides, vitamins, proteins, aldehydes, alcohols, lipids, pectins, organic acids, fibre and mineral compounds. The use of carrot powder based pasta will contribute to increasing the nutritional value of pasta products.
Experiment Group
Agricultural Engineering
Unit Type
(02)EDUCATION UNIT
Unit
(13)ASPEE COLLEGE OF HORTICULTURE (NAVSARI)
Department
(218)Post Harvest Technology,ACHF, Navsari
BudgetHead
(329/12935/00)329/01/REG/00285
Objective
To standardize the formulation of pasta of carrot powder