DEVELOPMENT AND CHARACTERIZATION OF FUNCTIONAL COLD-EXTRUDED PASTA USING FINGER MILLET AND CARROT POMACE

Abstract

The present study focused on developing nutritionally enriched pasta using composite flour formulated from finger millet, pulse flour, corn flour, and carrot pomace at two different incorporation levels. Cold extrusion technology utilizing a single-screw extruder was employed for pasta preparation. Two types of pasta were developed using composite flour blends, along with one control sample. Among them, composite flour P1 (comprising 30% finger millet, 20% corn flour, 20% pulse flour, 10% semolina, and 20% carrot pomace) achieved superior sensory scores compared to both the control and the P2 formulation. Pasta prepared from P1 exhibited favourable cooking properties and enhanced nutritional quality. Nutrient analysis of the P1 pasta indicated moisture content of 7.26%, ash 1.24%, protein 18.0%, fat 0.9%, crude fibre 7.98%, dietary fibre 13.72%, and carbohydrates 68.2%. Additionally, the composite flour demonstrated higher concentrations of essential mineral calcium, iron, phosphorus, magnesium, and zinc compared to the control. The developed pasta offers a promising source of protein and minerals, contributing to improved dietary nutrition for consumers.