PHYSICO–CHEMICAL, NUTRITIONAL AND SENSORIAL CHARACTERISTICS OF RAGI PASTA ENRICHED WITH RICE AND GUAR GUMKUNAL SINGH AND GENITHA IMMANUEL
Ragi pasta is convenient, versatile, cheap and healthy as a carrier of bioactive compounds. This work is focused on increasing the nutritional quality and organoleptic properties of pasta by using composite flour in addition to monitoring the physico-chemical and sensory attributes of functional ragi pasta. Five treatments of ragi pasta were prepared from finger millet, rice and guar gum in different compositions. Moisture content, ash fat, protein, iron, calcium and sensory properties were evaluated. Moisture content was found to be ranging from 8.0%-10.2%, ash 1.1%-1.5%, fat 2.1%-4.5%, protein 8.7%- 9.9%, iron 3.33 mg/100g-4.95 mg/100g and calcium 290 mg/100g-320 mg/100g during estimation. On the basis of sensory attributes T4 sample was more acceptable and these ragi pasta are good sources of nutrient and essential minerals and useful for human health.