EVALUATION OF PHYSICO-CHEMICAL PROPERTIES OF RIGATONI PASTA ENRICHED WITH AMARANTH, RICE AND RAW BANANASALUNKE SHIVAM G, GENITHA IMMANUEL AND RAUT KANCHAN R.Abstract This study was conducted to evaluate the Physico-chemical properties of Rigatoni Pasta enriched with Amaranth, Rice and Raw banana. Rigatoni Pasta was prepared in six treatments in the ratio of 100:0:0 (T0), 0:100:0 (T00), 49:49:2 (T1), 48:48:4 (T2), 47:47:6 (T3) and 46:46:8 (T4) respectively. The different Physico-chemical properties of the pasta such as Moisture content, Fat, Ash, Protein, Soluble, Insoluble and total dietary fibre were determined. Sample T2 of moisture content, fat, ash, protein, soluble, insoluble and total dietary fibre, i.e. 4.03, 3.19, 2.02, 14.33, 1.57, 5.62 and 7.01 % respectively, which gives the better quality and also more acceptable in terms of sensory. The protein content decreased slightly after addition of Raw banana flour, still the pasta had the good protein content. The raw banana flour incorporated pasta was rich in fiber content as both the amaranth and raw banana powder has good content of dietary fibers. Pasta is made from grain, one of the basic food groups in a healthy diet that also can include vegetables, fruits, fish, and poultry. It is a good source of energy and can give you fiber, too, if itâs made from whole grain. That can help with stomach problems and may help lower cholesterol. |