Author(s): Sakshi, Jain SK, Jain NK, Wadhawan N and Jain N

Abstract: This present study was aimed to develop the nutritional composition and sensory attributes of pasta formulated with amaranth, water chestnut, and skimmed milk powder. The study systematically analyzed the protein, fat, fiber, carbohydrate, and ash content of the pasta to assess its nutritional profile. Additionally, sensory evaluations were conducted to determine consumer acceptance. Results indicate that the pasta formulation containing 70% amaranth and 20% water chestnut, supplemented with 10% skimmed milk powder, yielded the most favorable sensory scores. This formulation not only offers a unique flavor and texture but also provides enhanced nutritional benefits, including a higher protein content and improved overall acceptability. The findings underscore the potential of utilizing amaranth and water chestnut in pasta production to create a nutritious and appealing alternative to conventional wheat-based products.

DOI: 10.33545/26174693.2024.v8.i7e.1494