Abstract

Extrusion technology has played an increasingly important role in many industries such as food, feed and polymer over the last few decades. Pasta products are the most ancient source of food consumed form of wheat. The principal object of the present investigation was to prepare an improved pasta product enriched with protein and other nutritional components by blending Soyabean flour, Sorghum flour. The optimization of the variable for the development of the best quality pasta product was done blend ratio of Sorghum and Soyabean flour (70:30, 60:40, 50:50, 40:60 and 30:70) have been optimized for overall acceptability of pasta products. Considering the analysis of observations sensory properties it was observed that the percentage of Soyabean and Sorghum flour played an important role in overall acceptability of pasta products. The highest value of overall acceptability for raw pasta with 70-30% blend (Sorghum to Soyabean flour) for all the shapes considered was found as 6.61, 7.01, 6.76 and 6.70, respectively. While in case of cooked pasta the maximum overall acceptability with 70-30% blend (Sorghum to Soyabean flour) for all the shapes was found as 6.92, 7.06, 7.02 and 6.76, respectively. While for fried pasta the highest overall acceptability with 70-30% blend (Sorghum to Soyabean flour) for all the shapes was observed as 6.79, 6.81, 6.70 and 6.64, respectively.

Keywords: Blend ratio; Extrusion; Pasta; Sorghum flour; Soybean flour; Sensory