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Cooking quality and acceptability of nutrient rich pasta developed from composite flour

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Present investigation was carried out with an aim to prepare nutrient rich pasta (noodles, macroni and spaghetti) from composite flour prepared by incorporation of 5, 10, 15 and 20% levels of oat flour, malted ragi flour and soy flour in durum wheat flour. The developed pasta was assessed for their cooking quality and organoleptic acceptability. | Cooking quality and acceptability of nutrient rich pasta developed from composite flour

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Cooking quality and acceptability of nutrient rich pasta developed from composite flour

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