Untitled

Abstract

Fibre rich pasta were prepared by substituting refined wheat flour with carrot pomace powder (CPP) at 5%, 15%, and 25% and evaluated for its physical properties, chemical composition, textural properties and sensory characteristics. The fat content of the pasta showed no pronounced variation. The hardness of the pasta increased with increase in the level of incorporation of CPP in the flour blends. CPP improved the appearance of pasta by imparting it attractive colour; however the texture score decreased with the increase in the level of supplementation. Pasta with 15% CPP was found to be most acceptable due to attractive appearance; and better taste and flavour.