Vol. 8, Issue 7, Part I (2024)

Abstract: The present study was designed to developed nutrient rich pasta by using jack fruit seed powder. The developed products were analyzed for their nutritional quality and sensory characteristics using standard procedures. It was observed that the nutritional quality of all developed enriched pastas increased significantly (p<0.05) with increased in the level of supplementation of jack fruit seed powder with refined wheat flour. In sensory characteristics it was found that there was a significant (p<0.05) difference among the formulated pastas. Results indicated that JS₁(refined wheat flour 90% with jackfruit seed powder 10%) pastas were having higher nutritional value (moisture, ash, crude protein, crude fat, crude fiber, carbohydrate, calcium and phosphorus) and JS₂ (refined wheat flour 85% with jackfruit seed power 15%) pastas were having higher overall acceptability than all the formulated pasta and control (100% refined wheat flour) pasta. All the micronutrient enriched formulated pasta products were obtained in acceptable category between 30^th days to 60^th days at room temperature.