MOHITH KUMAR, G. V.CHANDRAKALA, T. A.2023-01-142023-01-142021-12-28Th-13062https://krishikosh.egranth.ac.in/handle/1/5810192266Modern agriculture rediscovered amaranths grains, as amaranth has astounding nutritional properties because of the good amount of quality protein (16-18 %) and amino acid composition i.e., lysine and tryptophan, which is low in other cereals. The goal of the present study was to develop gluten-free pasta using formulations containing 100 per cent. Amaranth flour as base material. By keeping this as base material varying the concentration of Amaranth leaf powder (2 %, 4.%, 6 % and 8 %), Methi powder (0.5 %, 1.%, 1.5 % and 2 %), Palak powder (0.5 %,1 %, 1.5% and 2 %) were blended and cold extruded at optimized extrusion conditions to produce pasta products. The extruded pasta products were assessed for its sensory and cooking characteristics. Pasta ncorporated with 98 per cent Amaranth flour with 2 per cent Amaranth leaf powder had optimum cooking characteristics and adjudged as best compared to other levels of incorporation. For storage studies of the extrudates packed in Metalized polyester packaging cover (50 μm) were used. The pasta samples were stored for a period of three months under ambient conditions (Temperature: 24 ± 3 °C; Relative humidity: 65.2 ± 12 %) and were evaluated at an interval of 15 days for different quality parameters i.e., moisture content, colour, sensory scores, texture and microbial load. Results showed that the packaging material as well as storage period had significant effect (p<0.05) on the extruded product and the product had a shelf life of 45days.EnglishThesis