2018 Vol.24 No.2 PP 221­-227

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

^*PIYUSH MISHRA AND DEVENDRA KUMAR BHATT

Department of Agriculture,
Mewar University, CHITTORGARH (RAJ.)
¹Institute of Food Technology (Centre of Excellence),
Bundelkhand University,
JHANSI-284128, (U.P.) INDIA
*Corresponding Author : Email : piyushmishrajhs@gmail.com.

ABSTRACT

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

Key words : Basil, Fortification, Health conscious people, Nutrition, Pasta.