1MIT School of Food Technology, MIT Art, Design and Technology University, Loni Kalbhor, Pune-412 201, Maharashtra, India
2Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India
*Corresponding Author: S.M. Rodge, MIT School of Food Technology, MIT Art, Design and Technology University, Loni Kalbhor, Pune-412 201, Maharashtra, India, Email: shradharodge1994@gmail.com
Online Published on 11 June, 2025.
Sorghum (Variety: Parbhani shakti) is India’s first bio-fortified sorghum with significantly higher iron and zinc content than regular sorghum. Today’s customers are expected to accomplish more than just feed their hunger and give them the nutrients they need to stay healthy.
Present investigation was undertaken to develop gluten free multi millet pasta by using sorghum, pearl millet and finger millet with 1% carboxyl methyl cellulose and compared with wheat pasta for its nutritional and sensory properties. Pasta products were prepared with different formulations wheat (100% wheat flour) and sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1), 80:10:10 (SPF2), 70:15:15 (SPF3) and 60:20:20 (SPF4) and examined for pasta making potential.
Proximate composition of raw materials showed that wheat contains highest protein compared to sorghum, pearl millet and foxtail millet. Sensory evaluation results revealed that pasta made form sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) was highly acceptable (Overall acceptability score 8.3) next to wheat pasta (Overall acceptability score 8.5). This study showed that highly nutritious gluten free pasta could be prepared with sorghum, pearl millet and finger millet in the proportion of 90:5:5 (SPF1) with 1% carboxyl methyl cellulose.
Celiac disease, Gluten free, Millets, Pasta, Sensory evaluation
