• Abhijit Raymal
• Sakshi Sherewar
• Yashwant Patil
• Yogita Sawalakhae
• Pankaj Wankhade

Pasta is traditional food of Italy is known to us because of its taste and texture quality. In the present study Five samples (P1, P2, P3 and P4,P5) of pasta were prepared by using different quantities of wheat flour and ginger powder and keep ragi flour and rice flour constant in each sample. Each sample passed through sensory analysis and sample 4(P4) found best in that so it was pass through nutritional analysis and on basis of nutritional analysis and sensory evaluation we have found that sample contain 50% wheat flour, 10% ginger powder, 30% ragi flour and 10% rice flour that is P4 was found to be best in quality having more nutritional element and higher overall adequacy. All the four samples were estimated for the physicochemical properties (ash, texture and viscosity analysis), nutritional properties (carbohydrate, protein, fat, and fibre), and sensory quality.

Pasta, Ragi, Wheat, Rice, Ginger powder, Nutrition.

"A STUDY ON DEVELOPMENT OF FORTIFIED MULTIGRAIN PASTA WITH GINGER POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 11, page no.a449-a454, November-2021, Available :http://www.jetir.org/papers/JETIR2111059.pdf

"A STUDY ON DEVELOPMENT OF FORTIFIED MULTIGRAIN PASTA WITH GINGER POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 11, page no. ppa449-a454, November-2021, Available at : http://www.jetir.org/papers/JETIR2111059.pdf