• MR. AMOL RAWOOL
• DR. SAVITA SANGWAN
• DR. MANJUSHA MOLWANE

Pasta cooked till aldente in boiling salted water and tossed in cheese sauce , is one of the type of delicious food preparation which always has been appreciated by each and every age group of people in India. Inspite of being so popular food, this pasta has always been treated as unhealthy diet. This is because major component of pasta is refined flour which content high percentage of gluten and this gluten is responsible for celiac disease. The present study is an attempt to improve nutritional value of this pasta. Whole wheat pasta could be easy alternative for refined flour pasta. But taste of whole wheat pasta has never been appreciated. Addition of 25 gm of Shatavari powder in 175 gm of refined flour, with 1 beaten egg and 15 ml of olive oil, resulted in pasta dough which is tasty as well as nutritious. Shatavari (asparagus racemosus) increases the production of prolactin, a harmone that is important for breastfeeding. Shatavari also an adaptogenic herb, which are said to help body cope with physical and emotional stress. Shatavari is one of the type of herb which also has antioxidant properties, which prevent free radical cell damage. The present study reports on the preparation of pasta with regular refined flour dough & shatavari mixed dough. The sensory evaluation was carried out by 50 panelists using a hedonic scale. Panelists’ response was towards liking value added pasta that is pasta dough with shatavari. Although higher scores for all attributes were observed for shatavari dough pasta than regular pasta, no statistical significant difference was observed between two types of pasta for many attributes. So this value added pasta could be substitute for regular pasta. This is the biggest achievement of this research. The major outcome of this research was nutritional value of pasta has been increased hence it is quite safe for consumption to kids, pregnant women, lactating mothers as well as senior citizens. This research was carried out for continuous 15 days. Sensory evaluation score shows the overall acceptability of this value added pasta.

Shatavari , Pasta, Nutritional value, safe for consumption, overall acceptability,herb.

"STUDY OF VALUE ADDED PASTA WITH INCORPORATION OF SHATAVARI (ASPARAGUS RACEMOSUS) POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 6, page no.23-33, June-2023, Available :http://www.jetir.org/papers/JETIRFY06004.pdf

"STUDY OF VALUE ADDED PASTA WITH INCORPORATION OF SHATAVARI (ASPARAGUS RACEMOSUS) POWDER", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 6, page no. pp23-33, June-2023, Available at : http://www.jetir.org/papers/JETIRFY06004.pdf