Abstract: TPasta is a popular food and its quality can be measured by appearances of flavour and texture present study undertaken to evaluate the quality of pasta supplemented with deferent quantity of tulsi powder. In present study we developed three samples (C, C1, C2,and C3) of pasta using refined wheat flour and proportions of tulsi powder. Sample C was prepared as control containing only refined wheat flour (100%), while sample C1 (refined wheat flour 99% and tulsi powder 1%), C2 (refined wheat flour 97% and tulsi powder 3%), C3 (refined wheat flour 95% and tulsi powder 5%) were prepared by changing the concentration of refined wheat flour and different tulsi powder...........
KeyWords: Pasta, fortification, protein supplementation, nutrition, health conscious peoples.
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