Mehdi Atashzai - PhD student of Food Science and Technology ,Sari Agricultural University
Zohreh Basirat - MSc in Food Science and Technology
Sara Maghsoudi - PhD student of Food Science and Technology ,Sari Agricultural University
Reza Esmailzade Kenari - Assistant Professor, Sari Agricultural and Natural resources University

Pasta making from semolina (durum flour), corn, millet and white beans with the use of cardamom, chili, cocoa, ginger, lime juice and zest in different ratios was investigated in the present study. The aim of work was to produce pasta with good textural, functional and sensorial attributes. In the preliminary stage different normal and gluten-free formulations were examined. According to the results four ultimate sorts of pasta (normal, cocoa and chili, ginger and lime and cardamom pasta) were manufactured in larger scale, followed by packaging and labelling. In case of gluten-free pasta with corn, millet and white beans, component ratio as well as processing conditions should be modified in order to produce good results. Concerning normal pasta, the spices chili and cocoa gained more attention due to their appearance. Ginger and lime and cocoa and chili were appreciated by a majority in terms of sensory properties. Cooking time and final texture were satisfying.

pasta , formulation , gluten free , spice