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Evaluation of production costs for fortified pasta enriched with skim milk powder and whole egg powder

Year: 2025

Type: article

Abstract: The present study aimed to evaluate the production cost of fortified pasta made with WEP: whey protein and SMP: skim milk powder. The optimization studies predicted that 5% WEP and 10% SMP were best suited for the development of protein-rich pasta. The production cost of the fortified pasta was calculated based on the costs of raw materials, depreciation of equipment and machinery, labour charges, water and electricity expenses, rent, and maintenance costs. The break-even point, cost-benefit ratio, and return on investment were also assessed. The production costs for 1 kg of control and developed fortified pasta were Rs. 72.00 and Rs. 127.30, respectively. Additionally, the protein-rich fortified pasta is more nutritious compared to the control pasta.

Source: International Journal of Advanced Biochemistry Research

DOI: 10.33545/26174693.2025.v9.i7sg.4909

Authors: Deepika Jamadar, Rajesh V Wagh, Om Prakash Malav, Nitin Mehta

Institutions: Karnataka Veterinary Animal and Fisheries Sciences University, Guru Angad Dev Veterinary and Animal Sciences University

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production, No poverty

Open Access status: diamond

OpenAlex ID: W4412662977