Effect of different packaging materials on storage quality of grain Amaranth based Pasta

The purpose of this study was to observe the effect of packing material and storage duration affected the qualitative features of pasta prepared from grain amaranth flour and amaranth leaf powder by extrusion. The developed extrudates were packed in 50 μm metalized polyester covers and kept at room temperature for three months to study storage induced changes in quality attributes such as moisture content, colour, sensory, texture, and microbial properties, with all quality parameters analyzed every 15 days. The moisture content and L* value dropped with time. The a* and b* values, on the other hand, were raised during storage. The hardness value of the pasta grew considerably with time when compared to the cohesiveness, springiness, gumminess, and chewiness. TPC of the pasta was enhanced with time in which yeast, mould, and E-coli development was not observed until 45 days of incubation.As the storage period progressed, there was a consistent and noticeable increase in deteriorative quality parameters. This indicates that the extrudates underwent a gradual decline in their overall quality over time. Despite these changes, the pasta remained within an acceptable range for consumption for duration of up to 45 days of storage.