Quality Changes in Functional Pasta During Storage in Two Different Packaging Materials: LDPE and BOPP

The aim of this study was to evaluate the storage stability of millet pomace based functional pasta in two different packaging material LDPE (low density polyethylene) and BOPP (bioxially oriented polypropylene) at accelerated condition. Quality parameters like moisture content, total plate count, firmness, cooking loss and color of developed functional pasta was evaluated at an interval of 1 month during 4 months of storage period. Nonsignificant (P<0.05) variations were observed in cooking loss and firmness. Moisture content and total plate count of functional pasta were significantly (P<0.05) affected during the entire storage period. Color change () also showed significant difference during accelerated condition. However, yeast, E. coli, mold and salmonella were not detected. Overall acceptability of product remained good even after 4 months of storage on the basis of determined parameters. The kinetics of quality parameter change was of zero order. Practical ApplicationsThe aim of this study was to investigate the storage stability of millet based functional pasta in two different packaging material LDPE (low density polyethylene) and BOPP (bioxially oriented polypropylene) at accelerated condition. No ample research has been found under the development of pasta products from millets. This type of study has not been extensively studied. Good storage quality of processed food is an essential attribute to extend their utilization. During storage cooking loss and firmness of pasta remained unaffected. Deteriorative quality changes during storage follows zero-order kinetics. Quality changes were more in LDPE than in BOPP pouches.