Storage stability and shelf life prediction of multigrain pasta under different packaging material and storage conditions

The addition of sorghum and finger millet to extruded products allows food manufacturers to offer dietary fiber-enriched functional products. The better shelf life of multigrain pasta is an important feature to improve their commercial use. Therefore, the present study aimed to examine the storage stability of multigrain pasta by packaging in high-density polyethylene (HDPE) and biaxially oriented polypropylene (BOPP) films under ambient (28 degrees C, 65% RH) and accelerated conditions (38 degrees C, 90% RH). The packaged product was analyzed for changes in biochemical parameters over a storage period of 4 months. The sample kept at 28 degrees C was satisfactory until the end of the storage period. Kinetics of water activity, moisture, free fatty acids, and peroxide changes fit into zero- and first-order reactions. The potential shelf life of HDPE packaged pasta stored at 28 degrees C and 38 degrees C was 8.12 and 2.48 months, respectively, whereas, for BOPP packaged sample, it was 5.15 and 1.87 months, respectively. Practical applications The shelf life assessment of processed food products is important for enhancing their usage on the commercial level. In this study, kinetic constants for deteriorative changes were greater in BOPP packed pasta sample than those stored in HDPE, suggesting that HDPE is a better choice for packaging the multigrain pasta. The quality of the pasta stored at 28 degrees C was found satisfactory after the end of the storage duration.