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

摘要

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°C, 65% RH) and accelerated conditions (38°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°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°C and 38°C was 8.12 and 2.48 months, respectively, whereas, for BOPP packaged sample, it was 5.15 and 1.87 months, respectively.