Storage and preservation of dry pasta into biodegradable packaging made from triticale flour

ARANIBAR, CAROLINA; PEDROTTI, FLORENCIA; ARCHILLA, MARIELA; VÁZQUEZ, CAROLINA; BORNEO, RAFAEL; AGUIRRE, ALICIA

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2019

0022-1155

We studied the quality of dry pasta packagedand stored for 45 days in biodegradable bags made fromtriticale flour films. Results were compared with the qualityof pasta packaged in commercial bags. Characterization offilms and technologic and microbiological quality of pastawere performed. Biodegradable bags presented adequateproperties during storage. There was no microbiologicalgrowth or differences in moisture and breaking force of drypasta within both types of packaging during storage.Cooking quality of pasta was not affected by the type ofpackaging or storage time. We also studied the antioxidantcapacity of pasta enriched with partially-deoiled-chia flourduring storage in both types of packaging. A decrease inthe antioxidant activity measured by ABTS assay wasfound at 45 days of storage in pasta packaged inbiodegradable bags. Nevertheless, the total phenolic content and the antioxidant activity evaluated by FRAPmethod did not change significantly with time or type ofpackaging.