Abstract

                                Little millet rich in essential nutrition is the most popular type of millet in India and other parts of the world. The present study was conducted to develop little millet based ready to cook pasta blended with wheat flour at different ratios and estimation of storage stability of the developed pasta product through sensory, physico-chemical and biochemical changes when stored under selected packaging materials. The results showed that, pasta prepared with equal proportions of mhillet and wheat flour got the maximum overall acceptance in the sensory panel. The samples stored in LDPE showed minimum changes in the quality during storage. It is concluded that, pasta could be best preserved up to three months at ambient condition under LDPE without any appreciable quality loss.

Key words : Little millet, extrusion, pasta, sensory, quality, packaging, storage