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Samples of dry pasta were placed into triticale flour bags (made with triticale flour films) and sealed completely. Heat seal was used for joining triticale films. Commercial bags (made with polyethylene films) were used as a control pouch (Fig. 1). Bags were stored under light at room temperature for 45 days. Samples of pasta and triticale films (from the bags) were taken at 0, 15, 30 and 45 days of storage and used for analysis.
Pasta samples in commercial (C) and biodegradable (B) bags
Copyright and License information: Association of Food Scientists & Technologists (India) ©2019
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