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.

中文翻译：

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不同包装材料和储存条件下杂粮面食的储存稳定性和保质期预测

在挤压产品中添加高粱和小米，使食品制造商能够提供富含膳食纤维的功能性产品。杂粮面食的更好的保存期限是改善其商业用途的重要特征。因此，本研究旨在通过包装在高密度聚乙烯（HDPE）和双轴拉伸聚丙烯（BOPP）薄膜中在环境温度（28°C，相对湿度65％）和加速条件（38°C）下检查杂粮面食的储存稳定性。 ，相对湿度90％）。分析包装产品在4个月的存储期内生化参数的变化。保持在28°C的样品令人满意，直到储存期结束。水活度，水分，游离脂肪酸和过氧化物变化的动力学适合零级和一级反应。