_____________________________________________________________________________________________________ *Corresponding author: E-mail: simdhillon88@gmail.com; Chemical Science International Journal 19(1): 1-9, 2017; Article no.CSIJ.33348 Previously known as American Chemical Science Journal ISSN: 2249-0205 SCIENCEDOMAIN international www.sciencedomain.org Effect of Formulations on Functional Properties and Storage Stability of Nutritionally Enriched Multigrain Pasta Harsimran Kaur 1* , Hanuman Bobade 1 , Arashdeep Singh 1 , Baljit Singh 1 and Savita Sharma 1 1 Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004, Punjab, India. Authors’ contributions This work was carried out in collaboration between all authors. Author HK designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Authors HB and AS managed the analyses of the study. Authors BS and SS managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/CSIJ/2017/33348 Editor(s): (1) Dimitrios P. Nikolelis, Chemistry Department, Athens University, Greece. Reviewers: (1) Muneer Saif Hasan Ahmed, University of Mysore, India. (2) Celenk Molva, Izmir Institute of Technology, Turkey. (3) Michael U. Ukwuru, Federal Polytechnic, Idah, Kogi State, Nigeria. (4) Uma Ghosh, Jadavpur University, Kolkata, India. Complete Peer review History: http://www.sciencedomain.org/review-history/19017 Received 11 th April 2017 Accepted 8 th May 2017 Published 11 th May 2017 ABSTRACT High fiber low gluten whole grain flours of wheat, barley, soybean, maize, millets, mungbean, oats and flaxseeds were blended in various proportions as a partial replacement for wheat flour along with Xanthan gum @ 2% for the development of nutritionally enriched pasta. Prepared pasta samples were assessed for cooking quality, color characteristics, sensory properties and selected samples were packed in HDPE bags and stored for 90 days and the stored samples were analyzed for changes in their moisture content, free fatty acids, water activity, cooking quality and overall acceptability at 30 days interval. Substitution of wheat flour by multigrain flour in pasta making significantly (p<0.05) increased the water absorption and volume expansion while it significantly (p<0.05) decreased the cooking time. The loss of solids in cooking water increased significantly (p<0.05) with the use of multigrain flour. Color characteristics and overall acceptability scores of Original Research Article