Abstract: Amaranth (Amaranthus spp.) is a dicotyledonous plant belongs to the family Amaranthacea. It is a pseudocereal, well known for good nutritional starch is the major component of its grains. Starch was isolation from amaranth seeds and hydrothermally modified at 120C for 6hr keeping the moisture content (30%) constant. Film were prepared from native and modified starches of amaranth and evaluated for various parameters. All film samples were continuous, transparent and crack free. Heat-moisture treated starch film had higher tensile strength and water vapour permeability than native amaranth starch film. Yellowness was higher and lightness was lower in modified starch film.

Keywords: Amaranth, heat-moisture treatment, edible films, starch.