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 120°C 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.