oldest grain crop ever known. It is classified among pseudocereals
for content of saccharides (62.0%) slightly lower than that of
common cereals, even though with a higher digestibility. The most
striking characteristic of amaranth is the lack of prolamine and
gluteline that allow its use in gluten-free products (Teutonico and
Knorr, 2007).
The interest in gluten-free flours combined to increasing need of
safe methods for food preservation is a valid reason to promote
research on new formulation of amaranth-based homemade fresh
pasta. In particular, the combined effects of chitosan and modified
atmosphere packaging conditions on the microbial quality of
selected gluten-free fresh product were investigated in this work