Most people visit restaurants in Australia either when travelling or catching up with family and friends. When travelling, visiting an eatery comes naturally but the first establishment you visit could change your perception of the city. On the other hand, eating out as a family or with friends and colleague provides an excellent opportunity for catching up especially if your work schedules are different. Visiting eateries in Liverpool provides numerous benefits for a family especially when work commitments get in the way of a couple and their parenting duties.

Pasta was prepared from germinated amaranth grain flour with 0.5% and 1.0% addition of various hydrocolloids (guar gum, gum tragacanth and gum acacia). The physical, cooking, textural, morphological and sensory characteristics of prepared pasta were compared with control pasta (semolina). Germinated amaranth flour pasta showed lower L value ranged from 46.22 to 48.41 than control pasta 65.33. Among all germinated amaranth flour pasta, pasta having 1.0% guar gum exhibited least cooking loss (10.5%) which is slightly higher than the control pasta (7.41%). The germinated amaranth flour pasta was less harder (1.67 to 2.95 N) than control (3.85 N). Overall, the 1.0% guar gum incorporated pasta represents the highest overall sensory score among the all germinated amaranth flour pasta. Results highlighted that higher concentration of hydrocolloids improved the different quality characteristics of germinated amaranth flour pasta.