Bioactive Components, Nutrients and Sensory Evaluation of Pasta Developed from Germinated Brown Rice and Wheat Composite Flours
This study evaluated the bioactive, nutritional and sensory attributes of pasta developed from composite flours of wheat and germinated brown rice (GBR). Pasta was prepared using wheat-GBR flour blends at 70:30 and 50:50 ratios, with GBR germinated for 12, 24 and 36 hours and 100% wheat pasta as the control sample. Ana...