Bioactive Components, Nutrients and Sensory Evaluation of Pasta Developed from Germinated Brown Rice and Wheat Composite Flours
Abstract
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. Results for the bioactive compounds such as TPC, TFC and GABA increased significantly with germination time. The 36 h 50:50 W-GBR sample consistently showed the highest nutritional and functional value.
Keywords
Germinated brown riceComposite flour pastabioactive contentsnutritional compositionsensory evaluation
References
Aptrakhimov, D., et al. (2023). Study of nutritional value of composite flour pasta. ALKHAS, 5(2), 1-5. AOAC (2016). Official methods of analysis of AOAC International. Cervini, M., et al. (2021). Potential application of resistant starch sorghum in gluten-free pasta. Foods, 10(908). Dayakar, R. B., et al. (2021). Development and standardization of sorghum pasta using extrusion technology. Journal of Food Science and Technology, 52(10), 6828-6833. Kaur, M., Asthir, B., & Mahajan, G. (2017). Variation in antioxidants and bioactive compounds in germinated grains. Rice Science, 24(6), 349-359. Kayode, A. A. A., Sanni, L. O., & Asiedu, R. (2021). Effect of germination on the chemical composition of sweetpotato and maize composite flour. Journal of Food Measurement and Characterization, 15, 2675-2686.
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