Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation
The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barl...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-03-01
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| Series: | Contemporary Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/contagri-2018-0012 |