Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses.
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