Table 1.
Evolution of the texture of the tortellini *.
| Fresh | Frozen | |||
|---|---|---|---|---|
| T0 | T1 | T2 | ||
| Peak Force A (g) | 1000.3 ± 301.5 a | 573.3 ± 231.2 b | 611.5 ± 249.1 b | 686.2 ± 254.0 b |
| Springiness | 0.8 ± 0.1 a | 0.5 ± 0.2 b | 0.6 ± 0.1 ab | 0.5 ± 0.1 b |
| Adhesiveness | 0.3 ± 0.4 a | 41.8 ± 34.7 b | 4.6 ± 6.7 a | 46.6 ± 29.8 b |
| Cohesiveness | 0.5 ± 0.1 ab | 0.5 ± 0.1 a | 0.6 ± 0.1 b | 0.5 ± 0.1 ab |
| Chewiness | 408.9 ± 147.9 a | 158.6 ± 136.3 b | 236.0 ± 133.9 b | 178.1 ± 99.0 b |
| Gumminess | 533.9 ± 172.3 a | 277.0 ± 150.0 b | 356.7 ± 162.7 ab | 350.4 ± 127.3 ab |
* The results are the mean of ten determinations ± the standard deviation. The comparison between the different storage times was carried out by one-way ANOVA. Different lowercase letters indicate a statistically significant difference (p < 0.05). Fresh = fresh tortellini (not frozen); Frozen T0 = frozen tortellini at the time of freezing treatment; Frozen T1 = frozen tortellini after 35 days of storage; Frozen T2 = frozen tortellini after 70 days of storage.