. 2023 Dec 5;12(24):4376. doi: 10.3390/foods12244376

Table 5.

Colour properties of non-cooked and cooked pasta enriched with wild garlic (WG).

Samples	Pasta Formulation	Suppl. Level	L*	a*	b*
Non-cooked pasta	Control	0	72.46 ± 1.46 ^h	0.86 ± 0.50 ^e	31.56 ± 1.19 ^g
	Powdered WG	Low	45.64 ± 0.44 ^d	−0.78 ± 0.09 ^c	20.21 ± 0.77 ^b–d
		Mid	41.07 ± 0.96 ^b,c	−2.10 ± 0.10 ^a,b	14.97 ± 0.36 ^a
		High	41.40 ± 0.77 ^b,c	−2.07 ± 0.16 ^a,b	13.40 ± 0.74 ^a
	Encapsulated WG	Low	51.21 ± 0.54 ^e	9.13 ± 0.27 ^k	25.64 ± 0.85 ^f
		Mid	52.62 ± 2.19 ^e	8.17 ± 0.78 ^j,k	23.26 ± 2.78 ^d–f
		High	54.73 ± 2.07 ^e	8.58 ± 0.68 ^k	27.25 ± 2.51 ^f
	WG extract	Low	66.78 ± 0.88 ^f,g	3.90 ± 0.67 ^f	34.79 ± 3.26 ^g,h
		Mid	63.84 ± 2.59 ^f	5.05 ± 0.43 ^g	33.95 ± 1.88 ^g,h
		High	66.30 ± 0.34 ^f,g	4.38 ± 0.41 ^f,g	35.41 ± 0.91 ^h
Cooked pasta	Control	0	72.59 ± 0.10 ^h	−1.38 ± 0.28 ^b,c	19.26 ± 0.15 ^b,c
	Powdered WG	Low	40.39 ± 1.38 ^a–c	−0.83 ± 0.11 ^c	14.37 ± 1.37 ^a
		Mid	37.64 ± 0.77 ^a	−2.00 ± 0.16 ^a,b	16.37 ± 0.54 ^a,b
		High	38.34 ± 0.26 ^a,b	−2.69 ± 0.16 ^a	12.73 ± 0.39 ^a
	Encapsulated WG	Low	52.21 ± 0.68 ^e	7.07 ± 0.16 ^i,j	21.29 ± 0.36 ^c–e
		Mid	43.16 ± 1.75 ^c,d	6.63 ± 0.41 ⁱ	16.91 ± 0.47 ^a,b
		High	38.26 ± 1.04 ^a,b	6.86 ± 0.13 ⁱ	14.70 ± 0.90 ^a
	WG extract	Low	71.96 ± 0.97 ^h	−0.53 ± 0.22 ^c,d	24.49 ± 0.32 ^e,f
		Mid	67.52 ± 1.16 ^f,g	1.02 ± 0.37 ^e	25.70 ± 2.27 ^f
		High	67.84 ± 1.82 ^g	0.37 ± 0.16 ^d,e	25.65 ± 2.55 ^f

Note: Values expressed as mean ± standard deviation. Values followed by different letters are significantly different at p < 0.05 (Tukey’s test). Enrichment levels (Low–Mid–High): 5–7–9% powdered WG; 3–5–7% encapsulated WG; 20–30–40% WG extract.