Table 1.
Water absorption (%) and cooking loss (%) of pasta and noodle samples with or without (control sample) the addition of LGG and BC30 1,2.
| Sample | Water Absorption (%) | Cooking Loss (%) |
|---|---|---|
| Pasta | ||
| Fresh | ||
| Control Pasta | 64.36 ± 2.15 c | 18.79 ± 0.63 a |
| LGG Pasta | 59.38 ± 0.38 d | 10.60 ± 0.09 e |
| BC30 Pasta | 47.31 ± 0.24 e | 17.24 ± 0.11 b |
| Dried | ||
| Control Pasta | 91.15 ± 7.04 a | 19.05 ± 0.20 a |
| LGG Pasta | 83.80 ± 0.35 b | 13.99 ± 0.32 d |
| BC30 Pasta | 60.07 ± 0.38 d | 15.84 ± 0.59 c |
| Noodle | ||
| Fresh | ||
| Control Noodle | 65.94 ± 0.28 b | 4.04 ± 0.49 a |
| LGG Noodle | 55.82 ± 2.27 c,d | 2.98 ± 0.16 d |
| BC30 Noodle | 52.05 ± 2.81 d | 3.67 ± 0.26 a,b |
| Dried | ||
| Control Noodle | 69.44 ± 0.32 a | 3.45 ± 0.07 b |
| LGG Noodle | 60.97 ± 4.60 b,c | 2.40 ± 0.24 e |
| BC30 Noodle | 56.50 ± 2.11 c,d | 3.03 ± 0.13 c,d |
1 Data are presented as mean ± standard deviation based on triplicate tests. 2 Values with different letters within the same column (for either pasta or noodle samples) are significantly different (p < 0.05), as determined by one-way ANOVA followed by Tukey’s HSD test.