. 2016 Sep 7;11(9):e0160721. doi: 10.1371/journal.pone.0160721

Table 3. Cooking and rheological properties of gluten-free legume and commercial cooked pasta.

		F	L	BG	C
Cooking properties	OCT (min)	9.5^a	9.8^b	6.6^c	11^*
	Water uptake (% dry pasta)	165^a	154^b	124^c	103^d
	Cooking loss (%, db)	14.35^a	12.96^a	10.35^b	18.34^c
Rheological properties	Firmness (N)	4.37^a	5.92^b	6.86^c	10.13^d
	Cohesiveness	0.70^b	0.64^a	0.64^a	0.86^c
	Springiness	0.75^a	0.75^a	0.85^b	0.97^c

Means with the different superscripts within a row are significantly different. F: faba, L: lentil, BG: black-gram and C: commercial pasta cooked to their optimal cooking time (OCT)

*OCT of C pasta was not subjected to variance analysis, as it was provided by the manufacturer.