Table 2. Composition and nutritional parameters of dry and cooked plain high-protein and high-protein spinach pasta.
|
w g per 100 g of dm |
Plain pasta | Spinach pasta | |||
|---|---|---|---|---|---|
| Dry | Cooked | Dry | Cooked | ||
| Moisture | (8.5±0.3)b | (58.2±0.3)a | (8.51±0.3)b | (57.3±0.3)a | |
| Protein | (36.4±1.8)a | (15.6±1.1)b | (39.6±1.9)a | (17.2±1.1)b | |
| Fat | (3.8±0.3)a | (1.6±0.2)b | (3.9±0.3)a | (1.6±0.2)b | |
| Dietary fibre | (4.5±0.7)a | (1.7±0.4)b | (5.0±0.8)a | (1.9±0.4)b | |
| Ash | (2.1±0.1)b | (0.90±0.05)d | (2.5±0.1)a | (1.10±0.06)c | |
| Carbohydrate | (44.6±1.9)a | (21.9±1.2)b | (40.4±2.0)a | (20.9±1.2)b | |
| Glucose | (0.03±0.02)b | <LOQ | (0.34±0.05)a | <LOQ | |
| Fructose | (0.04±0.02)b | <LOQ | (0.10±0.02)a | <LOQ | |
| Lactose | <LOQ | <LOQ | <LOQ | <LOQ | |
| Sucrose | (0.35±0.06)a | <LOQ | <LOQ | (0.05±0.02)b | |
| Maltose | (1.1±0.2)a | <LOQ | (0.11±0.02)c | (0.16±0.03)b | |
| E/(kcal/100 g) | 386±3 | 168±2 | 366±3 | 171±2 | |
| E/(kJ/100 g) | 1557±11 | 712±7 | 1546±12 | 726±8 | |
Values with the same letter in superscript within the same row are not significantly different according to Duncan’s test (p>0.05); LOQ=limit of quantification