Table 2.
Sensory characteristics of uncooked and cooked dry spaghetti samples investigated in the Step 2.
| Uncooked Spaghetti | Cooked Spaghetti | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Color | Resistance to Break | Overall Quality | Elasticity | Firmness | Fibrous | Bulkiness | Adhesiveness | Color | Odor | Taste | Overall Quality | |
| CTRL | 7.20 ± 0.27 a | 7.27 ± 0.28 a | 7.23 ± 0.26 a | 7.08 ± 0.28 a | 7.21 ± 0.35 a | 7.02 ± 0.31 a | 6.14 ± 0.33 a | 6.21 ± 0.26 a | 7.56 ± 0.38 a | 7.23 ± 0.28 a | 7.01 ± 0.34 a | 7.20 ± 0.26 a |
| 10% OPF | 6.07 ± 0.30 b | 6.20 ± 0.27 b | 6.20 ± 0.27 b | 5.20 ± 0.26 b | 6.24 ± 0.30 b | 5.80 ± 0.25 b | 5.27 ± 0.30 b | 5.31 ± 0.34 b | 6.72 ± 0.32 b | 6.98 ± 0.30 a | 6.71 ± 0.36 a | 5.32 ± 0.32 b |
| 15% OPF | 5.43 ± 0.37 b | 5.20 ± 0.27 c | 5.34 ± 0.38 c | 4.20 ± 0.26 c | 5.80 ± 0.30 b | 4.80 ± 0.25 c | 4.77 ± 0.41 b | 4.95 ± 0.28 b | 5.36 ± 0.50 c | 6.18 ± 0.30 b | 5.84 ± 0.27 b | 4.42 ± 0.36 c |
a–c Mean in the same column followed by different superscript letters differ significantly (p < 0.05). OPF: Olive Paste Flour.