. 2018 May 5;55(7):2739–2748. doi: 10.1007/s13197-018-3196-9

Table 2.

Cooking quality and texture parameters of gluten free-pasta made with the blends white maize-chickpea-green plantain and blue maize-chickpea-green plantain

Parameters	Samples
Parameters	WS25	WS50	WS75	BS25	BS50	BS75
Cooking quality*
OCT (min)	6.67 ± 0.58^a	6.67 ± 0.58^a	6.67 ± 0.58^a	7.33 ± 0.58^a	6.67 ± 0.58^a	7.67 ± 0.58^a
CL (%)	10.32 ± 2.64^a	11.07 ± 0.31^a	9.16 ± 0.16^a	9.57 ± 0.49^a	9.76 ± 2.37^a	10.68 ± 1.11^a
WAC (%)	130.83 ± 17.98^a,b	110.25 ± 5.41^b	126.10 ± 13.91^a,b	148.04 ± 28.75^a	132.23 ± 6.11^a,b	131.18 ± 10.78^a,b
DRS (mm)	2.02 ± 0.06^c,d	2.12 ± 0.08^a,b	1.98 ± 0.06^d	2.13 ± 0.08^a,b	2.07 ± 0.05^b,c	2.19 ± 0.03^a
DCS (mm)	2.83 ± 0.15^a	2.80 ± 0.22^a	2.80 ± 0.12^a	2.82 ± 0.11^a	2.80 ± 0.12^a	2.84 ± 0.13^a
Texture**
Hardness (N)	21.59 ± 4.69^a	16.85 ± 3.62^c	21.12 ± 4.18^a,b	14.98 ± 2.72^c,d	13.04 ± 2.61^d	17.96 ± 6.59^b,c
Cohesiveness	0.86 ± 0.09^a	0.78 ± 0.09^a,b	0.75 ± 0.09^a,b	0.72 ± 0.22^b	0.77 ± 0.07^a,b	0.72 ± 0.21^b
Adhesiveness (N*s)	1.41 ± 0.94^b	1.60 ± 0.40^b	1.39 ± 0.64^b	1.79 ± 0.58^a,b	1.85 ± 0.69^a,b	2.30 ± 1.24^a
Chewiness (N)	18.62 ± 5.09^a	13.02 ± 2.54^b,c	16.12 ± 4.48^a,b	11.01 ± 4.14^c	10.07 ± 1.24^c	13.10 ± 6.16^b,c

Values are presented by mean ± SD

OCT optimum cooking time, CL cooking loss, WAC water absorption capacity, DRS diameter of raw spaghetti, DCS diameter of cooked spaghetti. For sample identification, see Table 1

The same superscript letter per row indicates no significant difference (p <0.05), LSD tests. *n = 5, **n = 1