Table 3.
Cooking properties (WAI: water absorption index; SI: swelling index) and firmness of uncooked (Fo) and cooked (Fc) pasta samples
| Sample | WAI (g/g) | SI (cm3/cm3) | %CL (g/100 g) | Fo (N) | Fc (N) |
|---|---|---|---|---|---|
| S | 1.193 (0.012)d | 0.48 (0.02)ab | 4.8 (0.9)c | 160 (6)b | 7.0 (0.5)b |
| SX | 1.049 (0.014)f | 0.49 (0.04)bc | 2.2 (0.9)d | 233 (7)a | 10.9 (0.5)a |
| TNF20 | 1.28 (0.02)b | 0.52 (0.03)a | 5.3 (0.7)c | 88 (8)e | 5.1 (0.4)e |
| TNF20X | 1.24 (0.02)c | 0.45 (0.02)bc | 4.1 (0.3)cd | 148 (4)c | 6.6 (0.3)c |
| TNF40 | 1.380 (0.004)a | 0.40 (0.02)cd | 10.2 (0.7)a | 95 (4)e | 4.3 (0.4)f |
| TNF40X | 1.09 (0.02)e | 0.36 (0.06)d | 7.6 (0.6)b | 115 (2)d | 5.8 (0.3)d |
Mean values of at least three replicates (standard deviation)
S semolina pasta, TNF20 and TNF40 tiger nut pasta (20 and 40% replacement levels, respectively), TNF20X and TNF40X tiger nut pasta with 1% xanthan gum. Means with different letters in the same column indicate significant differences (p < 0.05)