Table 5.

Textural properties of un-cooked and cooked vermicelli

Sample	Hardness (N)	Fracturability (N)
Uncooked samples
Control (refined flour)	6.106 ± 0.4	2.165 ± 0.38
Pulp residue (15%)	10.01 ± 0.38	21.582 ± 0.34
Pomace residue (15%)	16.738 ± 0.35	16.128 ± 0.38
Cooked samples
Control (refined flour)	1.927 ± 0.4	0.744 ± 0.4
Pulp residue (15%)	4.30 ± 0.37	2.30 ± 0.35
Pomace (15%)	7.18 ± 0.38	1.89 ± 0.38

Values are the mean ± SD of three replications

Values in different columns differ significantly (P ≤ 0.05)

LSD least significant difference at P < 0.05