Table 2.

Correlation matrix of selected properties of pasta supplemented with C. incanus

Significance level 0.05

ns not significant, AA additive amount of C. incanus, TPC total phenolic content, ME methanol extract, PBSE phosphate buffered saline extract, DPPH antiradical activity, ABTS antiradical activity, FRAP ferric reducing power, CWI cooking weight index, OCT optimum cooking time, CL cooking loss, H hardness, DP dry pasta, CP cooked pasta, L* brightness, a* redness–greenness balance, b* yellowness–blueness balance, App appearance, Col color, Aro aroma, Tas taste, Tex texture