Table 2.
Proximate analysis of the three types of pasta (dry basis).
| Sample | Moisture (g/100 g) |
Protein (g/100 g) |
Fat (g/100 g) |
Ash (g/100 g) |
Carbohydrates (g/100 g) |
|---|---|---|---|---|---|
| Pasta A | 7.64 ± 0.01 a | 11.10 ± 0.01 a | 0.92 ± 0.61 a | 0.63 ± 0.01 a | 87.33 ± 2.04 c |
| Pasta B | 7.84 ± 0.01 a | 15.06 ± 0.29 b | 1.44 ± 0.34 b | 0.90 ± 0.01 a | 82.59 ± 0.34 b |
| Pasta C | 8.12 ± 0.01 a | 20.00 ± 0.06 c | 2.27 ± 0.40 b | 0.92 ± 0.01 a | 76.89 ± 0.21 a |
Comparisons in each column were carried out using ANOVA and Tukey tests. Different superscripts letters in the same column mean significant difference (p < 0.05). Mean values ± standard deviations are shown. Carbohydrates were calculated by difference.