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Cooking quality of the three types of pasta.
| Sample | Optimum Cooking Time (MIN) | Cooking Loss (G/100 G) |
Weight Gain (G/100 G) |
|---|---|---|---|
| PASTA A | 10.5 ± 0.5 b | 11.5 ± 0.5 b | 207 ± 4.9 a |
| PASTA B | 7.5 ± 0.5 a | 8.9 ± 0.1 b | 205 ± 6.0 a |
| PASTA C | 5.5 ± 0.0 a | 7.3 ± 1.1 a | 193 ± 1.0 a |
Comparisons in each column were carried out using ANOVA and Tukey tests. Different superscript letters in the same column mean significant difference (p < 0.05). Mean values ± standard deviations are shown.
