. 2019 Jul 24;8(8):282. doi: 10.3390/foods8080282

Table 4.

Color parameters in dry and cooked pasta.

Sample	Presentation	L*	a*	b*
Pasta A	Dry	78.5 ± 0.7 ^d	2.02 ± 0.1 ^a	17.4 ± 0.8 ^b
Pasta A	Cooked	78.5 ± 1.6 ^d	1.01 ± 0.6 ^a	16.7 ± 0.9 ^a
Pasta B	Dry	72.1 ± 0.5 ^c	4.3 ± 0.2 ^b	21.6 ± 0.5 ^c
Pasta B	Cooked	56.2 ± 1.2 ^a	7.8 ± 0.2 ^c	24.5 ± 0.5 ^de
Pasta C	Dry	60.0 ± 0.3 ^b	7.6 ± 0.2 ^c	24.1 ± 0.3 ^d
Pasta C	Cooked	55.7 ± 0.6 ^a	8.2 ± 0.2 ^d	25.1 ± 0.4 ^e

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).