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Texture characteristics of the three types of pasta after cooking.
| Sample | Firmness (N) | Adhesivness (−N·S) |
|---|---|---|
| Pasta A | 3.31 ± 0.26 a | 0.053 ± 0.011 a |
| Pasta B | 3.64 ± 0.77 b | 0.043 ± 0.010 b |
| Pasta C | 5.73 ± 0.75 c | 0.041 ± 0.007 c |
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.
