Table 1.
Physicochemical parameters of pasta. CP, control pasta; SP, pasta with sourdough. Mean values are reported.
| Ashes | Moisture | Protein Content | Dietary Fiber | pH | TTA | L | a | b | ΔE76 | |
|---|---|---|---|---|---|---|---|---|---|---|
| g/100 g DM 1 | g/100 g | g/100 g DM | g/100 g DM | mL NaOH 0.1N | ||||||
| fermentation | ns | ns | ns | ns | *** | *** | ||||
| cooking | *** | *** | ns | *** | *** | |||||
| fermentation*cooking | ns | ns | ** | *** | *** | |||||
| CP raw | 0.97 a | 30.51 b | 13.75 b | 8.01 | 6.50 a | 2.48 b | 63.96 a | 2.45 a | 14.16 a | |
| CP cooked | 0.70 b | 58.24 a | 14.64 a | 6.65 a | 1.25 c | 4.26 | ||||
| SP raw | 0.97 a | 31.01 b | 14.32 b | 8.16 | 5.11 c | 5.98 a | 68.01 b | 2.50 a | 15.46 b | |
| SP cooked | 0.61 b | 58.39 a | 13.72 b | 5.67 b | 2.45 b |
Significance of the F-test after ANOVA: ns, not significant; **, significant for p ≤ 0.01; ***, significant for p ≤ 0.001. Different superscript letters for the same treatment denote a statistically significant difference at p ≤ 0.05. 1 DM, dry matter; TTA, total titratable acidity; L, lightness; a, color in the red/green field; b, color in the blue/yellow field; CP, control pasta; SP, sourdough pasta. a,b,c Means with different letters for each parameter indicate significant differences (p < 0.05).