Table 2.

Cooking quality parameters, texture properties, and protein digestibility and availability of cooked pasta. CP, control pasta; SP, pasta with sourdough. Mean values are reported.

Cooked Samples	Cooking Loss * (%)	Swelling Index ** (g∙g−1)	Protein Loss in Water *** (%)	Firmness (N)	Protein Digestibility (%)	Protein Availability (%)
CP	4.61 a	1.34 a	0.36 a	6.88 b	86.6 b	12.6 b
SP	5.27 b	1.36 a	0.45 b	5.64 a	82.9 a	11.9 a

Different superscript letters for the same treatment denote a statistically significant difference at p ≤ 0.05. *, grams of solids in cooking water per 100 g of pasta (dry matter); **, grams of absorbed water per gram of pasta (dry matter); ***, g of proteins lost in water after cooking per 100 g of pasta (dry matter). ^a,b Means with different letters for each parameter indicate significant differences (p < 0.05).