Table 4.
Cooking quality and firmness of pasta samples
| Pasta sample | Minimal cooking time | Weight increase index ± SD | Cooking loss ± SD | Firmness ± SD |
|---|---|---|---|---|
| (min) | (%) | (N) | ||
| CON | 7.5 | 2.61a ± 0.06 | 5.02f ± 0.13 | 3.32d ± 0.12 |
| P5 | 7.5 | 2.46b ± 0.04 | 5.71e ± 0.14 | 4.15b ± 0.23 |
| P10 | 8 | 2.46b ± 0.01 | 6.42d ± 0.03 | 4.13b ± 0.12 |
| P15 | 8 | 2.48b ± 0.05 | 7.48b ± 0.22 | 4.05b ± 0.07 |
| P20 | 8 | 2.49d ± 0.04 | 7.58b ± 0.11 | 2.86e ± 0.28 |
| RL5 | 8 | 2.4b ± 0.07 | 6.63d ± 0.27 | 3.31d ± 0.12 |
| RL10 | 8 | 2.32c ± 0.08 | 7.01c ± 0.18 | 3.16d ± 0.18 |
| RL15 | 8 | 2.32c ± 0.05 | 6.98c ± 0.52 | 3.87c ± 0.20 |
| RL20 | 8 | 2.44b ± 0.02 | 7.47b ± 0.04 | 5.02a ± 0.38 |
| GP5 | 7.5 | 2.35c ± 0.03 | 5.25f ± 0.14 | 3.35d ± 0.20 |
| GP10 | 8.5 | 2.24d ± 0.02 | 7.13c ± 0.45 | 1.93f ± 0.12 |
| GP15 | 8.5 | 2.25d ± 0.03 | 7.46b ± 0.19 | 2.05f ± 0.08 |
| GP20 | 8.5 | 2.24d ± 0.04 | 8.23a ± 0.28 | 2.00f ± 0.06 |
CON control sample (semolina durum pasta), P green pea flour, RL red lentil flour, GP grass pea flour, SD standard deviation for three determinations
The different letters (a–f) within the same column indicate statistically significant differences (P < 0.05) between the results