Table 6.
Empirical rheological properties: TPA parameters of the uncooked (UC) doughs and firmness of the UC and cooked (C) gluten-free pasta.
| Formulation | Hardness (N) | Adhesiveness (N·s) | Resilience | Cohesiveness | Springiness | Firmness (N) | |
|---|---|---|---|---|---|---|---|
| UC | C | ||||||
| 0FF | 172 ± 14 a | −0.34 ± 0.09 b | 0.116 ± 0.014 a | 0.243 ± 0.019 a | 0.24 ± 0.02 a | 21 ± 3 a. A | 28 ± 4 a b. A |
| 2.5FF | 215 ± 30 b | −0.61 ± 0.17 a b | 0.14 ± 0.02 a b | 0.281 ± 0.007 b | 0.28 ± 0.04 a b | 25 ± 3 a. A | 25.3 ± 1.2 a. A |
| 5FF | 267 ± 7 c | −0.8 ± 0.3 a b | 0.154 ± 0.012 b c | 0.287 ± 0.009 b | 0.308 ± 0.008 b | 25 ± 3 a. A | 31.1 ± 0.7 b. B |
| 7.5FF | 279 ± 14 c | −1.1 ± 0.7 a | 0.15 ± 0.02 b c | 0.29 ± 0.03 b | 0.34 ± 0.03 b | 31.3 ± 0.8 b. B | 27 ± 2 a b. A |
| 10FF | 313 ± 10 d | −1.13 ± 0.17 a | 0.17 ± 0.02 c | 0.33 ± 0.02 c | 0.44 ± 0.09 c | 36.4 ± 1.9 c. B | 29 ± 3 a b. A |
Values are reported as means ±standard deviation of three replicates. a–d The means with different superscripts within columns significantly differ (p < 0.05), A,B The means with different superscripts in firmness within columns significantly differ (p < 0.05).