Table 1.
Cooking quality parameters and texture analysis of control pasta (GP0) and pasta fortified with different percentages of grape pomace (GP5 and GP10). The values are reported as mean ± standard deviation.
| Pasta Samples | Optimum Cooking Time (min) | Cooking Loss (%) | Swelling Index (g Water/g Dry Pasta) | Firmness (N) | Adhesiveness (N) |
|---|---|---|---|---|---|
| GP0 | 6.0 | 6.61 ± 0.03 a | 3.59 ± 0.08 a | 104.20 ± 0.01 a | −0.11 ± 0.01 a |
| GP5 | 5.5 | 8.18 ± 0.23 b | 2.98 ± 0.21 b | 113.44 ± 0.02 b | −0.45 ± 0.02 b |
| GP10 | 5.0 | 9.48 ± 0.10 c | 0.97 ± 0.03 c | 135.80 ± 0.02 c | −0.66 ± 0.02 c |
Values with different superscripts within the same column are significantly different for p < 0.05.