Table 2. Cooking and rheological properties of pasta.
F-pasta | L-pasta | P-pasta | |
---|---|---|---|
Optimal cooking time (min) | 8.7a | 8.5b | 9.0c |
Cooking loss (%, db) | 10.2 ± 0.4a | 9.2 ± 0.6a | 12.3 ± 0.6b |
Firmness (N) | 3.48 ± 0.29a | 5.29 ± 0.47b | 4.03 ± 0.35c |
Means with different superscripts in the same row are significantly different at p < 0.05
F-pasta = faba bean enriched pasta; L-pasta = lentil enriched pasta; P-pasta = split pea enriched pasta