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. 2020 May 4;15(5):e0232425. doi: 10.1371/journal.pone.0232425

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