Table 3.
The cooking properties of pasta with flaxseed flour (FF) and flaxseed cake (FC).
| Sample | Minimum Cooking Time (min) |
Cooking Losses (% d.b.) |
Weight Increase Index (-) | Volume Increase Index (-) |
|---|---|---|---|---|
| CON | 5 e ± 0.15 | 5.67 a ± 0.25 | 2.12 b ± 0.11 | 2.66 b ± 0.12 |
| FF5 | 6.05 cd ± 0.09 | 5.41 b ± 0.05 | 2.18 ab ± 0.08 | 2.73 b ± 0.14 |
| FF9 | 6.42 cb ± 0.06 | 4.94 d ± 0.03 | 2.24 ab ± 0.1 | 2.75 b ± 0.1 |
| FF13 | 6.45 b ± 0.05 | 4.78 d ± 0.1 | 2.27 ab ± 0.09 | 2.76 b ± 0.11 |
| FF17 | 7.05 a ± 0.09 | 4.5 e ± 0.12 | 2.27 ab ± 0.07 | 2.81 b ± 0.14 |
| FF20 | 7.1 a ± 0.09 | 4.23 f ± 0.04 | 2.29 ab ± 0.06 | 2.84 b ± 0.13 |
| FF23 | 6.92 a ± 0.04 | 3.99 g ± 0.01 | 2.35 a ± 0.07 | 2.88 b ± 0.13 |
| FC5 | 5.82 d ± 0.32 | 5.25 bc ± 0.13 | 2.17 ab ± 0.05 | 2.86 b ± 0.17 |
| FC 9 | 5.82 d ± 0.32 | 5.15 c ± 0.05 | 2.19 ab ± 0.05 | 2.94 b ± 0.15 |
| FC 13 | 5.87 d ± 0.37 | 5.14 c ± 0.11 | 2.23 ab ± 0.07 | 3.3 a ± 0.13 |
| FC 17 | 6.05 cd ± 0.09 | 4.86 d ± 0.12 | 2.25 ab ± 0.11 | 3.32 a ± 0.17 |
| FC 20 | 6.1 bcd ± 0.09 | 4.75 d ± 0.16 | 2.28 ab ± 0.09 | 3.34 a ± 0.1 |
| FC 23 | 6.1 bcd ± 0.09 | 4.44 e ± 0.06 | 2.3 ab ± 0.06 | 3.37 a ± 0.1 |
Explanation: data are presented as mean ± standard deviation, data value of each parameter with different superscript letter in rows are significantly different (Duncan test, p ≤ 0.05).