Table 4.
The strength test for pasta with flaxseed flour (FF) and flaxseed cake (FC).
| Sample | Cutting Force Firmness (N) | Sample | Cutting Force Firmness (N) |
|---|---|---|---|
| CON | 1.03 a ± 0.02 | CON | 1.03 a ± 0.02 |
| FF5 | 0.94 d ± 0.00 | FC5 | 1.03 a ± 0.05 |
| FF9 | 0.92 de ± 0.00 | FC 9 | 1.03 a ± 0.03 |
| FF13 | 0.91 e ± 0.01 | FC 13 | 1.00 b ± 0.02 |
| FF17 | 0.92 ed ± 0.03 | FC 17 | 0.98 bc ± 0.02 |
| FF20 | 0.91 e ± 0.01 | FC 20 | 0.97 c ± 0.04 |
| FF23 | 0.92 ed ± 0.01 | FC 23 | 0.89 f ± 0.00 |
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).