. 2020 Apr 11;57(10):3884–3892. doi: 10.1007/s13197-020-04420-7

Table 4.

Duncan multiple comparison test results of physical properties of pasta samples

Variance source	n	L*	a*	b*	WU^A (%)	VI^B (%)	CL^C (%)	Firmness (g)
QF^D type
RQF^E	8	83.28 ± 1.32^b	0.54 ± 0.13^b	18.53 ± 1.03^a	231.84 ± 21.39^a	269.46 ± 22.10^a	3.81 ± 0.92^b	71.55 ± 21.41^a
GQF^F	8	83.72 ± 0.92^a	0.64 ± 0.22^a	18.18 ± 1.12^a	217.36 ± 13.98^b	261.70 ± 20.85^b	4.20 ± 1.54^a	66.10 ± 22.50^b
QF ratio (%)
0	4	84.72 ± 0.17^a	0.39 ± 0.06^d	19.69 ± 0.59^a	201.29 ± 1.17^d	239.06 ± 1.11^d	2.55 ± 0.43^d	97.23 ± 0.07^a
10	4	83.94 ± 0.13^b	0.51 ± 0.04^c	18.77 ± 0.41^b	219.82 ± 9.34^c	255.69 ± 9.45^c	3.66 ± 0.09^c	78.45 ± 7.31^b
20	4	83.38 ± 0.47^c	0.67 ± 0.11^b	17.80 ± 0.23^c	232.03 ± 14.51^b	276.31 ± 5.25^b	4.16 ± 0.08^b	54.31 ± 1.94^c
30	4	81.97 ± 0.54^d	0.80 ± 0.11^a	17.15 ± 0.20^d	245.26 ± 9.97^a	291.24 ± 4.05^a	5.65 ± 0.95^a	47.31 ± 3.94^d

Means followed by the same letter within a column are not significantly different (p < 0.05). Values are the average of triplicate measurements on the duplicate samples

^AWater uptake

^BVolume increase

^CCooking los

^DQuinoa flour

^ERaw quinoa flour

^FGerminated quinoa flour