Table 4.
Main nutritional properties of the fresh pasta: CS-p, fresh pasta fortified with the chickpea sourdough; CT-p, conventional semolina fresh pasta; CT-p, cP-p semolina fresh pasta added to 0.3% (w/w on a flour weight basis) calcium propionate.
| CS-p | CT-p | cP-p | |
|---|---|---|---|
| Moisture (%) | 28.1 ± 0.27 a | 28.5 ± 0.15 a | 28.2 ± 0.18 a |
| pH | 5.1 ± 0.2 b | 6.5 ± 0.2 a | 6.5 ± 0.2 a |
| TTA | 4.8 ± 0.35 a | 2.10 ± 0.22 b | 2.15 ± 0.17 b |
| Water activity | 0.971 ± 0.002 b | 0.975 ± 0.002 a | 0.975 ± 0.002 a |
| Protein (%) | 11.2 ± 0.27 a | 10.25 ± 0.09 b | 10.12 ± 0.08 b |
| Fat (%) | 1.40 ± 0.02 a | 1.35 ± 0.10 a | 1.33 ± 0.04 a |
| Available carbohydrates (%) | 53.15 ± 0.21 b | 55.32 ± 0.17 a | 55.33 ± 0.10 a |
| Total dietary fibers (%) | 4.37 ± 0.31 a | 2.98 ± 0.08 b | 2.88 ± 0.18 b |
| Ash (%) | 1.05 ± 0.05 a | 0.92 ± 0.05 b | 0.94 ± 0.03 b |
| HI (%) | 50.61 ± 1.23 b | 67.5 ± 1.1 a | 67.0 ± 1.8 a |
| pGI | 67.49 ± 1.04 b | 76.76 ± 0.98 a | 74.35 ± 1.98 a |
| IVPD (%) | 88.80 ± 0.50 a | 65.1 ± 1.42 b | 63.1 ± 2.02 b |
TTA, Total Titratable Acidity (mL NaOH 0.1M/10 g sample); HI, Starch Hydrolysis Index; pGI, predicted Glycemic Index; IVPD, in vitro protein digestibility. a–b Values in the same row with different superscript letters differ significantly (p < 0.05). The data are the means of three independent experiments ± standard deviations (n = 3).