. 2020 Aug 30;8(9):1322. doi: 10.3390/microorganisms8091322

Table 5.

Main technological properties of the fresh pasta: CS-p, semolina 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
OCT (min)	3.10 ± 0.20 ^b	4.25 ± 0.20 ^a	4.30 ± 0.10 ^a
Water Absorption (%)	85 ± 2 ^a	80 ± 2 ^b	80 ± 2 ^b
Cooking loss (% of d.m.)	4.57 ± 0.12 ^a	3.91 ± 0.10 ^b	3.80 ± 0.15 ^b
pH (at the OCT)	6.0 ± 0.1 ^b	6.7 ± 0.2 ^a	6.7 ± 0.1 ^a

OCT, Optimal cooking time; d.m., dry matter. ^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).