Table 2.
Chemical composition of raw material and pasta samples.
| Samples | Moisture | Protein | Fat | Ash | TDF | IDF | SDF | β-Glucans | Digestible Carbohydrate |
|---|---|---|---|---|---|---|---|---|---|
| (%) | (g/100 g d.m.) | ||||||||
| Raw materials | |||||||||
| Semolina durum | 9.50 e ± 0.04 | 13.24 c ± 0.71 | 1.1 a ± 0.04 | 0.76 b ± 0.01 | 3.89 abc ± 0.15 | 2.07 b ± 0.09 | 1.83 ab ± 0.06 | 0.18 a ± 0.05 | 81.01 e ± 1.14 |
| Vital wheat gluten | 7.31 b ± 0.05 | 70.99 g ± 3.89 | 1.48 b ± 0.03 | 0.57 a ± 0.01 | 23.81 e ± 0.74 | 22.69 g ± 0.96 | 1.12 a ± 0.22 | nd | 3.15 b ± 0.55 |
| Xanthan gum | 11.17 h ± 0.13 | 5.97 a ± 0.38 | 2.03 de ± 0.16 | 8.36 g ± 0.09 | 83.36 k ± 4.9 | 3.17 b ± 0.28 | 80.19 f ± 1.86 | nd | 0.28 a ± 0.25 |
| Oat β-glucans | 4.19 a ± 0.07 | 8.45 b ± 0.06 | 3.56 g ± 0.08 | 1.99 f ± 0.02 | 33.48 f ± 1.35 | 0.64 a ± 0.2 | 32.85 e ± 1.15 | 27.58 f ± 0.03 | 52.52 c ± 1.51 |
| Pasta samples | |||||||||
| CON | 8.83 c ± 0.16 | 13.57 cd ± 0.1 | 1.67 bc ± 0.05 | 1.17 c ± 0.03 | 4.45 b ± 0.27 | 2.34 a ± 0.19 | 2.11 b ± 0.46 | 0.19 a ± 0.07 | 79.14 e ± 0.37 |
| BG0 | 9.05 cd ± 0.10 | 17.17 f ± 0.43 | 1.84 cd ± 0.07 | 1.38 d ± 0.02 | 15.16 c ± 0.27 | 5.97 d ± 0.19 | 9.19 c ± 0.46 | 0.16 a ± 0.01 | 64.45 d ± 1.47 |
| BG5 | 10.33 g ± 0.06 | 15.7 ef ± 0.6 | 2.23 e ± 0.08 | 1.39 d ± 0.02 | 15.37 c ± 0.25 | 5.41 cd ± 1.59 | 9.96 cd ± 0.26 | 2.03 b ± 0.23 | 65.31 d ± 2.84 |
| BG10 | 9.93 f ± 0.18 | 15.9 ef ± 0.78 | 2.55 f ± 0.09 | 1.38 d ± 0.05 | 14.87 c ± 0.39 | 3.9 abc ± 0.34 | 10.97 d ± 0.04 | 3.31 c ± 0.44 | 65.30 d ± 1.54 |
| BG15 | 9.32 de ± 0.15 | 15.2 de ± 0.86 | 2.7 f ± 0.09 | 1.49 de ± 0.05 | 15.96 cd ± 0.12 | 3.5 ab ± 0.29 | 12.47 e ± 0.17 | 5.44 d ± 0.32 | 64.65 d ± 1.49 |
| BG20 | 9.17 d ± 0.03 | 15.33 de ± 0.76 | 2.74 f ± 0.09 | 1.55 e ± 0.05 | 18.06 d ± 0.35 | 4.23 bcd ± 0.09 | 13.83 f ± 0.44 | 6.22 e ± 0.25 | 62.32 d ± 1.27 |
Explanation: d.m.—dry matter; IDF—insoluble dietary fiber; SDF—soluble dietary fiber; TDF—total dietary fiber; nd—not detected; CON—control sample; BG—β-glucans. Data are presented as mean (n = 3) ± standard deviation. Data value of each parameter with different superscript letter in the columns are significantly different (Tukey test, p ≤ 0.05).