Table 3.
Physical properties of raw material and pasta samples.
| Samples | Equivalent Diameter (µm) |
WAI | WSI |
|---|---|---|---|
| (%) | |||
| Raw materials | |||
| Semolina durum | 286.37 b ± 34 | 84.7 a ± 3.7 | 5.18 a ± 0.23 |
| Vital wheat gluten | 52 a ± 32 | 150.3 a ± 2.9 | 8.18 bc ± 0.13 |
| Xanthan gum | 25 a ± 16 | 2319.3 d ± 94.7 | 24.69 f ± 2.28 |
| Oat β-glucans | 83 a ± 20 | 900.9 c ± 17.2 | 66.26 g ± 1.9 |
| Pasta samples | |||
| CON | - | 100.4 a ± 2.3 | 9.5 bcd ± 0.1 |
| BG0 | - | 361 b ± 14.0 | 7.0 ab ± 0.1 |
| BG5 | - | 371.7 b ± 23.6 | 9.5 bcd ± 0.3 |
| BG10 | - | 376.9 b ± 4.7 | 10.9 cde ± 0.1 |
| BG15 | - | 377.6 b ± 4.5 | 12.2 de ± 0.1 |
| BG20 | - | 393.3 b ± 15.4 | 12.3 e ± 0.2 |
Explanation: WAI—water absorption index; WSI—water solubility index; 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).