Table 5.
Cooking quality of pasta samples.
| Pasta Samples | Optimum Cooking Time (min) |
Cooking Loss (% d.m.) |
Cooking Weight Increase |
Cooking Volume Increase |
|---|---|---|---|---|
| CON | 9 a ± 0.0 | 4.52 c ± 0.42 | 2.54 a ± 0.04 | 3.16 a ± 0.12 |
| BG0 | 9 a ± 0.0 | 2.95 a ± 0.17 | 2.73 b ± 0.02 | 4.29 d ± 0.18 |
| BG5 | 9 a ± 0.5 | 3.58 b ± 0.13 | 2.77 b ± 0.04 | 3.88 c ± 0.13 |
| BG10 | 9 a ± 0.5 | 3.82 b ± 0.11 | 2.74 b ± 0.02 | 3.46 b ± 0.16 |
| BG15 | 10 b ± 0.0 | 5.03 d ± 0.09 | 2.88 c ± 0.01 | 3.46 b ± 0 |
| BG20 | 11.5 c ± 0.5 | 5.14 d ± 0.09 | 3.09 d ± 0 | 3.38 b ± 0.18 |
Explanation: d.m—dry matter; CON—control sample; BG—β-glucans; Data are presented as mean ± standard deviation. Data value of each parameter with different superscript letter in the columns are significantly different (Tukey test, p ≤ 0.05).