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. 2021 Jan 5;10(1):91. doi: 10.3390/foods10010091

Table 3.

Technological characterization of cooked gnocchi.

GF GFR GFB C CR CB
L* 69.6 ± 0.9 e 52.2 ± 0.8 c 44.7 ± 1.5 a 64.3 ± 1.0 d 51.7 ± 1.3 c 47.1 ± 1.6 b
a* −6.7 ± 0.5 a 4.4 ± 0.5 d 1.5 ± 0.3 c −6.3 ± 0.3 b 4.8 ± 0.4 e 1.3 ± 0.3 c
b* 21.7 ± 1.8 f 8.1 ± 0.7 c 5.1 ± 1.1 a 20.2 ± 1.3 e 10.0 ± 0.5 d 6.9 ± 0.6 b
Weight increase (g/100 g) 12.1 ± 1 b 14.2 ± 1 c 11.4 ± 1 a 11.5 ± 1 ab 14.1 ± 1 c 16.4 ± 1 d
Solid loss (g/100 g) 4.06 ± 0.51 a 5.38 ± 1.23 b 3.52 ± 0.70 a 3.70 ± 0.60 a 3.93 ± 0.61 a 3.48 ± 0.73 a
Hardness (N) 408 ± 13 f 108 ± 2 a 243 ± 8 c 336 ± 17 e 200 ± 18 b 262 ± 8 d

In the same row, data having different letters are significantly different (p < 0.05).