. 2021 Mar 18;16(3):e0248790. doi: 10.1371/journal.pone.0248790

Table 5. Cooking quality of pasta samples.

Pasta sample	Minimal cooking time	Weight increase index	Cooking loss
Pasta sample	min		% d.m.
CON	6.00^f±0.00	2.11^cd±0.03	4.74^g±0.10
HF-5	6.50^e±0.00	2.11^cd±0.08	5.01^efg±0.10
HF-10	7.00^d±0.25	2.17^abc±0.02	5.17^def±0.03
HF-15	7.50^c±0.25	2.24^ab±0.01	5.33^de±0.10
HF-20	8.00^b±0.25	2.25^a±0.01	5.45^cd±0.07
HF-25	8.50^a±0.25	2.21^abc±0.07	5.77^bc±0.11
HF-30	8.50^a±0.00	2.12^bcd±0.05	5.91^ab±0.16
HF-35	8.50^a±0.25	2.09^cd±0.13	6.05^ab±0.10
HF-40	8.50^a±0.00	2.04^d±0.12	6.26^a±0.05
HC-2.5	6.50^e±0.25	2.21^abc±0.07	4.89^fg±0.20
HC-5	7.50^c±0.25	2.24^a±0.07	5.17^def±0.25
HC-7.5	7.50^c±0.00	2.24^a±0.06	5.45^cd±0.12
HC-10	8.00^b±0.25	2.26^a±0.11	5.51^cd±0.27

CON–control sample. HF–hemp flour. HC–hemp cake. Means (n = 3) with different letters in the same column are significantly different (P < 0.05).