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

Table 7. Texture parameters of cooked pasta samples.

Pasta sample	Hardness	Springiness	Chewiness	Cohesiveness
Pasta sample	N		N
CON	2.93^e±0.23	0.991^a±0.006	1.98^de±0.15	0.66^a±0.01
HF-5	2.98^e±0.21	0.991^a±0.005	1.93^de±0.15	0.66^a±0.01
HF-10	3.70^cde±0.23	0.991^a±0.006	2.35^bcde±0.1 5	0.63^ab±0.01
HF-15	4.00^cde±0.23	0.991^a±0.006	2.38^bcde±0.15	0.61^abc±0.01
HF-20	4.32^bcd±0.21	0.992^a±0.005	2.49^bcd±0.15	0.58^bcd±0.01
HF-25	4.34^bcd±0.24	0.991^a±0.006	2.49^bcd±0.17	0.58^bcd±0.01
HF-30	3.69^cde±0.23	0.987^a±0.006	2.06^cde±0.16	0.58^bcd±0.01
HF-35	3.41^de±0.24	0.989^a±0.006	1.88^de±0.17	0.56^cd±0.01
HF-40	2.94^e±0.23	0.987^a±0.006	1.68^e±0.16	0.56^cd±0.01
HC-2.5	4.86^abc±0.27	0.990^a±0.007	2.92^ab±0.18	0.60^abc±0.02
HC-5	5.42^ab±0.27	0.991^a±0.007	2.88^abc±0.18	0.53^d±0.02
HC-7.5	5.61^a±0.28	0.991^a±0.007	3.03^ab±0.18	0.52^d±0.02
HC-10	5.80^a±0.24	0.992^a±0.006	3.38^a±0.17	0.52^d±0.01

CON–control sample. HF–hemp flour. HC–hemp cake. Means (n = 5) with different letters in the same column are significantly different (P < 0.05).