Table 3.
Cooking properties of pasta with different blends of BSG/semolina.
| SAMPLES | TOM | CL | OCT | WA |
|---|---|---|---|---|
| % | % | min′ sec″ | g | |
| S | 1.28 ± 0.08 a | 4.61 ± 0.04 e | 7′30″ ± 5″ c | 181.80 ± 0.02 e |
| BSGE5 | 1.07 ± 0.04 bc | 4.78 ± 0.09 d | 8′10′′ ± 5″ a | 185.80 ± 0.01 c |
| BSGE10 | 1.00 ± 0.04 c | 4.85 ± 0.01 c | 8′10′′ ± 5″ a | 197.00 ± 0.03 a |
| BSGT5 | 1.01 ± 0.09 bc | 5.14 ± 0.04 a | 7′50′′ ± 5″ b | 184.20 ± 0.02 d |
| BSGT10 | 1.10 ± 0.01 b | 4.95 ± 0.02 b | 8′00′′ ± 5″ ab | 193.50 ± 0.01 b |
Results are reported as dry weight and expressed as mean value ± standard deviation for 3 replications. Within the same column, values with different letters indicate significant differences determined by Duncan’s test (p < 0.05). S: semolina 100%; BSGE5: semolina/BSG einkorn (95:5); BSGE10: semolina/BSG einkorn (90:10); BSGT5: semolina/BSG tritordeum (95:5); BSGT10: semolina/BSG tritordeum (90:10). TOM: total organic matter; CL: cooking loss; OCT: optimal cooking time; WA: water absorption.