Table 3.
TPA parameters for both types of enriched pasta and a control.
| HDN | ADH | SPG | COH | GUM | CHW | FRT | |
|---|---|---|---|---|---|---|---|
| Control pasta | 3726.35 ± 252.65 c | −16.02 ± 30.05 b | 0.77 ± 0.09 | 0.68 ± 0.04 b | 2545.55 ± 286.53 b | 1993.26 ± 300.04 b | 758.42 ± 86.63 b |
| Sea bass pasta | 3206.25 ± 296.84 b | −13.79 ± 35.44 b | 0.77 ± 0.09 | 0.49 ± 0.13 a | 1610.34 ± 338.32 a | 1279.20 ± 296.17 a | 881.13 ± 125.81 c |
| Tuna pasta | 2418.04 ± 304.11 a | −36.87 ± 20.34 a | 0.72 ± 0.08 | 0.66 ± 0.06 b | 1611.40 ± 291.77 a | 1156.31 ± 239.39 a | 479.18 ± 93.53 a |
HDN: Hardness, ADH: Adhesiveness, SPG: springiness, COH: cohesiveness, GUM: Gumminess, CHW: chewiness, FRT: fracturability. Lowercase letters show significant differences among each type of pasta (p < 0.05).