Table 1.
Pasta formula to produce every 130 g pasta.
| Pasta Type | Semolina g | Water g | Vegetable Amount g | Water from Vegetable g | Dry Matter from Vegetable g | Substitution Level % |
|---|---|---|---|---|---|---|
| C | 100 | 30 | 0 | 0 | 0 | 0 |
| SJ1 | 99 | 9.51 | 21.49 | 20.49 | 1 | 1 |
| SPU1 | 99 | 11.63 | 19.37 | 18.37 | 1 | 1 |
| SPU2 | 98 | 8.73 | 23.27 | 21.27 | 2 | 2 |
| SPO1 | 99 | 30 | 1 | 0 | 1 * | 1 |
| SPO2 | 98 | 30 | 2 | 0 | 2 * | 2 |
| SPO10 | 90 | 30 | 10 | 0 | 10 * | 10 |
| RCJ1 | 99 | 6.93 | 24.07 | 23.07 | 1 | 1 |
| RCPU1 | 99 | 19.43 | 11.57 | 10.57 | 1 | 1 |
| RCPU2 | 98 | 8.85 | 23.15 | 21.15 | 2 | 2 |
| RCPO1 | 99 | 30 | 1 | 0 | 1 * | 1 |
| RCPO2 | 98 | 30 | 2 | 0 | 2 * | 2 |
| RCPO10 | 90 | 30 | 10 | 0 | 10 * | 10 |
SJ, SPU, and SPO represent spinach juice pasta, spinach puree pasta, and spinach pomace pasta, respectively; RCJ, RCPU, and RCPO represent red cabbage juice, red cabbage puree, and red cabbage pomace, respectively; 1, 2, and 10 is the substitution level (g/100 g) based on the dry weight. C: control sample. * the water content of pomace (see Table 2) is neglected in this study because it is less than 14%, which is close to that of semolina.