Table 2.
Proximate chemical analysis of vegetable pasta.
| (a) Spinach pasta and spinach raw material | ||||||||
| Protein g/100 g dry matter | Total Starch g/100 g dry matter | Moisture g/100 g Material | Ash g/100 g dry matter | |||||
| Uncooked | Cooked | Uncooked | Cooked | Uncooked | Cooked | Uncooked | Cooked | |
| Raw material | ||||||||
| Semolina | 12.58 ± 0.11 | N/A | 71.42 ± 0.51 | N/A | 10.95 ± 0.10 | N/A | 0.95 ± 0.04 | N/A |
| SJ | 38.56 ± 0.06 | N/A | N/A | N/A | 95.35 ± 0.04 | N/A | 21.82 ± 0.02 | N/A |
| SPU | 31.17 ± 0.07 | N/A | N/A | N/A | 91.41 ± 0.07 | N/A | 17.40 ± 0.05 | N/A |
| SPO | 23.91 ± 0.13 | N/A | N/A | N/A | 12.95 ± 0.02 | N/A | 13.29 ± 0.01 | N/A |
| Spinach pasta | ||||||||
| C | 12.49 ± 0.01 d,B | 12.96 ± 0.01 de,A | 70.35 ± 0.39 a,A | 70.24 ± 0.26 a,A | 36.16 ± 0.70 ab | 64.58 ± 0.23 a | 0.68 ± 0.01 g,A | 0.44 ± 0.01 f,B |
| SJ1 | 12.76 ± 0.01 c,B | 13.00 ± 0.06 cd,A | 69.60 ± 0.62 b,A | 69.46 ± 0.50 b,A | 35.71 ± 0.06 b | 64.40 ± 0.24 a | 0.89 ± 0.00 d,A | 0.55 ± 0.01 d,B |
| SPU1 | 12.75 ± 0.01 c,B | 13.04 ± 0.01 c,A | 69.72 ± 0.60 b,A | 69.48 ± 0.46 b,A | 35.36 ±0. 25 b | 64.47 ± 0.15 a | 0.84 ± 0.00 e,A | 0.55 ± 0.00 d,B |
| SPU2 | 12.96 ± 0.01 b,B | 13.24 ± 0.06 b,A | 68.06 ± 0.41 c,A | 68.41 ± 0.45 c,A | 35.67 ± 0.22 b | 64.50 ± 0.26 a | 1.11 ± 0.01 b,A | 0.65 ± 0.01 b,B |
| SPO1 | 12.78 ± 0.01 c,B | 12.89 ± 0.01 e,A | 69.44 ± 0.48 b,A | 69.29 ± 0.37 b,A | 36.71 ± 0.68 ab | 65.00 ± 0.16 a | 0.81 ± 0.00 f,A | 0.58 ± 0.00 c,B |
| SPO2 | 12.77 ± 0.01 c,B | 13.06 ± 0.01 c,A | 68.13 ± 0.62 c,A | 68.57 ± 0.52 c,A | 35.62 ± 0.25 b | 64.61 ± 0.05 a | 0.93 ± 0.01 c,A | 0.48 ± 0.00 e,B |
| SPO10 | 14.13 ± 0.03 a,B | 14.44 ± 0.01 a,A | 61.39 ± 0.43 d,A | 60.93 ± 0.36 d,A | 37.27 ± 0.64 a | 64.53 ± 0.90 a | 1.94 ± 0.01 a,A | 1.14 ± 0.01 a,B |
| (b) Red cabbage pasta and red cabbage raw material | ||||||||
| Raw material | ||||||||
| RCJ | 19.23 ± 0.01 | N/A | N/A | N/A | 95.85 ± 0.00 | N/A | 10.18 ± 0.01 | N/A |
| RCPU | 16.23 ± 0.08 | N/A | N/A | N/A | 91.36 ± 0.02 | N/A | 8.26 ± 0.02 | N/A |
| RCPO | 11.06 ± 0.01 | N/A | N/A | N/A | 13.14 ± 0.07 | N/A | 5.50 ± 0.04 | N/A |
| Red cabbage pasta | ||||||||
| C | 12.49 ± 0.01 b,B | 12.96 ± 0.01 a,A | 70.35 ± 0.39 a,A | 70.24 ± 0.26 a,A | 36.16 ± 0.70 c | 64.58 ± 0.23 b | 0.68 ± 0.01 f,A | 0.44 ± 0.01 e,B |
| RCJ1 | 12.46 ± 0.03 b,B | 12.82 ± 0.04 b,A | 68.97 ± 0.56 b,A | 68.40 ± 0.51 b,A | 36.41 ± 0.41 bc | 64.68 ± 0.53 ab | 0.78 ± 0.01 c,A | 0.46 ± 0.00 d,B |
| RCPU1 | 12.41 ± 0.01 c,B | 12.63 ± 0.03 d,A | 68.88 ± 0.21 b,A | 68.46 ± 0.42 b,A | 37.45 ± 0.13 abc | 64.79 ± 0.37 b | 0.76 ± 0.00 d,A | 0.50 ± 0.01 c,B |
| RCPU2 | 12.56 ± 0.01 a,B | 12.91 ± 0.01 a,A | 67.50 ± 0.58 c,A | 67.32 ± 0.57 c,A | 36.63 ± 0.75 abc | 64.60 ± 0.72 b | 0.84 ± 0.02 b,A | 0.54 ± 0.02 b,B |
| RCPO1 | 12.30 ± 0.01 d,B | 12.59 ± 0.01 d,A | 68.74 ± 0.47 b,A | 68.41 ± 0.42 b,A | 37.77 ± 0.33 ab | 65.83 ± 0.04 a | 0.73 ± 0.01 e,A | 0.50 ± 0.01 c,B |
| RCPO2 | 12.56 ± 0.05 a,B | 12.72 ± 0.01 c,A | 67.45 ± 0.57 c,A | 67.30 ± 0.40 c,A | 37.30 ± 0.36 abc | 65.42 ± 0.46 ab | 0.78 ± 0.01 c,A | 0.55 ± 0.00 b,B |
| RCPO10 | 12.41 ± 0.01 c,B | 12.77 ± 0.03 bc,A | 60.34 ± 0.58 d,A | 59.96 ± 0.50 d,A | 37.94 ± 0.45 a | 64.30 ± 0.14 b | 1.16 ± 0.01 a,A | 0.95 ± 0.01 a,B |
SJ, SPU, and SPO represent spinach juice, spinach puree, and spinach pomace, respectively; RCJ, RCPU, and RCPO represent red cabbage juice, red cabbage puree, and red cabbage pomace, respectively; N/A means not tested. 1, 2, and 10 is the substitution level (g/100 g) based on the dry weight. C: control sample. Results expressed as Mean ± standard deviation calculated from triplicate measurements. Protein starch and ash results are based on a dry weight basis. Values within a column in the same sub-table followed by the same superscripted letters are not significantly different from each other (p > 0.05), values followed by the same superscripted capital letter are not significantly different between cooked and uncooked samples according to the ANOVA-Duncan test.