Table 3.
Cooking performance of vegetable pasta.
| Optimal Cooking Time (Mins: Second) |
Cooking Loss (g/100 g) |
Swelling Index (g Water/g Dry Pasta) |
Water Absorption Index (g/100 g) |
|
|---|---|---|---|---|
| Spinach Pasta | ||||
| C | 7:00 | 4.399 ± 0.063 de | 1.863 ± 0.065 a | 81.27 ± 1.42 a |
| SJ1 | 7:00 | 4.367 ± 0.065 e | 1.801 ± 0.019 a | 80.62 ± 1.17 a |
| SPU1 | 7:00 | 4.447 ± 0.092 de | 1.814 ± 0.012 a | 81.92 ± 1.22 a |
| SPU2 | 7:00 | 4.800 ± 0.026 c | 1.817 ± 0.015 a | 82.09 ± 0.28 a |
| SPO1 | 7:00 | 4.503 ± 0.015 d | 1.858 ± 0.013 a | 80.86 ± 2.18 a |
| SPO2 | 7:00 | 5.001 ± 0.062 b | 1.826 ± 0.004 a | 81.93 ± 0.90 a |
| SPO10 | 6:30 | 5.920 ± 0.781 a | 1.821 ± 0.073 a | 74.11 ± 2.67 b |
| Red Cabbage Pasta | ||||
| C | 7:00 | 4.399 ± 0.063 e | 1.863 ± 0.065 ab | 81.27 ± 1.42 ab |
| RCJ1 | 7:00 | 4.767 ± 0.021 d | 1.927 ± 0.004 a | 82.16 ± 0.78 a |
| RCPU1 | 7:00 | 4.803 ± 0.070 d | 1.832 ± 0.043 b | 80.07 ± 1.59 abc |
| RCPU2 | 7:00 | 4.943 ± 0.068 c | 1.878 ± 0.025 ab | 81.29 ± 0.34 ab |
| RCPO1 | 7:00 | 5.083 ± 0.379 b | 1.840 ± 0.030 b | 77.67 ± 1.54 c |
| RCPO2 | 7:00 | 5.067 ± 0.076 b | 1.826 ± 0.057 b | 79.03 ± 1.85 bc |
| RCPO10 | 6:15 | 6.163 ± 0.067 a | 1.801 ± 0.012 b | 73.80 ± 0.96 d |
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; 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. Values within a column of the same kind of pasta followed by the same superscripted letter are not significantly different from each other (p > 0.05) according to the ANOVA-Duncan test.