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. 2021 Dec 8;10(12):3049. doi: 10.3390/foods10123049

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Principal component analysis of texture for enriched gluten-free pasta. HARD: hardness; AHD: adhesiveness; SPRING: springiness; COH: cohesiveness; GUM: gumminess; CHEW: chewiness; FRACT: fracturability; HARD.S: sensorial hardness; DISG.S: sensorial disintegration; GRAN.S: sensorial graininess; SPRING.S: sensorial springiness; PAST.S: sensorial pastiness; STICK.S: sensorial stickiness; YCRO: yellow corn + rice + oat; WCRO: white corn + rice + oat; YCR: yellow corn + rice; ROG: rice + oat + gum.