Table 5.
Cooking quality of different formulations of Spirulina biomass enriched pasta.
| Parameter | Control | 2% | 5% | 7.5% | 10% | 12.5% | 15% |
|---|---|---|---|---|---|---|---|
| Cooking Time (min.) | 5.35 ± 0.09 d | 5.35 ± 0.03 cd | 5.30 ± 0.06 bc | 5.30 ± 0.05 bc | 5.28 ± 0.06 b | 5.21 ± 0.04 a | 5.20 ± 0.06 a |
| Change in Length (%) | 30.97 ± 7.90 a | 26.13 ± 6.59 a | 25.92 ± 6.73 a | 27.03 ± 6.70 a | 24.98 ± 5.94 a | 23.76 ± 5.15 a | 24.67 ± 4.94 a |
| Change in Width (%) | 47.11 ± 6.88 ab | 59.33 ± 6.64 a | 40.00 ± 7.07 b | 58.00 ± 4.47 ab | 54.00 ± 8.94 ab | 58.00 ± 4.47 ab | 60.00 ± 5.00 a |
| Gruel loss (%) | 4.13 ± 0.15 e | 6.06 ± 0.31 a | 6.61 ± 0.33 b | 5.53 ± 0.33 cd | 5.13 ± 0.40 de | 6.66 ± 0.30 b | 6.22 ± 0.33 bc |
| Increase in wt after cooking (%) | 137.82 ± 3.41 e | 151.95 ±0.53 d | 161.66 ± 0.33 c | 162.10 ± 2.07 c | 182.22 ± 1.05 b | 190.70 ± 1.83 a | 193.99 ± 3.28 a |
| Volume displacement (%) | 10.00 ± 0.00 c | 9.67 ± 0.58 c | 9.33 ± 1.15 c | 8.67 ± 0.58 cd | 8.33 ± 0.58 cd | 8.00 ± 0.00 cd | 7.07 ± 0.12 d |
All values are provided on dry weight basis and are average values for analysis in triplicates. Superscripts along the rows indicate significant difference (p < 0.05).