Table 6.
Textural attributes of different formulations of Spirulina biomass enriched pasta.
| Level of Incorporation of Spirulina | Firmness (g) | Cut Force (g) | Stickiness (g.s) | Consistency (g.s) | Cohesiveness (g) |
|---|---|---|---|---|---|
| Control | 4912.19 ± 201.08 a | 637.28 ± 27.56 a | 23.68 ± 1.25 c | 23.98 ± 2.77 a | 522.87 ± 16.92 b |
| 2.0% | 3712.86 ± 125.56 b | 585.18 ± 49.81 ab | 41.81 ± 0.95 a | 14.57 ± 2.63 bc | 573.125 ± 18.12 ab |
| 5.0% | 3689.38 ± 170.67 b | 562.01 ± 6.75 b | 39.86 ± 2.42 ab | 14.63 ± 2.54 b | 663.74 ± 11.06 a |
| 7.5% | 3674.50 ± 177.73 b | 538.24 ± 68.91 b | 26.41 ± 0.57 bc | 11.91 ± 1.22 bc | 403.135 ± 12.62 c |
| 10.0% | 2596.45 ± 157.36 c | 531.78 ± 31.10 c | 42.31 ± 1.90 a | 16.66 ± 0.23 b | 580.77 ± 6.41 ab |
| 12.5% | 2818.56 ± 135.46 c | 550.02 ± 18.36 bc | 36.31 ± 1.62 ab | 13.53 ± 0.96 bc | 508.89 ± 19.65 b |
| 15.0% | 2708.12 ± 136.76 c | 542.65 ± 27.46 bc | 25.17 ± 0.53 bc | 15.52 ± 1.13 b | 450.10 ± 14.50 bc |
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).