. 2022 Apr 30;27(9):2868. doi: 10.3390/molecules27092868

Table 3.

Chemical composition of fiber-enriched pasta (FEP) (g/100 g).

Chemical Composition	CP	FEP-1	FEP-2,3,8	FEP-4	FEP-5	FEP-6	FEP-7	FEP-9	FEP-10	FEP-11
Moisture	10.08 ± 0.12 ^a	9.67 ± 0.00 ^c	9.59 ± 0.11 ^f	9.41 ± 0.32 ^j	9.54 ± 0.27 ^g	9.62 ± 0.78 ^e	9.45 ± 0.14 ⁱ	9.65 ± 0.00 ^d	9.49 ± 0.01 ^h	9.72 ± 0.02 ^b
Protein	11.04 ± 0.27 ^a	10.48 ± 0.16 ^g	10.56 ± 0.13 ^f	10.32 ± 0.09 ^h	10.59 ± 0.12 ^e	10.81 ± 0.40 ^c	10.23 ± 0.10 ⁱ	10.79 ± 0.17 ^d	10.25 ± 0.22 ⁱ	10.89 ± 0.30 ^b
Fat	1.14 ± 0.10 ^a	1.01 ± 0.01 ^d	1.02 ± 0.04 ^d	0.99 ± 0.07 ^e	1.04 ± 0.03 ^c	1.05 ± 0.02 ^c	0.97 ± 0.00 ^e	1.04 ± 0.02 ^c	0.98 ± 0.00 ^e	1.07 ± 0.06 ^b
TDF	0.58 ± 0.09 ^j	7.80 ± 0.15 ^f	8.08 ± 0.19 ^e	12.07 ± 0.08 ^a	9.45 ± 0.12 ^d	5.64 ± 0.26 ^g	11.88 ± 0.32 ^b	5.55 ± 0.38 ^h	10.41 ± 0.29 ^c	4.12 ± 0.21 ⁱ
IDF	0.38 ± 0.02 ^j	5.54 ± 0.07 ^f	5.90 ± 0.13 ^e	9.17 ± 0.21 ^a	6.99 ± 0.16 ^d	3.95 ± 0.10 ^g	9.03 ± 0.14 ^b	3.83 ± 0.25 ^h	7.81 ± 0.27 ^c	2.76 ± 0.17 ⁱ
SDF	0.20 ± 0.00 ^j	2.26 ± 0.01 ^e	2.18 ± 0.00 ^f	2.90 ± 0.06 ^a	2.46 ± 0.01 ^d	1.69 ± 0.00 ^h	2.85 ± 0.00 ^b	1.72 ± 0.11 ^g	2.60 ± 0.00 ^c	1.36 ± 0.05 ⁱ
Ash	1.28 ± 0.13 ^a	1.09 ± 0.12 ^e	1.00 ± 0.17 ^f	0.77 ± 0.00 ^j	0.89 ± 0.00 ^g	1.13 ± 0.02 ^d	0.84 ± 0.00 ^h	1.19 ± 0.20 ^c	0.82 ± 0.00 ⁱ	1.22 ± 0.01 ^b
SC	85.96 ± 1.54 ^a	79.62 ± 0.81 ^e	79.33 ± 1.91 ^f	75.86 ± 1.45 ^j	78.03 ± 1.51 ^g	81.37 ± 1.20 ^d	76.07 ± 0.92 ⁱ	81.43 ± 0.81 ^c	77.53 ± 1.53 ^h	82.69 ± 0.40 ^b

Values are means ± SD. Means within a row with different superscript letters are significantly different (p < 0.05). FEP-2,3,8 is the center point, and their value is the average of the three central points. TDF: total dietary fibers; IDF: insoluble dietary fibers; SDF: soluble dietary fibers; SC: soluble carbohydrates, CP: control pasta.