Table 5.
Color parameters and sensorial traits of fiber-enriched pasta (FEP).
| Color Parameters | CP | FEP-1 | FEP-2,3,8 | FEP-4 | FEP-5 | FEP-6 | FEP-7 | FEP-9 | FEP-10 | FEP-11 |
|---|---|---|---|---|---|---|---|---|---|---|
| L* | 68.82 ± 0.00 a | 59.02 ± 0.02 e | 58.66 ± 0.00 f | 49.21 ± 0.02 j | 57.14 ± 0.00 g | 59.52 ± 0.01 d | 49.56 ± 0.01 i | 60.22 ± 0.01 c | 54.32 ± 0.06 h | 60.43 ± 0.00 b |
| a* | 0.84 ± 0.04 i | 1.79 ± 0.03 a | 1.61 ± 0.07 c | 1.32 ± 0.03 f | 1.51 ± 0.06 d | 1.19 ± 0.08 h | 1.38 ± 0.02 e | 1.27 ± 0.01 g | 1.64 ± 0.09 b | 1.19 ± 0.01 h |
| b* | 13.24 ± 0.01 a | 12.46 ± 0.08 e | 12.26 ± 0.03 f | 11.80 ± 0.00 j | 12.24 ± 0.00 g | 12.60 ± 0.00 d | 11.93 ± 0.05 i | 12.71 ± 0.00 c | 11.97 ± 0.01 h | 12.78 ± 0.04 b |
| ΔE | ---- | 9.87 ± 0.03 f | 10.23 ± 0.01 e | 19.66 ± 0.03 a | 11.74 ± 0.01 d | 9.32 ± 0.03 g | 19.31 ± 0.02 b | 8.62 ± 0.01 h | 14.57 ± 0.04 c | 8.40 ± 0.03 i |
| Sensory properties • | ||||||||||
| Color | 8.76 ± 1.96 a | 8.11 ± 1.70 e | 6.71 ± 1.25 f | 5.86 ± 1.36 j | 6.54 ± 1.22 g | 8.32 ± 1.20 d | 6.19 ± 1.10 i | 8.56 ± 1.82 c | 6.46 ± 1.70 h | 8.61 ± 1.09 b |
| Taste | 8.91 ± 1.84 a | 7.94 ± 1.68 e | 6.54 ± 1.19 f | 5.93 ± 1.83 j | 6.40 ± 1.37 g | 8.09 ± 1.27 d | 6.13 ± 0.98 i | 8.37 ± 1.18 c | 6.29 ± 1.67 h | 8.41 ± 1.10 b |
| Flavor | 8.09 ± 1.57 a | 7.44 ± 1.64 e | 6.03 ± 1.27 f | 5.58 ± 1.56 j | 5.91 ± 1.61 g | 7.54 ± 1.02 d | 5.69 ± 1.12 i | 7.85 ± 1.77 c | 5.78 ± 1.61 h | 7.88 ± 1.45 b |
| Texture | 8.93 ± 1.40 a | 7.83 ± 1.82 e | 6.43 ± 1.34 f | 6.02 ± 1.79 j | 6.33 ± 1.52 g | 7.92 ± 1.17 d | 6.13 ± 1.17 i | 8.17 ± 1.01 c | 6.22 ± 1.89 h | 8.21 ± 1.27 b |
| Overall acceptability | 8.87 ± 1.21 a | 8.07 ± 1.93 e | 6.67 ± 1.31 f | 6.05 ± 1.83 j | 6.53 ± 1.41 g | 8.22 ± 1.08 d | 6.26 ± 1.09 i | 8.49 ± 1.89 c | 6.43 ± 1.32 h | 8.53 ± 1.13 b |
* Values are means ± SD. Means within a row with different superscript letters are significantly different (p < 0.05). • Mean values of hedonic test from 25 panelists (15 males and 10 females at 21–30 years old), FEP-2,3,8 is the center point, and its value is the average of the three central points. CP: control pasta, L*: whiteness, a*: redness, b*: yellowness’, color difference.