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Values of technological properties for each pasta analyzed.
| Treatment | Weight Gain (%) | Swelling Index (g/g) | Cooking Loses (%) | Moisture (%) |
|---|---|---|---|---|
| Control | 48.76 a | 2.30 b | 0.85 b | 30.23 b |
| Slsh | 51.53 a | 2.32 b | 2.21 c | 32.61 c |
| Nsh | 43.88 b | 1.82 a | 0.80 b | 30.35 b |
| Wsh | 49.70 a | 2.26 b | 0.12 a | 29.12 a |
SLSH: sea lettuce shiitake pasta; NSH: nori shiitake pasta; WSH wakame shiitake pasta. Different letters indicate significant differences (p < 0.05) among all the pastas for each technological property.
