Table 1.

Cooking properties of fresh pasta.

Sample	OCT (min)	WAI (g/100 g)	SI	CL (g/100 g)	IL (g/100 g)
PC	6.30	73.20 ± 0.01 a	1.56 ± 0.03 a	2.37 ± 0.05 d	-
P5	6.30	73.24 ± 0.10 a	1.53 ± 0.04 ab	2.70 ± 0.14 c	1.01 ± 0.03 c
P10	6.45	72.51 ± 0.62 a	1.48 ± 0.03 b	3.11 ± 0.07 b	1.45 ± 0.07 b
P15	6.45	73.24 ± 0.20 a	1.47 ± 0.04 b	3.62 ± 0.06 a	2.19 ± 0.12 a

PC, control pasta without inulin addition; P5, pasta with 5% of inulin added; P10, pasta with 10% of inulin added; P15, pasta with 15% of inulin added. OCT, optimal cooking time; WAI, water absorption index, SI, swelling index; CL, cooking losses; IL, inulin losses. The values represent means of triplicates ± standard deviation; different letters in the same column mean significant statistical differences (p < 0.05) to one-way ANOVA followed by Tukey’s HSD test.