Semolina (g)

Flaxseed      (g)

Water*

% FFA

% Gelatinization

OAA

Colour (L*)

Colour (a*)

70

10

15

1.385

48.628

7.265

62.99

3.002

90

10

15

1.316

58.886

8.165

61.778

2.739

70

30

15

3.532

55.732

6.815

73.111

3.666

90

30

15

3.43

69.26

6.995

71.558

3.481

70

10

20

1.392

52.856

7.335

62.05

3.102

90

10

20

1.325

62.17

8.215

62.728

2.813

70

30

20

3.651

63.714

7.025

70.045

3.687

90

30

20

3.577

73.114

7.145

71.29

3.348

63.18

20

17.5

3.127

48.172

6.715

61.439

3.464

96.82

20

17.5

2.86

70.342

7.215

63.897

3.044

80

3.18

17.5

0.83

61.886

8.315

61.365

2.3

80

36.82

17.5

4.49

73.714

7.465

77.389

3.75

80

20

13.29

2.58

49.2

7.215

67.772

3.353

80

20

21.7

2.61

62.056

7.315

66.907

3.367

80

20

17.5

2.87

63.376

7.565

67.47

3.581

80

20

17.5

2.42

59.142

7.415

67.195

3.38

80

20

17.5

2.91

60.064

7.265

67.03

3.3

80

20

17.5

2.48

63.738

7.735

65.313

3.569

80

20

17.5

2.97

59.668

7.135

65.242

3.447

80

20

17.5

2.38

63.94

7.615

67.24

3.566

* Water (ml)=% of Semolina (g)+Flaxseed (g)
Table 3: Central Composite Rotatable Design with experimental values of response variables for development of flaxseed based pasta.