Semolina (g)

Defatted Flaxseed (g)

Wate*

% FFA

% Gelatinization

OAA

Colour (L*)

Colour (a*)

70

10

20

0.306

57.4

7.35

71.88

2.712

90

10

20

0.266

73.72

8.25

70.668

2.449

70

30

20

0.866

63.1

6.9

82.001

3.376

90

30

20

0.84

80.5

7.08

80.448

3.191

70

10

30

0.347

71.96

7.42

70.94

2.812

90

10

30

0.299

84.38

8.3

71.618

2.623

70

30

30

0.89

75.42

7.11

78.935

3.397

90

30

30

0.82

87.86

7.23

80.18

3.058

63.18

20

25

0.778

58.46

6.8

71.329

3.174

96.82

20

25

0.767

84.12

7.3

73.787

2.95

80

3.18

25

0.173

69.14

8.3

69.55

2.21

80

36.82

25

0.995

80.24

7.65

86.279

3.51

80

20

16.59

0.286

69.84

7.3

75.662

3.063

80

20

33.41

0.318

89.66

7.4

74.797

3.077

80

20

25

0.546

83.01

7.65

75.36

3.291

80

20

25

0.521

85.5

7.5

75.085

3.09

80

20

25

0.467

82.66

7.35

74.98

3.01

80

20

25

0.493

82.56

7.82

73.013

3.279

80

20

25

0.461

85.62

7.22

73.132

3.157

80

20

25

0.421

83.46

7.7

75.23

3.276

* Water (ml)=% of Semolina (g)+Defatted Flaxseed (g)
Table 4: Central Composite Rotatable Design with experimental values of response variables for development of defatted flaxseed based pasta.