Pasta unripe plantain flour

Pasta Rice/amaranths hydrolyzed low-phe

Pasta wheat semolina/ cassava flour/ beet juice

pH

6.2 ± 0.0

6.2 ± 0.0

6.4 ± 0.0

Titratable Acidity (%) as H2SO4

0.03 ± 0.0

0.05 ± 0.0

0.06 ± 0.0

ΔE (Color changes)

2.3 ± 0.11

Not determined

26.2 ± 0.05

White Index

58.2 ± 0.2

Not apply

Not determined

Water Activity (Aw)

0.4 ± 0.0

Not determined

0.3 ± 0.0

Global Acceptation

7/9

7/9

7/7

Cooking Time (minutes)

4.0 ± 1.0

10.0 ± 1.0

10.5 ± 1.0

Weight Gain (g)

5.5 ± 0.0

8.8 ± 0.1

ND

Losses of Solids (g)

1.6 ± 0.0

0.5 ± 0.1

1.6 ± 0.0