Sensory characteristics

Uncooked Spaghetti

Cooked Spaghetti

Color

Break to Resistance

Overall Quality

Elasticity

Firm ness

Fibrous

Bulkiness

Adhesiveness

Color

Odor

Taste

Overall Quality

CTRL

7.26 ± 0.35^a

6.20 ± 0.34^a

7.09 ± 0.30^a

7.09 ± 0.33^a

6.83 ± 0.30^a

6.83 ± 0.25^a

6.37 ± 0.28^a

6.09 ± 0.28^a

7.00 ± 0.23^a

7.31 ± 0.41^a

7.07 ± 0.44^a

7.09 ± 0.33^a

10% TP

6.48 ± 0.42^b

5.91 ± 0.38^a,b

6.20 ± 0.27^b

5.57 ± 0.33^a

6.50 ± 0.31^a,b

5.78 ± 0.26^b

6.51 ± 0.40^a

6.02 ± 0.40^a

6.80 ± 0.33^a,b

6.21 ± 0.40^b

6.26 ± 0.34^b

6.30 ± 0.34^b

15% TP

6.08 ± 0.20^a,b

5.80 ± 0.24^a,b

6.05 ± 0.25^a,b

5.37 ± 0.31^a

6.31 ± 0.23^a,b

5.68 ± 0.28^b

6.60 ± 0.39^a

6.11 ± 0.40^a

6.30 ± 0.36^b,c

6.01 ± 0.21^b

6.11 ± 0.28^b

6.04 ± 0.38^b,c

20% TP

5.65 ± 0.36^c,d

5.65 ± 0.27^a,b

5.62 ± 0.31^c,d

5.17 ± 0.36^a

6.01 ± 0.34^b

5.28 ± 0.28^b,c

6.65 ± 0.34^a

6.17 ± 0.24^a

6.01 ± 0.23^c

5.81 ± 0.33^b

5.91 ± 0.21^b

5.64 ± 0.37^b,c

25 % TP

5.22 ± 0.27^d

5.36 ± 0.28^b

5.33 ± 0.30^d

5.07 ± 0.36^a

5.25 ± 0.37^c

5.01 ± 0.34^c

6.67 ± 0.33^a

6.24 ± 0.27^a

5.95 ± 0.24^c

6.20 ± 0.33^b

5.55 ± 0.40^b

5.46 ± 0.38^c

^a-cMean in the same column followed by different superscript letters differ significantly (P<0.05).

Table 1: Sensory characteristics of uncooked and cooked dry spaghetti samples obtained in step 1.