Uncooked Spaghetti Cooked Spaghetti
Color Break to Resistance Overall Quality Elasticity Firm ness Fibrous Bulkiness Adhesiveness Color Odor Taste Overall Quality
CTRL 7.26 ± 0.35a 6.20 ± 0.34a 7.09 ± 0.30a 7.09 ± 0.33a 6.83 ± 0.30a 6.83 ± 0.25a 6.37 ± 0.28a 6.09 ± 0.28a 7.00 ± 0.23a 7.31 ± 0.41a 7.07 ± 0.44a 7.09 ± 0.33a
10% TP 6.48 ± 0.42b 5.91 ± 0.38a,b 6.20 ± 0.27b 5.57 ± 0.33a 6.50 ± 0.31a,b 5.78 ± 0.26b 6.51 ± 0.40a 6.02 ± 0.40a 6.80 ± 0.33a,b 6.21 ± 0.40b 6.26 ± 0.34b 6.30 ± 0.34b
15% TP 6.08 ± 0.20a,b 5.80 ± 0.24a,b 6.05 ± 0.25a,b 5.37 ± 0.31a 6.31 ± 0.23a,b 5.68 ± 0.28b 6.60 ± 0.39a 6.11 ± 0.40a 6.30 ± 0.36b,c 6.01 ± 0.21b 6.11 ± 0.28b 6.04 ± 0.38b,c
20% TP 5.65 ± 0.36c,d 5.65 ± 0.27a,b 5.62 ± 0.31c,d 5.17 ± 0.36a 6.01 ± 0.34b 5.28 ± 0.28b,c 6.65 ± 0.34a 6.17 ± 0.24a 6.01 ± 0.23c 5.81 ± 0.33b 5.91 ± 0.21b 5.64 ± 0.37b,c
25 % TP 5.22 ± 0.27d 5.36 ± 0.28b 5.33 ± 0.30d 5.07 ± 0.36a 5.25 ± 0.37c 5.01 ± 0.34c 6.67 ± 0.33a 6.24 ± 0.27a 5.95 ± 0.24c 6.20 ± 0.33b 5.55 ± 0.40b 5.46 ± 0.38c
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.