Sensory characteristics

Uncooked Spaghetti

Cooked Spaghetti

Color

Break to Resistance

Overall Quality

Elasticity

Firmness

Fibrous

Bulkiness

Adhesiveness

Color

Odor

Taste

Overall Quality

15% TP

6.08 ± 0.20^b

5.80 ± 0.24^a

6.05 ± 0.25^b

5.37 ± 0.31^a

6.31 ± 0.23^a

5.68 ± 0.28^a,b

6.60 ± 0.39^a,b

6.11 ± 0.40^a,b

6.30 ± 0.36^b

6.01 ± 0.21°

6.11 ± 0.28^b

6.04 ± 0.38^b

15% TP/FPS

7.21 ± 0.27^a

6.32 ± 0.34^a

6.84 ± 0.32^a

6.04 ± 0.34^a

6.35 ± 0.36^a

6.26 ± 0.34^a

6.85 ± 0.34^a

6.63 ± 0.35°

7.16 ± 0.32^a

6.04 ± 0.23°

6.81 ± 0.24^a

6.98 ± 0.27^a

15% TP/MPS

7.18 ± 0.23^a

6.10 ± 0.31^a

6.59 ± 0.31^a,b

5.69 ± 0.40^a

6.20 ± 0.33^a

6.10 ± 0.28^a,b

6.56 ± 0.40^a,b

6.02 ± 0.40^a,b

7.12 ± 0.24^a

6.06 ± 0.23°

6.73 ± 0.22^a

6.53 ± 0.43^a,b

15% TP/CMS

6.09 ± 0.39^b

5.94 ± 0.35^a

6.11 ± 0.24^b

5.64 ± 0.35^a

6.07 ± 0.26^a

5.54 ± 0.28^b

6.00 ± 0.28^b

5.75 ± 0.31^b

6.39 ± 0.48^b

6.08 ± 0.26°

6.09 ± 0.28^b

6.15 ± 0.30^b

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

Table 2: Sensory characteristics of uncooked and cooked dry spaghetti samples obtained in step 2.