Uncooked Spaghetti Cooked Spaghetti
Color Break to Resistance Overall Quality Elasticity Firmness Fibrous Bulkiness Adhesiveness Color Odor Taste Overall Quality
15% TP 6.08 ± 0.20b 5.80 ± 0.24a 6.05 ± 0.25b 5.37 ± 0.31a 6.31 ± 0.23a 5.68 ± 0.28a,b 6.60 ± 0.39a,b 6.11 ± 0.40a,b 6.30 ± 0.36b 6.01 ± 0.21° 6.11 ± 0.28b 6.04 ± 0.38b
15% TP/FPS 7.21 ± 0.27a 6.32 ± 0.34a 6.84 ± 0.32a 6.04 ± 0.34a 6.35 ± 0.36a 6.26 ± 0.34a 6.85 ± 0.34a 6.63 ± 0.35° 7.16 ± 0.32a 6.04 ± 0.23° 6.81 ± 0.24a 6.98 ± 0.27a
15% TP/MPS 7.18 ± 0.23a 6.10 ± 0.31a 6.59 ± 0.31a,b 5.69 ± 0.40a 6.20 ± 0.33a 6.10 ± 0.28a,b 6.56 ± 0.40a,b 6.02 ± 0.40a,b 7.12 ± 0.24a 6.06 ± 0.23° 6.73 ± 0.22a 6.53 ± 0.43a,b
15% TP/CMS 6.09 ± 0.39b 5.94 ± 0.35a 6.11 ± 0.24b 5.64 ± 0.35a 6.07 ± 0.26a 5.54 ± 0.28b 6.00 ± 0.28b 5.75 ± 0.31b 6.39 ± 0.48b 6.08 ± 0.26° 6.09 ± 0.28b 6.15 ± 0.30b
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.