Sample OCT (min) Cooking Loss (%) Swelling Index Water Absorption (%) Adhesiveness (Nmm) Hardness (N)
15% TP 7.30 8.47 ± 0.07a 1.72 ± 0.10b 138 ± 3.65a 0.58 ± 0.08a 14.60 ± 1.13a
15% TP/FPS 9.00 6.91 ± 0.31c 1.71 ± 0.09b 139 ± 8.48a 0.41 ± 0.06b 13.93 ± 0.67a,b
15% TP/MSP 8.30 7.94 ± 0.40b 1.70 ± 0.05b 140 ± 4.20a 0.61 ± 0.09a 13.03 ± 0.92a,b
15% TP/CSP 8.00 8.53 ± 0.14a 1.86 ± 0.01a 144 ± 4.00a 0.57 ± 0.10a 12.61 ± 0.81b
a-cMean in the same column followed by different superscript letters differ significantly (P<0.05).
Table 5: Cooking quality of spaghetti enriched with tomato peels flours at different particle size studied in step 2.