Sample
OCT (min)
Cooking Loss (%)
Swelling Index
Water Absorption (%)
A
dhesiveness (Nmm)
Hardness (N)
15% TP
7.30
8.47 ± 0.07
a
1.72 ± 0.10
b
138 ± 3.65
a
0.58 ± 0.08
a
14.60 ± 1.13
a
15% TP/FPS
9.00
6.91 ± 0.31
c
1.71 ± 0.09
b
139 ± 8.48
a
0.41 ± 0.06
b
13.93 ± 0.67
a,b
15% TP/MSP
8.30
7.94 ± 0.40
b
1.70 ± 0.05
b
140 ± 4.20
a
0.61 ± 0.09
a
13.03 ± 0.92
a,b
15% TP/CSP
8.00
8.53 ± 0.14
a
1.86 ± 0.01
a
144 ± 4.00
a
0.57 ± 0.10
a
12.61 ± 0.81
b
a-c
Mean 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.
