Energy Saving Process Scheme and Quality of Wheat-Cassava Spaghetti Using Fresh Cassava Substitution

Table 3

Texture profile analysis and water absorption index for the various spaghetti products.

	Hardness (N)^1	Cohesiveness^1	Adhesiveness (Nm × 10^-4)^1	WAI (g/100 g uncooked spaghetti)^1
WFS	^a	^a	^a	^a
CWFS	^a,b	^a	^a	^a,b
CDWFS	^b	^a	^a	^b,c
CSP	^c	^a	^a	^a,c

¹Values reported are (SD) for three replications for each spaghetti product. Means with different superscript letters within the same column are significantly different (). WAI = water absorption index; WFS = wheat flour-based spaghetti; CWFS = cassava flour-wheat flour-based spaghetti; CDWFS = cassava dough-wheat flour-based spaghetti; CSP = wheat semolina-based commercial spaghetti product.