Utilizing Sweet Corn “Milk” Residue to Develop Fiber-Rich Pasta: Effects of Replacement Ratio and Transglutaminase Treatment on Pasta Quality

Table 1

Proximate composition and color parameters of sweet corn “milk” residue- (SCMR-) fortified pasta samples with different replacement ratios.

	SCMR-fortified pasta samples with various replacement ratios (%)^i
	0%	5%	10%	15%	20%
Crude protein (%, dw)	^b	^ab	^ab	^ab	^a
Lipid (%, dw)	^a	^b	^c	^d	^e
Total carbohydrate (%, dw)	^c	^bc	^ab	^a	^a
Starch (%, dw)	^d	^cd	^c	^b	^a
Ash (%, dw)	^a	^a	^b	^b	^c
	^b	^b	^ab	^a	7^a
	^b	^b	^ab	^a	^a
	^a	^b	^c	^d	^e
	^a	^b	^c	^d	^e

ⁱThe results are presented as deviation (). Significant differences between values within the same row do not share the same superscript letters (a-d) (Turkey’s comparison test, ).