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

Table 2

Cooking and textural properties of sweet corn “milk” residue- (SCMR-) fortified pasta samples with various replacement ratios.

	SCMR-fortified pasta samples with different replacement ratios (%)^i
	0%	5%	10%	15%	20%
Optimal cooking time (min)	^e	^d	^c	^b	^a
Cooking loss (%)	^a	^b	^c	^d	^e
Swelling index (SI)	^b	^a	^a	^a	^a
Water absorption index (WAI)	^b	^a	^a	^a	^a
Cohesiveness	^e	^d	^c	^b	^a
Chewiness (g)	^b	^d	^c	^b	^a
Tensile strength (kPa)	^d	^c	^c	^b	^a
Elongation rate (%)	^d	^d	^c	^b	^a

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, ).