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

Table 3

Cooking and textural properties of pasta samples fortified with 20% sweet corn “milk” residue (SCMR) powder and treated with transglutaminase (TG) at various enzyme concentrations.

	Control pasta^j	SCMR-fortified pasta samples with 20% replacement ratio treated with TG at various enzyme concentrations (U/g protein)^i
		0	0.25	0.50	0.75	1.00	1.25
Optimal cooking time (min)	^e	^a	^b	^c	^d	^b	^a
Cooking loss (%)	^a	^e	^d	^cd	^b	^c	^cd
Swelling index	^b	^a	^a	^a	^a	^a	^a
Water absorption index	^b	^a	^a	^a	^a	^a	^a
Cohesiveness	^d	^a	^ab	^b	^c	^ab	^ab
Chewiness (g)	^c	^a	^ab	^b	^c	^ab	^a
Tensile strength (kPa)	^cd	^a	^b	^bc	^d	^bc	^b
Elongation rate (%)	^e	^a	^abc	^bc	^d	^c	^ab

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, ). ^jThe control pasta is the pasta sample without SCMR powder and transglutaminase addition.