Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

Table 6

Sensory evaluation of pasta samples.

Sample	Appearance; (10)	Strand; Quality (10)	Mouth Feel; (10)	Overall; Quality (30)
Control	9.32 ± 0.44	8.51 ± 0.68	8.97 ± 0.35	26.8 ± 0.43
Refined wheat flour	6.83 ± 0.45	5.28 ± 0.63	6.14 ± 0.82	18.25 ± 1.56
SA1	7.63 ± 0.65	5.48 ± 0.72	6.74 ± 0.58	19.85 ± 1.48
SA2	6.85 ± 0.71	7.21 ± 0.86	6.49 ± 0.86	20.55 ± 1.81
SA3	6.24 ± 1.12	6.22 ± 0.9	7.74 ± 1.39	20.2 ± 1.04
Comb1	7.92 ± 0.83	7.26 ± 0.24	8.02 ± 0.54	23.2 ± 0.96
Comb2	8.32 ± 0.61	8.93 ± 0.43	8.55 ± 0.3	25.8 ± 0.54
Comb3	9.11 ± 0.85	8.6 ± 0.71	8.89 ± 0.45	26.6 ± 0.89

D. semolina: semolina (T. durum); refined wheat flour: wheat flour (refined); whole wheat flour: wheat flour (whole); semolina: semolina (T. aestivum); SA1: refined wheat flour (50%) and semolina (50%); SA2: refined wheat flour (50%) and D. semolina (50%); SA3: semolina (50%) and D. semolina (50%); Comb1: T. aestivum wheat flour (50%) & semolina (50%) with additives; Comb2: Refined wheat flour (50%) and D. semolina (50%) with additives; Comb3: semolina (50%) and D. semolina (50%) with additives.