New Approach to Enrich Pasta with Polyphenols from Grape Marc

Table 2

Cooking quality of dry spaghetti samples.

Sample	OCT (min)	Cooking loss (%)	Swelling index	Water absorption (%)	Hardness (N)	Adhesiveness (Nmm)
CNT	10.00	6.47 ± 0.04	2.06 ± 0.08	165 ± 0.51	7.32 ± 0.52	1.04 ± 0.08
ACTIVE	10.00	4.53 ± 0.21	1.73 ± 0.013	135 ± 0.51	7.25 ± 0.56	0.84 ± 0.05

CNT: samples without the addition of grape marc extract.
ACTIVE: samples with the addition of grape marc extract.
Data in columns with different superscripts are significantly different ().