New Approach to Enrich Pasta with Polyphenols from Grape Marc

Table 3

Sensory characteristics of fresh-extruded (E) and fresh-pasteurized (P) uncooked and cooked spaghetti samples.

Sample	Uncooked spaghetti			Cooked spaghetti
	Color	Odor	Overall quality	Elasticity	Firmness	Bulkiness	Adhesiveness	Color	Odor	Taste	Overall quality
E-CNT	7.52 ± 0.18	7.92 ± 0.18	7.80 ± 0.17	7.50 ± 0.24	7.07 ± 0.34	6.98 ± 0.23	6.75 ± 0.24	7.32 ± 0.31	7.21 ± 0.27	7.21 ± 0.24	7.02 ± 0.31
E-ACTIVE	7.25 ± 0.23	7.80 ± 0.36	7.50 ± 0.33	7.45 ± 0.27	7.21 ± 0.41	7.38 ± 0.27	7.25 ± 0.28	7.25 ± 0.27	7.04 ± 0.37	7.20 ± 0.20	7.23 ± 0.30
P-CNT	7.30 ± 0.18	7.92 ± 0.18	7.45 ± 0.17	7.50 ± 0.24	7.07 ± 0.34	6.95 ± 0.25	7.00 ± 0.24	7.20 ± 0.31	7.21 ± 0.27	7.21 ± 0.24	7.08 ± 0.31
P-ACTIVE	7.08 ± 0.23	7.80 ± 0.36	7.20 ± 0.33	7.45 ± 0.27	7.21 ± 0.41	7.50 ± 0.27	7.50 ± 0.28	7.35 ± 0.27	7.04 ± 0.37	7.20 ± 0.20	7.24 ± 0.30

Data in columns with different superscripts are significantly different ().
E-CNT: fresh-extruded spaghetti samples without the addition of grape marc extract.
E-ACTIVE: fresh-extruded spaghetti samples with the addition of grape marc extract.
P-CNT: fresh-pasteurized spaghetti samples without the addition of grape marc extract.
P-ACTIVE: fresh-pasteurized spaghetti samples with the addition of grape marc extract.