New Approach to Enrich Pasta with Polyphenols from Grape Marc

Table 4

Sensory characteristics of dry uncooked and cooked spaghetti samples.

Sample	Uncooked spaghetti			Cooked spaghetti
	Color	Resistance to break	Overall quality	Elasticity	Firmness	Bulkiness	Adhesiveness	Color	Odor	Taste	Overall quality
CNT	7.61 ± 0.32	7.41 ± 0.28	7.47 ± 0.21	7.30 ± 0.30	7.25 ± 0.33	7.21 ± 0.26	7.20 ± 0.33	7.25 ± 0.25	7.31 ± 0.29	7.64 ± 0.38	7.37 ± 0.26
ACTIVE	7.40 ± 0.27	7.30 ± 0.23	7.21 ± 0.24	7.25 ± 0.34	7.20 ± 0.24	7.45 ± 0.32	7.38 ± 0.23	7.20 ± 0.42	7.25 ± 0.42	7.53 ± 0.36	7.31 ± 0.27

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