Utilization of Kañawa (Chenopodium pallidicaule Aellen) Flour in Pasta Making

Table 4

Cooking properties of wheat pasta and wheat-kañawa pasta.

Pasta sample	OCT (min)	Water absorption (g kg^−1)	Swelling index	Cooking loss (g kg^−1)	Firmness (N)	Cohesiveness	Springiness	Chewiness (N)	Resilience
Control	10	1360^a	1.94^a	44.0^a	1.21^c	0.70^d	0.87^d	0.74^e	0.10^c
L1-10%	7	1670^c	2.23^b	59.0^b	1.22^c	0.64^c	0.85^cd	0.66^d	0.08^b
L1-20%	7	1730^d	2.33^c	60.5^b	1.27^c	0.61^b	0.84^c	0.65^d	0.08^b
L1-30%	7	1810^e	2.60^d	68.8^c	1.06^a	0.59^ab	0.72^a	0.45^a	0.06^a
L2-10%	7	1550^b	2.21^b	71.0^c	1.14^b	0.64^c	0.80^b	0.58^c	0.07^a
L2-20%	7	1676^c	2.38^c	76.0^c	1.11^ab	0.57^a	0.71^a	0.45^a	0.06^a
L2-30%	7	1800^e	2.59^d	88.0^d	1.13^b	0.59^ab	0.78^b	0.52^b	0.06^a

Values followed by the same letter within a column are not significantly different ().