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

Table 5

Protein and dietary fiber content of raw and cooked pastas.

	Protein (g kg^−1)			Dietary fiber (g kg^−1)			Cooked pasta moisture content (g/100g)
	Raw pasta	Cooked pasta	Loss protein	Raw pasta	Cooked pasta	Loss fiber
Control	130.5^bc	144.8^a	14.3	57.0^a	53.9^a	3.1	66.0
L1-10%	128.4^abc	142.8^a	14.4	67.6^b	63.9^b	3.7	69.0
L1-20%	126.3^ab	143.4^a	17.1	78.2^c	71.4^c	6.8	70.0
L1-30%	124.2^a	144.7^a	20.5	88.8^d	82.8^d	6.0	72.3
L2-10%	133.5^cd	151.9^b	18.4	77.1^c	60.4^ab	16.7	68.8
L2-20%	136.4^de	152.8^bc	16.4	97.2^e	80.0^d	17.2	70.4
L2-30%	139.4^e	155.5^c	16.1	117.3^f	104.5^e	12.8	72.1

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