4 Open in new tab Cooking... | Oxford Academic

4

Open in new tab

Cooking characteristics of pasta produced from a range of Syrian durum wheat cultivar

Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Optimum time plus six min.			Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Cooked weight (g)	Residue (g)	Firmness (g cm⁻¹)	Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Sham-1	9.50^a	30.22^a	6.10^a	3.80^a	37.06^a	7.93^a	3.10^a	102.1^a	105^a	8.5^a
Sham-3	9.00^b	30.11^a	6.23^a,b	3.60^a	37.29^a	7.87^a	2.90^a	94.3^b	55^b	8.0^b
Sham-5	9.50^a	30.27^a	6.07^a	4.50^b	36.50^a	6.77^a	3.40^a,b	99.5^a,c	77^c	7.0^C
Bohouth-5	9.50^a	30.50^a	5.90^a	3.70^a	35.87^a	7.60^a	3.10^a	97.4^b,c	67^b,c	7.0^C
Bohouth-7	9.50^a	29.56^a	6.50^b	4.40^b	34.93^a	7.90^a	3.70^b,c	98.6^c	53^b	8.5^a
Douma-1105	10.00^c	30.27^a	7.33^c	3.80^a	35.13^a	8.33^a	3.20^a	100.6^c	37^b	8.0^b
Douma-18861	10.50^c	29.55^a	6.13^a,b	5.50^c	34.67^a	7.33^a	4.10^c	101.5^a,c	53^b	9.0^d
Douma-26827	9.00^b	29.67^a	6.72^b	4.20^a,b	35.46^a	7.77^a	3.20^a	104.3^a,c	73^c	8.5^a
Douma-29019	9.50^a	29.67^a	6.20^a	4.50^b	35.38^a	7.70^a	3.60^a,b	100.2^c	41^b	8.5^a

Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Optimum time plus six min.			Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Cooked weight (g)	Residue (g)	Firmness (g cm⁻¹)	Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Sham-1	9.50^a	30.22^a	6.10^a	3.80^a	37.06^a	7.93^a	3.10^a	102.1^a	105^a	8.5^a
Sham-3	9.00^b	30.11^a	6.23^a,b	3.60^a	37.29^a	7.87^a	2.90^a	94.3^b	55^b	8.0^b
Sham-5	9.50^a	30.27^a	6.07^a	4.50^b	36.50^a	6.77^a	3.40^a,b	99.5^a,c	77^c	7.0^C
Bohouth-5	9.50^a	30.50^a	5.90^a	3.70^a	35.87^a	7.60^a	3.10^a	97.4^b,c	67^b,c	7.0^C
Bohouth-7	9.50^a	29.56^a	6.50^b	4.40^b	34.93^a	7.90^a	3.70^b,c	98.6^c	53^b	8.5^a
Douma-1105	10.00^c	30.27^a	7.33^c	3.80^a	35.13^a	8.33^a	3.20^a	100.6^c	37^b	8.0^b
Douma-18861	10.50^c	29.55^a	6.13^a,b	5.50^c	34.67^a	7.33^a	4.10^c	101.5^a,c	53^b	9.0^d
Douma-26827	9.00^b	29.67^a	6.72^b	4.20^a,b	35.46^a	7.77^a	3.20^a	104.3^a,c	73^c	8.5^a
Douma-29019	9.50^a	29.67^a	6.20^a	4.50^b	35.38^a	7.70^a	3.60^a,b	100.2^c	41^b	8.5^a

^aMeans values in the same column, followed by a different letter are significantly different (P < 0.05).

4

Open in new tab

Cooking characteristics of pasta produced from a range of Syrian durum wheat cultivar

Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Optimum time plus six min.			Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Cooked weight (g)	Residue (g)	Firmness (g cm⁻¹)	Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Sham-1	9.50^a	30.22^a	6.10^a	3.80^a	37.06^a	7.93^a	3.10^a	102.1^a	105^a	8.5^a
Sham-3	9.00^b	30.11^a	6.23^a,b	3.60^a	37.29^a	7.87^a	2.90^a	94.3^b	55^b	8.0^b
Sham-5	9.50^a	30.27^a	6.07^a	4.50^b	36.50^a	6.77^a	3.40^a,b	99.5^a,c	77^c	7.0^C
Bohouth-5	9.50^a	30.50^a	5.90^a	3.70^a	35.87^a	7.60^a	3.10^a	97.4^b,c	67^b,c	7.0^C
Bohouth-7	9.50^a	29.56^a	6.50^b	4.40^b	34.93^a	7.90^a	3.70^b,c	98.6^c	53^b	8.5^a
Douma-1105	10.00^c	30.27^a	7.33^c	3.80^a	35.13^a	8.33^a	3.20^a	100.6^c	37^b	8.0^b
Douma-18861	10.50^c	29.55^a	6.13^a,b	5.50^c	34.67^a	7.33^a	4.10^c	101.5^a,c	53^b	9.0^d
Douma-26827	9.00^b	29.67^a	6.72^b	4.20^a,b	35.46^a	7.77^a	3.20^a	104.3^a,c	73^c	8.5^a
Douma-29019	9.50^a	29.67^a	6.20^a	4.50^b	35.38^a	7.70^a	3.60^a,b	100.2^c	41^b	8.5^a

Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Optimum time plus six min.			Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Cultivars	Optimum- cooking time in minute	Actual cooked wt. (g)	Residue (g)	Firmness (g cm⁻¹)	Cooked weight (g)	Residue (g)	Firmness (g cm⁻¹)	Breaking force of dried pasta (g)	Number of checks of dried pasta	Colour score of dried pasta
Sham-1	9.50^a	30.22^a	6.10^a	3.80^a	37.06^a	7.93^a	3.10^a	102.1^a	105^a	8.5^a
Sham-3	9.00^b	30.11^a	6.23^a,b	3.60^a	37.29^a	7.87^a	2.90^a	94.3^b	55^b	8.0^b
Sham-5	9.50^a	30.27^a	6.07^a	4.50^b	36.50^a	6.77^a	3.40^a,b	99.5^a,c	77^c	7.0^C
Bohouth-5	9.50^a	30.50^a	5.90^a	3.70^a	35.87^a	7.60^a	3.10^a	97.4^b,c	67^b,c	7.0^C
Bohouth-7	9.50^a	29.56^a	6.50^b	4.40^b	34.93^a	7.90^a	3.70^b,c	98.6^c	53^b	8.5^a
Douma-1105	10.00^c	30.27^a	7.33^c	3.80^a	35.13^a	8.33^a	3.20^a	100.6^c	37^b	8.0^b
Douma-18861	10.50^c	29.55^a	6.13^a,b	5.50^c	34.67^a	7.33^a	4.10^c	101.5^a,c	53^b	9.0^d
Douma-26827	9.00^b	29.67^a	6.72^b	4.20^a,b	35.46^a	7.77^a	3.20^a	104.3^a,c	73^c	8.5^a
Douma-29019	9.50^a	29.67^a	6.20^a	4.50^b	35.38^a	7.70^a	3.60^a,b	100.2^c	41^b	8.5^a

^aMeans values in the same column, followed by a different letter are significantly different (P < 0.05).