Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

Table 1

Chemical characteristics of raw materials (dwb).

%	Semolina	Amaranth
Moisture	11.72 ± 0.01^b	14.98 ± 0.08^a
Fat	0.86 ± 0.29^b	6.58 ± 0.04^a
Protein	12.72 ± 0.04^b	15.79 ± 0.08^a
Crude fiber	1.07 ± 0.4^b	13.32 ± 0.05^a

The mean ± SD (standard deviation) within rows with different small letters differs significantly ().