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

Table 3

Extensograph characteristics of pasta dough.

Sample	Resistance (BU)	Maximum resistance (BU)	Extensibility (mm)	Resistance/extensibility	Maximum resistance/extensibility	Energy (cm^2)
C	476 ± 1.32^d	636 ± 2.05^a	138 ± 1.17^a	3.61 ± 0.02^d	3.91 ± 0.08^d	114 ± 1.07^a
A10	498 ± 1.11^c	476 ± 2.09^d	122 ± 1.12^b	3.91 ± 0.01^c	4.41 ± 0.03^c	84 ± 0.95^b
A15	521 ± 1.19^b	528 ± 2.03^c	120 ± 1.16^c	4.35 ± 0.15^b	4.61 ± 0.06^b	81 ± 1.01^c
A20	571 ± 1.16^a	602 ± 2.06^b	104 ± 1.15^d	5.50 ± 0.13^a	5.79 ± 0.03^a	80 ± 0.91^c

The mean ± SD (standard deviation) within rows with different small letters differs significantly (). C, control (without amaranth); A₁₀, pasta with 10% amaranth; A₁₅, pasta with 15% amaranth; A₂₀, pasta with 20% amaranth.