Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

Open Access

Table 2.

Proximate composition of gluten free pasta samples (g per 100 g^-1 db).

Component	Corn pasta	Corn-field bean pasta
Protein	6.55± 0.11^b	14.47± 0.06^a
Fat	3.15 ± 0.06^a	0.82 ± 0.02^b
Ash	0.16 ± 0.03^b	2.44 ± 0.09^a
Fiber	2.21± 0.01^b	5.12 ± 0.12^a

a-b Means with the same superscript within row are not significantly different (p > 0.05).Component

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.