## 3 Results and Discussion
### Sensory Attributes Results of Pasta  
Cooked pasta must meet consumer acceptability criteria. Therefore, consumer evaluation of sensory attributes is very important. Samples of cooked pasta were evaluated using a 9-point hedonic scale (9 corresponding to \"Extremely pleasant\" and 1 to \"Extremely unpleasant\"), by 10 raters who rated eight quality attributes: appearance, shape, texture, colour, smell, stickiness, and chewing sensation (Table 4). Data are expressed as the mean \(\pm\) SD (n = 10). Different letters superscripts in the same line indicate significant differences between the samples (\(p<0.05\)). Ctrl_1, Ctrl_2, Ctrl_3, Ctrl_4, and Ctrl_5 represent the experimental egg pasta variations containing 0 g, 10 g, 20 g, 50 g, and 100 g whole egg; AU_1, AU_2, AU_3, AU_4, and AU_5 represent the experimental egg pasta variations containing 0 g, 10 g, 20 g, 50 g, and 100 g whole egg and a constant concentration of wild garlic leaves (20 g). \begin{table}
\begin{tabular}{c c c c c c c c c c c} \hline \hline
**Sample** & **Texture** & **Form** & **Appearance** & **Colour** & **Taste** & **Smell** & **Sticky** & **Chewing** & **Overall** \\  & & & & & & & & & & & **Sensation** & **Quality** \\ \hline AU\_1 & 7.30 \(\pm\) 0.48 \({}^{\text{h}c}\) & 7.40 \(\pm\) 0.58 \({}^{\text{h}c}\) & 7.50 \(\pm\) 0. The mean scores obtained in the sensory evaluation of supplemented pasta, cooked at optimal time, are shown in Table 4. The results obtained vary between samples but also between the attributes analysed, with a difference between samples fortified (AU_1-AU_5) with wild garlic leaves and those with (Ctrl_2-Ctrl_5) or without egg (Ctrl_1). Thus, the consumers liked the pasta fortified with wild garlic leaves, with the five fortified variants recording the highest overall score compared to the control samples (Table 4). The AU_2 sample was the tasters' preferences with an overall score of 8.15 points, being classified in the very pleasant-extremely pleasant category. The absence or increase in egg concentration in cooked pasta indicates changes in the raters' preferences. The egg-free samples, AU_1 and Ctrl_1, had the lowest overall scores (7.39 and 7.13, respectively) and were categorized as pastas with pleasant sensory characteristics. With increasing egg concentration in the pasta (AU_3, AU_4, AU_5 and respectively Ctrl_3, Ctrl_4, Ctrl_5), tasters' preferences changed; some attributes improved (appearance, colour, stickiness), others were maintained (appearance, shape, smell, taste) and others depreciated (chewing sensation, texture), the evolution being different depending on the sample. The addition of whole egg in high concentrations in the dough formation resulted in a firm product, the results evidenced by the mean scores of some quality attributes, the most affected being chew perception and texture. This firmness, according to [PERSON] et al. 2019 [PERSON] et al. (2019), would be due to egg albumin, which is responsible for strengthening the protein matrix. However, the lipids contained in the egg interact with amylose during the cooking of pasta, which results in less loss of dry matter during cooking and less stickiness of cooked pasta. The colour of pasta improves with increasing egg yolk content because carotenoid pigments cause pasta to become more yellow ([PERSON] et al., 2019). In conclusion, the raters were able to differentiate between pasta samples, evaluating the quality attributes differently according to their perception and preference. The pasta with the lowest amount of egg (AU_2, with 10 g) fortified with wild garlic leaves was in the evaluators' preferences at a small distance from the pasta with wild garlic and 20 g egg concentration (AU_3). The egg-free pasta (Ctrl_1) received the lowest ratings in terms of texture, appearance, colour, stickiness, and perceived chewing sensation. protein was recorded in Ctrl_5 (37.28 g) and the lowest amount of protein was recorded in Ctrl_1 (24.72 g).