## 3 Results
### Changes in Physical Pasta Properties
\begin{table}
\begin{tabular}{l c c} \hline \hline \multirow{2}{*}{**Sample**} & **Net Power Consumption** & **Moisture Content** \\  & **(W)** & **(\%)** \\ \hline Control & 190.17 \(\pm\) 42.84 \({}^{\text{a}}\) & 10.24 \(\pm\) 0.60 \({}^{\text{a}}\) \\
3\% SCV & 187.59 \(\pm\) 42.29 \({}^{\text{abc}}\) & 10.80 \(\pm\) 0.74 \({}^{\text{ab}}\) \\
5\% SCV & 176.01 \(\pm\) 41.64 \({}^{\text{ac}}\) & 10.79 \(\pm\) 0.60 \({}^{\text{ab}}\) \\
3\% HCV & 202.85 \(\pm\) 56.38 \({}^{\text{abd}}\) & 9.84 \(\pm\) 0.60 \({}^{\text{abc}}\) \\
5\% HCV & 204.42 \(\pm\) 56.91 \({}^{\text{abd}}\) & 9.81 \(\pm\) 0.98 \({}^{\text{abc}}\) \\
3\% WCV & 204.42 \(\pm\) 51.83 \({}^{\text{abd}}\) & 9.61 \(\pm\) 1.13 \({}^{\text{ac}}\) \\
5\% WCV & 198.37 \(\pm\) 51.96 \({}^{\text{abd}}\) & 10.53 \(\pm\) 0.94 \({}^{\text{abc}}\) \\
3\% NHCV & 206.12 \(\pm\) 50.04 \({}^{\text{ad}}\) & 9.86 \(\pm\) 0.79 \({}^{\text{abc}}\) \\
5\% NHCV & 215.02 \(\pm\) 56.04 \({}^{\text{d}}\) & 9.45 \(\pm\) 0.90 \({}^{\text{ac}}\) \\ \hline HCV, Honey C. _unlgaris_; NHCV, New Honey C. _unlgaris_; SCV, Smooth C. _vulgaris_; SD, standard deviation; WCV, White C. _vulgaris_. Different superscript letters indicate groups with significant difference (confidence interval 95%). & & \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Net power consumption of the pasta machine in W and residual moisture content of dry pasta in percent (means \(\pm\) SD). difference in firmness. Further, the addition of 3% SCV and 5% WCV resulted in a slight decrease in firmness compared to the control, but the difference was not significant due to overlapping SDs. The appearance and the measured color of the dry and cooked lasagna sheets are shown in Figure 1.  
The top and bottom surfaces differed in brightness after extrusion and drying (Figure 1a), which is due to air inclusions on the bottom side caused by the nature of the flat matrix (no improvement by changing parameters). However, as it proved difficult to classify sides after cooking (Figure 1b), L*a*b* average values were calculated for all samples without side differentiation (Figure 1c,d). The pictures of the pasta (Figure 1a,b) already show that the samples with SCV became green, and samples with HCV, WCV, and NHCV became more yellowish than the control. This was proven by color measurements  
Figure 1: Appearance and color of the pasta. (**a**) Appearance of the top and bottom of dry lasagna sheets; (**b**) appearance of the top and bottom of cooked lasagna sheets; (**c**) L*a*b* values of dry lasagna sheets (means \(\pm\) SD) and Euclidian color difference (\(\Delta\)E) compared to the respective control; (**d**) L*a*b* values of cooked lasagna sheets (means \(\pm\) SD) and \(\Delta\)E compared to the respective control. Different superscript letters indicate groups with significant difference (confidence interval 95%). HCV, Honey C. _unlgaris_; NHCV, New Honey C. _vulgaris_; SCV, Smooth C. _vulgaris_; SD, standard deviation; WCV, White C. _vulgaris_. of the dry pasta (Figure 1c), showing that all samples except 3% WCV were darker than the control (decreased L* value), the samples with SCV were greener (decreased a* value), the samples with NHCV were redder (increased a* value), and all samples except 3% SCV and 3% WCV were yellower than the control (increased b* values). Similar findings were made for the cooked samples (Figure 1d), but the color differences from the control (\(\Delta\)E values) decreased after cooking, except for the SCV samples. For both dry and cooked, the color difference to the control was lowest for the WCV samples (3% WCV \(\Delta\)E = 5.0 and 3.7; 5% WCV \(\Delta\)E = 9.1 and 6.7), followed by the 3% HCV and the NHCV samples. To reveal differences in the pasta structure that could explain changes in cooking time, water absorption, and firmness, scanning electron images of 10 min-cooked lasagna sheet cross-sections were taken (Supplementary Data, Figure S2 and Figure 2). Images from the outer edge (top/bottom) towards the center show that the edges were softened to varying degrees.