## 3 Results
### Changes in Sensory Pasta Properties
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline
**Scale/Sample** & **Typical Odor** & **Fishy/Off Odor** & **After/Off Taste** & **Salitiness** & **Bite Resistance** & **Stickiness** & **Color** & **Acceptance** \\ \hline Scale & Low–intense & Low–intense & Absent–very & Low–intense & Soft-firm & Low–intense & Light–dark (given scale) & \\ Control\({}^{1}\) & 6.75 \(\pm\) 0.49 \({}^{\circ}\) & 0.63 \(\pm\) 0.67 \({}^{\circ}\) & 0.96 \(\pm\) 0.97 \({}^{\circ}\) & 0.82 \(\pm\) 1.08 \({}^{\circ}\) & 2.27 \(\pm\) 1.21 \({}^{\circ}\) & 4.12 \(\pm\) 3.14 \({}^{\circ}\) & 1.27 \(\pm\) 0.07 \({}^{\circ}\) & 91\% \\
3\% CV\({}^{1}\) & 2.41 \(\pm\) 1.36 \({}^{\circ}\) & 5.10 \(\pm\) 1.51 \({}^{\circ}\) & 5.21 \(\pm\) 1.54 \({}^{\circ}\) & 3.05 \(\pm\) 2.12 \({}^{\circ}\) & 4.21 \(\pm\) 1.04 \({}^{\circ}\) & 4.39 \(\pm\) 1.55 \({}^{\circ}\) & 12.32 \(\pm\) 0.72 \({}^{\circ}\) & 27\% \\  & & & & & & & & (green) & (3/11) \\
5\% CV\({}^{1}\) & 2.03 \(\pm\) 0.86 \({}^{\circ}\) & 5.20 \(\pm\) 1.95 \({}^{\circ}\) & 5.29 \(\pm\) 1.35 \({}^{\circ}\) & 2.47 \(\pm\) 1.85 \({}^{\circ}\) & 4.12 \(\pm\) 1.72 \({}^{\circ}\) & 4.14 \(\pm\) 1.92 \({}^{\circ}\) & 13.00 \(\pm\) 0.02 \({}^{\circ}\) & 36\% \\  & & & & & & & & (green) & (4/11) \\  & & & & & & & & 2.00 \(\pm\) 0.89 \({}^{\circ}\) & 91\% \\
3\% CV + dG & 3.41 \(\pm\) 1.18 \({}^{\circ}\) & 4.85 \(\pm\) 1.56 \({}^{\circ}\) & 3.51 \(\pm\) 1.20 \({}^{\circ}\) & 2.34 \(\pm\) 1.73 \({}^{\circ}\) & 3.93 \(\pm\) 1.16 \({}^{\circ}\) & 3.55 \(\pm\) 1.85 \({}^{\circ}\) & 12.27 \(\pm\) 1.19 \({}^{\circ}\) & 45\% \\  & & & & & & & & (green) & (5/11) \\
5\% CV + dG & 1.95 \(\pm\) 1.49 \({}^{\circ}\) & 5.14 \(\pm\) 1.90 \({}^{\circ}\) & 5.15 \(\pm\) 1.48 \({}^{\circ}\) & 2.53 \(\pm\) 1.61 \({}^{\circ}\) & 4.54 \(\pm\) 1.89 \({}^{\circ}\) & 3.30 \(\pm\) 1.24 \({}^{\circ}\) & 13.36 \(\pm\) 0.50 \({}^{\circ}\) & 27\% \\  & & & & & & & & (green) & (3/11) \\ AF & 4.57 \(\pm\) 1.93 \({}^{\circ}\) & 2.95 \(\pm\) 1.11 \({}^{\circ}\) & 1.91 \(\pm\) 0.86 \({}^{\circ}\) & 1.79 \(\pm\) 1.19 \({}^{\circ}\) & 3.68 \(\pm\) 1.31 \({}^{\circ}\) & 5.15 \(\pm\) 1.91 \({}^{\circ}\) & 12.68 \(\pm\) 0.46 \({}^{\circ}\) & 28\% \\  & & & & & & & & (brown) & (9/11) \\
3\% CV + AF & 2.44 \(\pm\) 0.97 \({}^{\circ}\) & 5.11 \(\pm\) 1.68 \({}^{\circ}\) & 4.77 \(\pm\) 1.47 \({}^{\circ}\) & 2.21 \(\pm\) 1.62 \({}^{\circ}\) & 4.57 \(\pm\) 1.20 \({}^{\circ}\) & 3.59 \(\pm\) 1.32 \({}^{\circ}\) & 15.00 \(\pm\) 0.02 \({}^{\circ}\) & 36\% \\  & & & & & & & & (brown) & (4/11) \\
5\% CV + AF & 1.88 \(\pm\) 1.45 \({}^{\circ}\) & 6.53 \(\pm\) 1.09 \({}^{\circ}\) & 6.02 \(\pm\) 1.70 \({}^{\circ}\) & 3.27 \(\pm\) 1.51 \({}^{\circ}\) & 4.75 \(\pm\) 1.15 \({}^{\circ}\) & 3.56 \(\pm\) 1.38 \({}^{\circ}\) & 15.64 \(\pm\) 0.81 \({}^{\circ}\) & 26\% \\  & & & & & & & & (brown) & (4/11) \\
3\% CV + dG + & 3.09 \(\pm\) 1.81 \({}^{\circ}\) & 4.14 \(\pm\) 1.98 \({}^{\circ}\) & 4.27 \(\pm\) 1.54 \({}^{\circ}\) & 1.95 \(\pm\) 1.90 \({}^{\circ}\) & 4.31 \(\pm\) 1.35 \({}^{\circ}\) & 3.18 \(\pm\) 1.94 \({}^{\circ}\) & 15.27 \(\pm\) 0.65 \({}^{\circ}\) & 18\% \\
5\% CV + dG + & 1.73 \(\pm\) 0.90 \({}^{\circ}\) & 6.36 \(\pm\) 1.36 \({}^{\circ}\) & 6.64 \(\pm\) 1.57 \({}^{\circ}\) & 2.77 \(\pm\) 1.60 \({}^{\circ}\) & 3.64 \(\pm\) 1.42 \({}^{\circ}\) & 3.50 \(\pm\) 2.12 \({}^{\circ}\) & 15.64 \(\pm\) 0.69 \({}^{\circ}\) & 27\% \\  & & & & & & & & (brown) & (3/11) \\ \hline \multicolumn{10}{c}{\({}^{1}\) Data from [PERSON] et al. [4], \({}^{1}\) Addition of 10 we emphasise the difference to samples that were evaluated on the yellow scale. Different superscript letters indicate groups with significant differences (confidence interval 9%).} \\ \end{tabular}
\end{table} 
Table 4: Sensory evaluation of all past samples by trained German panelists (means \(\pm\) SD).