## 3 Results
### Changes in Physical Pasta Properties  
According to [PERSON] et al. [19], cooking time, cooking loss, and swelling index/water absorption are important pasta quality parameters. A change in cooking time indicates changes in the rates of water penetration and starch gelatinization, while a change in cooking loss indicates a change in starch release to the cooking water [19]. When looking at the pasta quality parameters (Table 4), the cooking time for all samples with added algae decreased by 10-20 s compared to the control but only significantly for the sample with 3% NHCV. Only the samples with NHCV also showed a significant reduction in water absorption, while no significant differences were observed in cooking losses, indicating the formation of stable carbohydrate and protein networks. Firmness when cut with a blunt blade, which should reflect the bite resistance of teeth, significantly increased for samples with 3% HCV, 3% WCV, 3% NHCV, and 5% NHCV compared to the control, the 3% SCV sample, and the 5% WCV sample (Table 4). However, due to the large SDs of the 5% SCV and 3% NHCV samples, it cannot be clearly stated whether there is a concentration-related \begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multirow{2}{*}{**Cooking Time**} & **Water** & \multirow{2}{*}{**Cooking Losses**} & **Bite** \\  & & **Absorption** & & **(\%)** & **Resistance/Firmness** \\  & & **(\%)** & & **(kPa)** \\ \hline Control & 190.0 \(\pm\) 15.0 \({}^{\text{a}}\) & 105.0 \(\pm\) 6.5 \({}^{\text{a}}\) & 0.3 \(\pm\) 0.1 \({}^{\text{a}}\) & 333.2 \(\pm\) 58.5 \({}^{\text{a}}\) \\
3\% SCV & 180.0 \(\pm\) 00.0 \({}^{\text{ab}}\) & 96.9 \(\pm\) 1.6 \({}^{\text{ab}}\) & 0.4 \(\pm\) 0.1 \({}^{\text{a}}\) & 297.1 \(\pm\) 45.6 \({}^{\text{a}}\) \\
5\% SCV & 183.3 \(\pm\) 05.0 \({}^{\text{a}}\) & 97.0 \(\pm\) 4.2 \({}^{\text{ab}}\) & 0.4 \(\pm\) 0.1 \({}^{\text{a}}\) & 386.3 \(\pm\) 103.3 \({}^{\text{ab}}\) \\
3\% HCV & 180.0 \(\pm\) 00.0 \({}^{\text{ab}}\) & 100.7 \(\pm\) 3.1 \({}^{\text{a}}\) & 0.4 \(\pm\) 0.0 \({}^{\text{a}}\) & 407.0 \(\pm\) 32.3 \({}^{\text{bc}}\) \\
5\% HCV & 181.1 \(\pm\) 03.3 \({}^{\text{ab}}\) & 95.9 \(\pm\) 3.6 \({}^{\text{ab}}\) & 0.4 \(\pm\) 0.0 \({}^{\text{a}}\) & 351.4 \(\pm\) 33.9 \({}^{\text{ab}}\) \\
3\% WCV & 180.0 \(\pm\) 00.0 \({}^{\text{ab}}\) & 97.1 \(\pm\) 2.9 \({}^{\text{ab}}\) & 0.3 \(\pm\) 0.0 \({}^{\text{a}}\) & 437.6 \(\pm\) 41.7 \({}^{\text{bc}}\) \\
5\% WCV & 180.0 \(\pm\) 00.0 \({}^{\text{ab}}\) & 98.0 \(\pm\) 0.9 \({}^{\text{a}}\) & 0.4 \(\pm\) 0.1 \({}^{\text{a}}\) & 296.7 \(\pm\) 11.9 \({}^{\text{ab}}\) \\
3\% NHCV & 160.0 \(\pm\) 15.0 \({}^{\text{b}}\) & 88.2 \(\pm\) 4.4 \({}^{\text{b}}\) & 0.4 \(\pm\) 0.0 \({}^{\text{a}}\) & 456.1 \(\pm\) 121.9 \({}^{\text{bc}}\) \\
5\% NHCV & 170.0 \(\pm\) 15.0 \({}^{\text{ab}}\) & 89.1 \(\pm\) 3.2 \({}^{\text{b}}\) & 0.4 \(\pm\) 0.0 \({}^{\text{a}}\) & 419.8 \(\pm\) 31.1 \({}^{\text{bc}}\) \\ \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 4: Optimal cooking time in seconds, water absorption in percent, cooking losses in percent, and bite resistance/firmness in kPa (means \(\pm\) SD).