Question: Using the data provided in Table 2, how does the addition of whole grain impact the sensory properties of the whole grain pasta without cheese?

Using the data provided in Table 2, how does the addition of whole grain impact the sensory properties of the whole grain pasta without cheese? Bran flavour Wheat flavour Starch Bitter Sweet Whole grain content Ma MCb M MC M MC M MC M MC 0% 0.9c0. 9 1.2d0 .8 1.9c1. 3 3.4c1 .9 12.0a 1.2 10.0a 1.3 1.4d1. 1 3.8c2 .0 11.4a 1.7 8.8a1.7 25% 5.1b1. 6 5.6c2 .0 5.1b1. 8 8.2b2 .0 9.2b1. 4 6.1b1. 9 4.2c2. 0 6.1b1 .7 8.7b1. 8 7.6a1.2 75% 10.9a 1.6 9.0b1 .8 9.9a1. 8 8.6b1 .4 2.9c1. 3 5.9b1. 4 10.8b1 .7 8.0a1 .9 3.3c2. 0 6.6a1.5 100% 11.6a 1.5 9.8a1 .7 10.2a 1.7 9.3b1 .5 2.1d1. 1 6.3b1. 2 11.7a1 .6 8.7a2 .1 2.5c2. 1 6.0a1.8 F value 494.58 568.47 250.79 60.93 565.96 155.99 369.2 114.28 181.68 41.75 Pr > F <.0001 <.0001 <.0001 0.04 <.0001 0.01 <.0001 <.0001 <.0001 0.06

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