*2.4. Synergistic Effects of HMT and GPF on Dry Pasta Properties* 2.4.1. Dry Pasta Color

CIE Lab system was used for pasta color property evaluation, the measurements being done on a Konica Minolta CR-400 (Konica Minolta, Tokyo, Japan) colorimeter. The calibration of the device was performed with a standard white [28]. Sample luminosity (*L\**) was reported as mean of three determinations. Durum wheat pasta of good quality has a bright yellow color given by the presence of natural carotenoid pigments [29], while soft wheat pasta has a "white to creamy white to moderately yellow" appearance [21].

#### 2.4.2. Total Polyphenolics Content (TPC)

The method described by Melilli et al. [30] was carried out to prepare pasta extracts for TPC determination. Mixes of 1:10 of ground sample with methanol (80% v/v) were vortexed and put on a sonication water bath at 37 ◦C and 45 Hz for 40 min. After filtration on a Whatman paper with 125 μm pores dimensions, portions of 200 μL were mixed with 800 μL distillated water, 500 μL of Folin–Ciocalteu reagent (1N) and 2500 μL of sodium carbonate (20% v/v). Triplicate samples were prepared and were left to rest in a dark place for 40 min, then the absorbance at 725 nm was measured on a UV–VIS–NIR Shimadzu 3600 (Tokyo, Japan) device. The calibration curve was made with gallic acid and the coefficient of determination was *R*<sup>2</sup> = 0.99. The results were expressed as mg GAE/100 g of pasta as it is.
