*2.4. Statistical Analysis*

The experimental data were subjected to one-way and two-way ANOVA, followed by a Tukey's HSD test. The two-way ANOVA analysis was carried out considering the rate of substitution and the physical state of pasta (raw and cooked) as factors. Significant differences among the values of all the parameters were determined at *p* < 0.05 by the Minitab 17 Statistical Software (Minitab, Inc., State College, PA, USA, 2010).
