2.5.3. Cooking yield
Cooking yield was determined according to American Association
of Cereal Chemists method (AACC 66-50, 2003) with minor
modification. The known amount (4.0 g) of dry gluten-free pasta
was boiled in 100 g distilled water for 5 min. The boiled samples
were then rinsed and drained for 5 min. The averages of three individual
measurements were considered for each sample.