Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties

Equations (5)–(8) show the parameters of the predictive model for the complex modulus, corresponding to each carrot pomace variety. (5) G * B a l t i m o r e P a = − 1.05 · 10 6 + 0.96 · 10 5 A + 1.20 · 10 5 B − 0.05 · 10 5 A B (6) G * B e l g r a d o P a = − 3.99 · 10 5 + 0.50 · 10 5 A + 0.85 · 10 5 B − 0.05 · 10 5 A B (7) G * N i a g a r a P a = − 9.08 · 10 5 + 0.86 · 10 5 A + 1.01 · 10 5 B − 0.05 · 10 5 A B (8) G * S i r k a n a P a = − 3.71 · 10 5 + 0.31 · 10 5 A + 1.22 · 10 5 B − 0.05 · 10 5 A B The maximum compliance recorded during creep and recovery testing (Jmax) showed a decreasing trend with increasing carrot pomace dosage, the most pronounced trend being observed in the case of the Belgrado variety ( Figure S3, Supplementary Materials ), probably due to its chemical composition [ 7 ].

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