Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean

Table 10

Comparison of texture profiles among steam treated doughs with various psyllium husk contents according to steam treatment time.

	Steam; time (min)	Hardness (g)	Gumminess	Cohesiveness	Springiness	Chewiness
WD^1)	—	4721.49 ± 419.20^a	1840.69 ± 421.73^def	0.52 ± 0.07^d	0.77 ± 0.04^d	1892.00 ± 346.43^cd
STD-0^2)	0	1643.84 ± 88.05^d	626.48 ± 78.15^k	0.38 ± 0.05^e	0.25 ± 0.02^g	159.91 ± 28.83^g
	5	2906.18 ± 111.28^c	1261.64 ± 91.9^ghi	0.43 ± 0.02^d	0.43 ± 0.02^f	542.56 ± 51.06^f
	10	3047.46 ± 169.56^bc	1340.02 ± 82.32^ghi	0.44 ± 0.02^d	0.44 ± 0.05^f	584.40 ± 53.58^f
	15	3153.54 ± 291.01^bc	1428.84 ± 117.68^fgh	0.45 ± 0.03^d	0.45 ± 0.02^f	649.72 ± 70.69^f
STD-10^3)	0	1709.31 ± 464.32^d	688.96 ± 328.46^jk	0.40 ± 0.14^e	0.33 ± 0.19^g	275.70 ± 354.24^g
	5	3218.76 ± 398.92^b	1638.80 ± 873.53^efg	0.51 ± 0.02^d	0.82 ± 0.05^d	1347.65 ± 724.20^e
	10	3317.56 ± 755.95^b	1824.98 ± 1005.66^de	0.55 ± 0.02^d	0.84 ± 0.03^ab	1541.55 ± 855.78^de
	15	3405.66 ± 888.63^bc	1938.61 ± 1069.11^d	0.57 ± 0.01^d	0.88 ± 0.03^a	1691.65 ± 924.12^de
STD-25^4)	0	1844.33 ± 485.31^d	872.76 ± 207.56^ijk	0.48 ± 0.02^d	0.48 ± 0.04^e	414.98 ± 82.21^cd
	5	4638.96 ± 984.17^a	2861.68 ± 638.04^c	0.62 ± 0.01^c	0.79 ± 0.05^cd	2263.24 ± 544.46^c
	10	4872.18 ± 441.49^a	3049.85 ± 373.00^bc	0.63 ± 0.05^c	0.81 ± 0.07^ab	2476.49 ± 365.06^b
	15	5026.26 ± 208.25^a	3329.31 ± 234.29^ab	0.66 ± 0.03^bc	0.83 ± 0.04^bcd	2753.69 ± 174.82^ab
STD-40^5)	0	2212.56 ± 792.22^d	1141.43 ± 357.62^hij	0.52 ± 0.02^d	0.53 ± 0.05^e	606.85 ± 199.92^f
	5	4576.12 ± 934.63^a	3365.74 ± 284.38^abc	0.68 ± 0.03^abc	0.83 ± 0.04^bcd	2781.34 ± 279.20^ab
	10	4686.16 ± 928.21^a	3377.16 ± 715.16^a	0.72 ± 0.04^ab	0.84 ± 0.02^abc	2839.96 ± 656.18^ab
	15	4807.14 ± 602.63^a	3501.71 ± 519.83^a	0.73 ± 0.05^a	0.85 ± 0.02^ab	2971.74 ± 406.51^a
value		51.76	51.04	31.75	171.22	81.62

¹⁾WD: wheat flour dough. ²⁾STD-0: steam-treated dough added with 0% psyllium husk. ³⁾STD-10: steam-treated dough added with 10% psyllium husk. ⁴⁾STD-25: steam-treated dough added with 25% psyllium husk. ⁵⁾STD-40: steam-treated dough added with 40% psyllium husk. ^a-kMeans represented by different superscripts in the same row are significantly different at . Significant at .