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

Table 11

Changes of isoflavone content of steam-treated doughs with various psyllium husk contents according to steam treatment time.

	Steam time (min)	Malonyl-daidzin (μg/g)	Malonyl-glycitin (μg/g)	Malonyl-genistin (μg/g)	Daidzein (μg/g)	Glycitein (μg/g)	Genistein (μg/g)
WD^1)	—	ND	ND	ND	ND	ND	ND
STD-0^2)	0	175.11 ± 2.08^a	56.48 ± 5.55^a	852.63 ± 88.49^a	146.54 ± 5.81^a	14.19 ± 0.62^a	153.64 ± 2.41^a
	5	124.00 ± 0.50^c	41.33 ± 0.64^bc	685.16 ± 3.99^b	98.75 ± 1.10^bcde	9.97 ± 0.13^de	87.14 ± 1.46^fgh
	10	119.02 ± 0.55^c	38.36 ± 3.73^c	593.95 ± 19.06^c	103.80 ± 1.23^bcd	10.28 ± 0.27^de	89.54 ± 0.55^efg
	15	111.14 ± 0.61^d	33.92 ± 0.13^d	547.31 ± 4.71^d	110.66 ± 0.12^bc	10.81 ± 0.15^d	93.32 ± 2.07^def
STD-10^3)	0	136.28 ± 8.33^b	44.21 ± 0.48^b	696.06 ± 40.27^b	124.47 ± 0.62^ab	11.78 ± 0.10^c	126.00 ± 4.26^b
	5	72.18 ± 3.15^f	33.94 ± 1.99^d	517.65 ± 18.53^d	80.52 ± 18.67^def	8.48 ± 0.18^g	79.34 ± 8.80^i
	10	65.28 ± 6.85^g	31.00 ± 1.96^de	434.07 ± 14.78^ef	90.81 ± 24.31^cdef	9.02 ± 0.39^fg	83.28 ± 7.32^ghi
	15	61.71 ± 2.10^g	29.46 ± 0.80^e	391.96 ± 5.51^f	103.52 ± 27.26^bcd	9.82 ± 0.11^ef	90.50 ± 5.82^ef
STD-25^4)	0	94.03 ± 2.74^e	32.92 ± 1.18^de	454.17 ± 22.89^e	90.55 ± 1.15c^def	9.61 ± 0.28^ef	94.73 ± 1.41^de
	5	52.16 ± 4.15^h	19.84 ± 0.46^f	344.69 ± 8.95^g	51.34 ± 37.06^gh	5.19 ± 0.39^h	52.89 ± 1.01^j
	10	42.22 ± 1.43^i	19.17 ± 1.88^fg	324.63 ± 3.19^gh	95.25 ± 2.98^cdef	10.00 ± 0.88^de	98.64 ± 0.41^cd
	15	33.06 ± 1.06^j	14.47 ± 1.50^h	308.54 ± 2.97^gh	104.84 ± 10.59^bcd	12.77 ± 0.35^b	103.27 ± 0.81^c
STD-40^5)	0	55.01 ± 0.95^h	21.10 ± 0.95^f	335.36 ± 8.91^gh	71.20 ± 4.45^fg	8.97 ± 1.43^fg	82.68 ± 2.14^hi
	5	39.90 ± 0.82^i	20.92 ± 1.19^f	293.52 ± 1.26^hi	42.26 ± 0.29^h	4.93 ± 0.04^h	52.31 ± 0.50^j
	10	36.68 ± 1.25^ij	18.95 ± 0.60^fg	261.96 ± 4.55^ij	75.79 ± 1.08^efg	9.36 ± 0.08^efg	86.70 ± 0.27^fgh
	15	31.70 ± 0.68^j	16.06 ± 1.07^gh	236.79 ± 1.79^j	82.29 ± 1.03^def	10.79 ± 0.15^d	89.76 ± 0.63^efg
value		539.96	102.26	137.84	9.81	67.42	134.68

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-jMeans represented by different superscripts in the same column are significantly different at . Significant at .