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

Table 12

Comparison of weight, water absorption, volume, and turbidity among cooked noodles with various psyllium husk contents.

	Cooking time (min)	Weight (g)	Water absorption (%)	Volume (mL)	Turbidity of the noodle soup (O.D. at 675 nm)
WN^1)	3	8.22 ± 0.41^h	63.44 ± 1.82^h	3.17 ± 0.29^i	2.41 ± 0.11^f
	6	9.07 ± 0.17^g	66.93 ± 0.63^ab	3.73 ± 0.03^h	3.15 ± 0.04^a
	9	9.52 ± 0.10^g	68.48 ± 0.34^ab	4.03 ± 0.25^g	3.26 ± 0.10^a
Noodle-10^2)	3	16.04 ± 0.20^f	59.47 ± 1.79^g	4.17 ± 0.29^fg	2.54 ± 0.06^def
	6	16.15 ± 0.21^ef	61.65 ± 2.17^ef	4.67 ± 0.58^e	2.74 ± 0.08^c
	9	16.97 ± 0.18^bc	64.08 ± 1.29^cd	4.83 ± 0.29^e	2.98 ± 0.13^b
Noodle-25^3)	3	16.33 ± 0.37^def	63.67 ± 1.24^de	4.33 ± 0.29^f	2.52 ± 0.07^def
	6	16.65 ± 0.14^cde	64.57 ± 1.31^cd	4.67 ± 0.58^e	2.58 ± 0.09^de
	9	16.68 ± 0.21^cd	66.31 ± 1.09^bc	5.17 ± 0.29^d	2.63 ± 0.11^cd
Noodle-40^4)	3	16.58 ± 0.20^cde	64.16 ± 1.32^cd	6.67 ± 0.58^c	2.48 ± 0.03^ef
	6	17.27 ± 0.60^ab	68.05 ± 3.10^ab	7.33 ± 0.58^b	2.51 ± 0.07^def
	9	17.48 ± 0.18^a	69.21 ± 0.15^a	8.67 ± 0.58^a	2.58 ± 0.04^de
value		486.93	33.73	639.6	39.63

¹⁾WN: wheat flour noodles. ²⁾Noodle-10: noodles added with 10% psyllium husk. ³⁾Noodle-25: noodles added with 25% psyllium husk. ⁴⁾Noodle-40: noodles added with 40% psyllium husk. ^a-iMeans represented by different superscripts in the same column are significantly different at . Significant at .