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

Table 13

Changes of pH, total acidity, and chromaticity of cooked noodles with various psyllium husk contents.

		Uncooked noodles	Cooked noodles			value
			3 min	6 min	9 min
Noodle-10^2)	pH	6.56 ± 0.11^c	6.70 ± 0.02^b	6.75 ± 0.02^ab	6.81 ± 0.02^a	11.53
	Total acidity	0.021 ± 0.00^a	0.018 ± 0.00^b	0.016 ± 0.00^b	0.014 ± 0.00^b	62.66
	L	42.53 ± 0.40^a	42.95 ± 0.41^a	38.92 ± 0.55^b	35.31 ± 0.10^c	240.45
	a	1.91 ± 0.08^d	2.70 ± 0.09^c	3.37 ± 0.22^b	3.50 ± 0.17^a	90.56
	b	6.42 ± 0.17^c	8.40 ± 0.13^a	8.28 ± 0.12^ab	8.15 ± 0.07^b	162.02
	ΔE	—	2.06 ± 0.07^c	4.09 ± 0.51^b	7.43 ± 0.46^a	138.92
Noodle-25^3)	pH	6.64 ± 0.05^c	6.78 ± 0.04^b	6.83 ± 0.02^ab	6.87 ± 0.01^a	28.54
	Total acidity	0.018 ± 0.00^a	0.015 ± 0.00^b	0.013 ± 0.00^bc	0.012 ± 0.00^c	44.41
	L	36.73 ± 0.11^a	36.98 ± 0.23^a	33.53 ± 1.03^b	31.03 ± 0.72^c	58.14
	a	3.68 ± 0.13^b	4.15 ± 0.07^a	4.18 ± 0.06^a	4.23 ± 0.07^a	26.81
	b	4.09 ± 0.15^d	5.65 ± 0.20^a	5.07 ± 0.22^b	4.46 ± 0.17^c	40.25
	ΔE	—	1.67 ± 0.37^c	3.43 ± 0.86^b	5.74 ± 0.67^a	28.32
Noodle-40^4)	pH	6.72 ± 0.07^c	6.80 ± 0.03^b	6.85 ± 0.01^ab	6.88 ± 0.01^a	9.63
	Total acidity	0.016 ± 0.00^a	0.014 ± 0.15^ab	0.013 ± 0.22^bc	0.012 ± 0.00^c	9.99
	L	32.30 ± 0.07	32.60 ± 0.97	31.07 ± 0.72	30.54 ± 0.70	5.89
	a	5.11 ± 0.07	5.13 ± 0.17	5.25 ± 0.12	5.30 ± 0.13	3.19
	b	2.06 ± 0.03^c	3.50 ± 0.17^a	2.94 ± 0.0^b	2.74 ± 0.25^b	43.91
	ΔE	—	2.49 ± 0.10^a	2.14 ± 0.56^a	2.05 ± 0.65^a	0.64

¹⁾Noodle-0: noodles added with 0% psyllium husk. 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-dMeans represented by different superscripts in the same row are significantly different at . and Significant at and , respectively.