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

Table 14

Changes of texture profiles of cooked noodles with various psyllium husk contents.

	Cooking time (min)	Hardness (g)	Springiness	Gumminess	Cohesiveness	Chewiness
WN^1)	3	2138.10 ± 423.97^a	0.52 ± 0.11^abc	1105.39 ± 269.34^a	0.52 ± 0.13^bc	572.83 ± 144.79^a
	6	2014.97 ± 621.14^b	0.50 ± 0.05^bcd	1087.92 ± 242.80^a	0.52 ± 0.03^bc	544.74 ± 94.56^ab
	9	1598.84 ± 483.47^cd	0.49 ± 0.11^bcd	981.74 ± 170.24^bc	0.46 ± 0.05^ef	511.16 ± 92.52^bc
Noodle-10^2)	3	1570.52 ± 215.98^cd	0.53 ± 0.04^ab	747.81 ± 127.08^de	0.48 ± 0.04^cde	397.08 ± 84.14^ef
	6	1336.52 ± 405.26^ef	0.53 ± 0.07^abc	603.97 ± 186.16^fg	0.45 ± 0.02^ef	318.06 ± 91.51^f
	9	1122.08 ± 136.08^f	0.55 ± 0.04^a	494.84 ± 87.96^g	0.44 ± 0.05^f	273.12 ± 44.12^f
Noodle-25^3)	3	1634.16 ± 60.57^cd	0.49 ± 0.27^cd	853.63 ± 85.39^cd	0.52 ± 0.04^ab	408.38 ± 265.19^cde
	6	1525.32 ± 112.15^cd	0.54 ± 0.06^ab	782.47 ± 83.51^de	0.51 ± 0.02^bcd	419.03 ± 20.50^cde
	9	1424.42 ± 85.81^ed	0.55 ± 0.05^a	687.79 ± 85.26^ef	0.48 ± 0.04^def	381.00 ± 55.66^def
Noodle-40^4)	3	1834.62 ± 105.39^bc	0.43 ± 0.05^d	1071.22 ± 74.41^ab	0.58 ± 0.03^a	464.29 ± 77.24^bcd
	6	1744.14 ± 62.85^c	0.45 ± 0.03^cd	954.70 ± 34.86^bc	0.55 ± 0.03^ab	433.53 ± 31.11^cde
	9	1670.04 ± 82.99^cd	0.51 ± 0.03^abc	861.62 ± 46.57^cd	0.52 ± 0.02^b	435.68 ± 32.50^cde
value		14.08	4.63	22.59	10.32	9.8

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-gMeans represented by different superscripts in the same column are significantly different at . and Significant at and , respectively.