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

Table 4

Comparison of proximate composition among doughs with various psyllium husk contents, SDS powder, and psyllium husk powder.

	Moisture (%)	Crude protein (%)	Crude fat (%)	Crude ash (%)	Carbohydrate (%)	Total dietary fiber (%)
SDS powder	1.79 ± 0.57^f	37.41 ± 1.77^a	15.13 ± 0.22^a	3.03 ± 0.16^a	42.66 ± 2.26^c	15.81 ± 0.70^bc
Psyllium husk powder	9.86 ± 0.72^e	3.64 ± 0.77^g	0.42 ± 0.07^f	2.95 ± 0.25^ab	83.13 ± 1.50^a	80.41 ± 1.04^a
WD^1)	32.04 ± 0.65^d	9.61 ± 0.37^f	1.30 ± 0.03^e	0.63 ± 0.03^f	56.42 ± 0.85^b	2.80 ± 0.10^d
Dough-0^2)	31.15 ± 1.11^d	35.65 ± 0.13^b	14.64 ± 0.63^a	2.35 ± 0.23^de	16.21 ± 0.73^f	15.59 ± 0.50^c
Dough-10^3)	38.59 ± 0.38^c	25.41 ± 0.22^c	12.14 ± 0.56^b	2.70 ± 0.08^bc	21.17 ± 0.90^e	17.25 ± 0.77^b
Dough-25^4)	42.86 ± 0.86^b	21.41 ± 0.04^d	10.21 ± 0.22^c	2.59 ± 0.04^cd	22.92 ± 1.05^e	21.05 ± 0.59^bc
Dough-40^5)	49.14 ± 0.26^a	16.31 ± 0.14^e	7.05 ± 0.42^d	2.11 ± 0.02^e	25.39 ± 0.14^d	23.06 ± 0.18^bc
value	1837.89	846.98	772.22	94.09	1170.63	4448.18

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