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

Table 5

Comparison of pH, total acidity, chromaticity, and texture profiles among doughs with various psyllium husk contents.

pH		WD^1)	Dough-0^2)	Dough-10^3)	Dough-25^4)	Dough-40^5)	value
		5.63 ± 0.15^b	5.55 ± 0.13^b	6.03 ± 0.08^a	6.10 ± 0.03^a	6.14 ± 0.03^a	23.84
Total acidity		0.052 ± 0.00^a	0.056 ± 0.00^a	0.044 ± 0.00^b	0.042 ± 0.00^b	0.040 ± 0.00^b	14.56
Chromaticity	value	75.25 ± 1.86^a	48.40 ± 0.91^b	44.07 ± 4.14^c	42.88 ± 1.15^c	35.41 ± 1.43^d	141.47
	value	-1.54 ± 0.12^e	3.82 ± 0.22^d	4.38 ± 0.18^c	5.12 ± 0.18^b	6.29 ± 0.18^a	857.5
	value	14.80 ± 0.72^b	17.78 ± 0.63^a	12.45 ± 0.47^c	7.71 ± 0.18^d	4.88 ± 0.44^e	304.7
		—	27.56 ± 2.47^c	31.84 ± 3.36^bc	33.81 ± 1.93^b	41.80 ± 0.61^a	19.9
Texture profiles	Hardness (g)	4721.49 ± 419.20^a	1643.84 ± 88.05^c	1709.31 ± 464.32^c	1844.33 ± 485.31^bc	2212.56 ± 792.22^b	92.58
	Springiness	0.77 ± 0.04^a	0.25 ± 0.02^e	0.33 ± 0.19^d	0.48 ± 0.04^c	0.53 ± 0.05^b	397.38
	Gumminess	1840.69 ± 421.73^a	626.48 ± 78.15^c	688.96 ± 328.46^c	872.76 ± 207.56^bc	1141.43 ± 357.62^b	29.95
	Cohesiveness	0.52 ± 0.07^ab	0.38 ± 0.05^c	0.40 ± 0.14^c	0.48 ± 0.02^b	0.52 ± 0.02^a	45.48
	Chewiness	1892.00 ± 346.43^a	159.91 ± 28.83^d	275.70 ± 354.24^d	414.98 ± 82.21^c	606.85 ± 199.92^b	187.92

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-eMeans represented by different superscripts in the same row are significantly different at . Significant at .