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

Table 6

Changes of isoflavone content at doughs with various psyllium husk contents.

	Malonyldaidzin (μg/g)	Malonylglycitin (μg/g)	Malonylgenistin (μg/g)	Daidzein (μg/g)	Glycitein (μg/g)	Genistein (μg/g)
WD^1)	ND	ND	ND	ND	ND	ND
SD^2)	447.09 ± 58.86^a	81.13 ± 4.55^a	1,028.84 ± 128.92^a	37.27 ± 2.09^e	ND	24.65 ± 0.16^e
Dough-0^3)	175.11 ± 2.08^b	56.48 ± 5.55^b	852.63 ± 88.49^b	146.54 ± 5.81^a	14.19 ± 0.62^a	153.64 ± 2.41^a
Dough-10^4)	136.28 ± 8.33^bc	44.21 ± 0.48^c	696.06 ± 40.27^c	124.47 ± 0.62^b	11.78 ± 0.10^b	126.00 ± 4.26^b
Dough-25^5)	94.03 ± 2.74^cd	32.92 ± 1.18^d	454.17 ± 22.89^d	90.55 ± 1.15^c	9.61 ± 0.28^c	94.73 ± 1.41^c
Dough-40^6)	55.01 ± 0.95^d	21.10 ± 0.95^e	335.36 ± 8.91^d	71.20 ± 4.45^d	8.97 ± 1.43^c	82.68 ± 2.14^d
value	101.79	147.73	45.17	467.49	26.46	1162.61

¹⁾WD: wheat flour dough. ²⁾SD: soybean dough prepared with only soybean powder. ³⁾Dough-0: dough added with 0% psyllium husk. ⁴⁾Dough-10: dough added with 10% psyllium husk. ⁵⁾Dough-25: dough added with 25% psyllium husk. ⁶⁾Dough-40: dough added with 40% psyllium husk. ^a-eMeans represented by different superscripts in the same column are significantly different at . Significant at .