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

Table 7

Comparison of proximate composition among steam-treated doughs with various psyllium husk contents according to steam treatment time.

	Steam time (min)	Moisture (%)	Crude protein (%)	Crude fat (%)	Crude ash (%)	Carbohydrate (%)	Total dietary fiber (%)
WD^1)	—	32.04 ± 0.65^fg	9.61 ± 0.37^g	1.30 ± 0.03^i	0.63 ± 0.03^d	56.42 ± 0.85^a	2.80 ± 0.10^i
STD-0^2)	0	31.15 ± 1.11^g	35.65 ± 0.13^a	14.64 ± 0.63^a	2.35 ± 0.23^b	16.21 ± 0.73^gh	15.59 ± 0.50f^gh
	5	32.89 ± 0.63^f	35.64 ± 0.18^a	14.07 ± 0.05^b	2.12 ± 0.05^c	15.28 ± 0.54^h	15.07 ± 0.17^h
	10	32.94 ± 0.40^f	35.31 ± 0.10^a	14.07 ± 0.12^b	2.11 ± 0.11^c	15.56 ± 0.47^h	15.36 ± 0.27^gh
	15	33.10 ± 0.47^f	35.41 ± 0.23^a	14.06 ± 0.19^b	2.10 ± 0.02^c	15.35 ± 0.64^h	15.19 ± 0.23^gh
STD-10^3)	0	38.59 ± 0.38^e	25.41 ± 0.22^b	12.14 ± 0.56^c	2.70 ± 0.08^a	21.17 ± 0.90^ef	17.25 ± 0.77^d
	5	43.08 ± 1.02^d	25.02 ± 0.81^bc	11.50 ± 0.03^d	2.66 ± 0.01^a	17.73 ± 0.20^g	16.65 ± 0.54^de
	10	43.50 ± 1.16^d	24.88 ± 0.22^bc	11.48 ± 0.21^d	2.64 ± 0.05^a	17.50 ± 1.48^g	16.18 ± 0.08^ef
	15	43.90 ± 1.70^d	24.63 ± 0.41^c	11.43 ± 0.18^d	2.62 ± 0.03^a	17.41 ± 1.75^g	16.03 ± 0.21^efg
STD-25^4)	0	42.86 ± 0.86^d	21.41 ± 0.04^d	10.21 ± 0.22^e	2.59 ± 0.04^a	22.92 ± 1.05^cd	21.05 ± 0.59^b
	5	45.80 ± 0.92^c	20.05 ± 0.68^e	9.40 ± 0.11^f	2.47 ± 0.02^b	22.28 ± 0.43^cde	19.60 ± 0.36^c
	10	46.13 ± 0.52^c	20.66 ± 0.11^e	9.36 ± 0.01^f	2.44 ± 0.03^b	21.40 ± 0.59^def	19.38 ± 0.73^c
	15	47.05 ± 0.57^c	20.51 ± 0.42^e	9.34 ± 0.09^f	2.41 ± 0.03^b	20.69 ± 1.10^f	19.24 ± 0.21^c
STD-40^5)	0	49.14 ± 0.26^b	16.31 ± 0.14^f	7.05 ± 0.42^g	2.11 ± 0.03^c	25.39 ± 0.14^b	23.06 ± 0.18^a
	5	51.99 ± 0.44^a	16.05 ± 0.14^f	6.60 ± 0.45^gh	2.05 ± 0.00^c	23.31 ± 0.25^c	21.27 ± 0.29^b
	10	52.39 ± 0.62^a	16.07 ± 0.74^f	6.56 ± 0.06^h	2.04 ± 0.01^c	22.94 ± 0.69^cd	21.23 ± 0.24^b
	15	52.93 ± 0.53^a	16.08 ± 0.64^f	6.52 ± 0.04^h	2.03 ± 0.01^c	22.43 ± 1.08^cde	21.22 ± 1.23^b
value		266.36	1161.64	501.81	138.4	354.05	262.35

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