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

Table 8

Changes of pH and total acidity of steam-treated doughs with various psyllium husk contents according to steam treatment time.

		Nonsteam	5 min	10 min	15 min	value
STD-0^1)	pH	5.55 ± 0.13^d	5.73 ± 0.02^c	5.98 ± 0.11^b	6.16 ± 0.07^a	25.05
	Total acidity	0.056 ± 0.00^a	0.052 ± 0.00^a	0.045 ± 0.00^b	0.040 ± 0.00^b	12.39
STD-10^2)	pH	6.03 ± 0.08^c	6.22 ± 0.04^b	6.25 ± 0.04^ab	6.32 ± 0.03^a	18.75
	Total acidity	0.044 ± 0.00^a	0.036 ± 0.00^b	0.034 ± 0.00^bc	0.030 ± 0.00^c	17.67
STD-25^3)	pH	6.10 ± 0.03^b	6.28 ± 0.09^a	6.29 ± 0.03^a	6.31 ± 0.05^a	9.31
	Total acidity	0.042 ± 0.00^a	0.032 ± 0.00^b	0.032 ± 0.00^b	0.030 ± 0.00^b	19.52
STD-40^4)	pH	6.14 ± 0.03^b	6.40 ± 0.08^a	6.44 ± 0.04^a	6.46 ± 0.05^a	25.45
	Total acidity	0.040 ± 0.00^a	0.026 ± 0.00^b	0.021 ± 0.00^c	0.020 ± 0.00^c	57.33

¹⁾STD-0: steam-treated dough added with 0% psyllium husk. ²⁾STD-10: steam-treated dough added with 10% psyllium husk. ³⁾STD-25: steam-treated dough added with 25% psyllium husk. ⁴⁾STD-40: steam-treated dough added with 40% psyllium husk. ^a-dMeans represented by different superscripts in the same row are significantly different at . and Significant at and , respectively.