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

Table 9

Changes of the chromaticity 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)		58.40 ± 0.91^a	49.76 ± 0.34^b	48.32 ± 0.23^c	47.75 ± 0.87^c	169.04
		3.82 ± 0.22^b	5.08 ± 0.20^a	5.22 ± 0.03^a	5.37 ± 0.07^a	63.82
		17.78 ± 0.63^a	15.47 ± 0.04^b	14.75 ± 0.42^bc	14.36 ± 0.31^c	41.88
		—	9.06 ± 0.84^b	10.65 ± 0.70^ab	11.31 ± 1.03^a	5.29
STD-10^2)		54.07 ± 4.14^a	45.30 ± 0.82^b	45.23 ± 0.22^b	44.42 ± 1.20^b	12.92
		4.38 ± 0.18^b	5.15 ± 0.41^a	5.19 ± 0.20^a	5.23 ± 0.16^a	7.48
		12.45 ± 0.47^a	8.89 ± 0.42^b	8.76 ± 0.26^b	8.61 ± 0.24^b	78.87
		—	9.53 ± 3.89	9.65 ± 3.85	10.47 ± 4.6	0.05
STD-25^3)		52.88 ± 1.15^a	41.22 ± 1.22^b	40.75 ± 0.90^b	40.00 ± 1.09^b	93.94
		5.12 ± 0.18^b	6.33 ± 0.12^a	6.43 ± 0.22^a	6.55 ± 0.09^a	51.54
		7.71 ± 0.18^a	4.85 ± 0.45^b	4.75 ± 0.28^b	4.40 ± 0.19^b	81.54
		—	12.08 ± 2.27	12.56 ± 0.79	13.38 ± 1.64	0.46
STD-40^4)		45.41 ± 1.43^a	37.66 ± 0.94^b	37.15 ± 1.15^b	36.78 ± 0.64^b	43.52
		6.29 ± 0.18^b	7.42 ± 0.19^a	7.62 ± 0.34^a	7.73 ± 0.07^a	28.23
		4.88 ± 0.44^a	3.29 ± 0.23^b	3.03 ± 0.11^b	2.72 ± 0.53^b	20.4
		—	7.99 ± 2.16	8.59 ± 0.39	9.02 ± 0.94	0.42

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-cMeans represented by different superscripts in the same row are significantly different at . and Significant at and , respectively.