Table 2.
Quality characteristics of the wet noodle by D-optimal design.

No.	CIE L*	CIE a*	CIE b*	Hardness(gf)	Springiness (mm)	Chewiness (gf·cm)	Water absorption (%)	Volume (mL)	Turbidity (O.D. at 675 nm)
1	65.37	-31.82	-13.21	2604.55	0.31	1180.17	65.18	55.36	0.22
2	50.38	-46.81	1.78	4694.55	0.64	1550.49	87.54	36.49	0.68
3	51.06	-40.91	1.10	4216.79	0.49	1380.31	77.01	39.45	0.49
4	66.45	-29.8	-14.29	2346.49	0.26	1160.76	64.78	56.08	0.20
5	63.24	-31.98	-11.08	2163.04	0.28	1100.69	66.49	54.97	0.21
6	57.41	-39.61	-5.25	3678.64	0.41	1300.22	75.24	45.24	0.29
7	50.54	-44.68	1.62	4667.12	0.66	1569.29	86.77	35.18	0.69
8	48.36	-47.89	3.80	4037.12	0.51	1430.24	85.06	34.78	0.74
9	62.07	-32.5	-9.91	2046.47	0.25	1030.40	67.65	49.46	0.21
10	56.78	-50.19	8.39	3650.16	0.48	1371.57	83.22	32.38	0.77
11	59.31	-43.55	-7.15	2434.32	0.23	1200.23	70.44	47.49	0.22
12	67.61	-29.68	-15.45	2118.12	0.22	1140.48	62.38	58.41	0.20
13	59.47	-32.92	-7.31	2454.06	0.21	1190.32	71.15	47.24	0.21
14	58.17	-36.54	-6.01	3571.12	0.36	1290.18	72.06	43.09	0.31
15	51.48	-40.91	0.68	4067.41	0.48	1390.64	79.46	40.44	0.46
16	48.24	-49.05	3.92	4090.16	0.50	1400.38	84.99	32.47	0.76
17	68.75	-25.21	-16.59	2104.06	0.24	1130.45	62.47	56.71	0.20
18	52.44	-40.75	-0.28	3980.71	0.40	1330.36	76.24	37.65	0.50