Table 2. The effect of HAP concentrations on water content and water binding capacity of dried noodle

	Water content (%)	WBC2) (%)
Control	7.15±0.42^a	160.80±5.50^a
25%1)	7.33±0.69^a	153.89±12.47^a
50%	7.65±0.25^a	159.00±7.82^a
75%	7.99±0.67^a	160.79±6.51^a
100%	7.63±0.49^a	161.49±5.90^a
125%	8.09±0.47^a	160.61±7.18^a

The percentage of hydrolyzed anchovy products per total salt concentration.
Water binding capacity.
Same alphabet in a column are not significantly different at p<0.05 using Duncan's multiple range test (n=3).