Table 5. Effect of HAP concentrations on texture parameters of dough, dried noodle and cooked noodle
| Hardness (kgf) | Adhesiveness (mJ) | Cohesiveness | Springiness (mm) | Chewiness (mJ) |
| Dough | 0%1) | 3.0±0.2b | 1.4±0.7b | 0.5±0.1b | 2.2±0.4b | 31.5±10.2b |
| 25% | 3.1±0.6ab | 3.0±1.3ab | 0.5±0.0b | 2.3±0.3b | 40.2±11.7b |
| 50% | 3.2±0.3ab | 4.0±2.3a | 0.6±0.0a | 3.0±0.7a | 61.8±22.0a |
| 75% | 3.3±0.4ab | 1.7±0.5b | 0.5±0.0b | 2.0±0.1b | 32.9±7.8b |
| 100% | 3.7±0.4ab | 3.5±3.0a | 0.6±0.2ab | 2.8±1.3ab | 30.5±5.4b |
| 125% | 4.0±0.9a | 1.8±0.9b | 0.5±0.0b | 2.0±0.2b | 42.6±11.4ab |
|
| Dried noodle | 0% | 1.6±0.4a | – | – | – | – |
| 25% | 1.8±0.3a | – | – | – | – |
| 50% | 1.7±0.5a | – | – | – | – |
| 75% | 1.7±0.4a | – | – | – | – |
| 100% | 1.7±0.4a | – | – | – | – |
| 125% | 1.8±0.5a | – | – | – | – |
|
| Cooked noodle | 0% | 0.2±0.1a | 0.1±0.1ab | 0.8±0.1a | 2.4±0.3a | 4.5±2.5a |
| 25% | 0.3±0.0a | 0.1±0.1ab | 0.9±0.0a | 2.5±0.2a | 5.6±1.5a |
| 50% | 0.3±0.1a | 0.2±0.1a | 0.8±0.1a | 2.5±0.1a | 5.9±1.2a |
| 75% | 0.2±0.1a | 0.0±0.0b | 0.9±0.1a | 2.5±0.2a | 4.4±1.6a |
| 100% | 0.1±0.0a | 0.1±0.1ab | 0.8±0.0a | 2.5±0.1a | 3.1±0.5a |
| 125% | 0.2±0.0a | 0.0±0.0b | 0.8±0.1a | 2.0±0.3b | 2.9±1.3a |
The percentage of hydrolyzed anchovy products per total salt concentration.
Means with same alphabet in a column are not significantly different at p<0.05 using Duncan's multiple range test (n>3).