Table 6. Effect of HAP concentrations on cooking properties of cooked noodle

	Sample weight (g)	Weight of cooked noodle (g)	Water absorption of cooked noodle (%)	Volume of cooked noodle (mL)	Turbidity of soup (O.D. at 286 nm)
0%1)	10.21±0.06	24.07±0.39	135.73±2.43	19.75±1.06b	0.10±0.03
25%	10.26±0.17	24.52±0.75	138.97±3.36	21.25±1.06ab	0.10±0.01
50%	10.20±0.09	23.96±0.02	134.88±2.33	19.75±0.35b	0.09±0.01
75%	10.25±0.06	24.37±0.42	137.78±5.46	20.50±0.71ab	0.09±0.01
100%	10.31±0.11	24.53±0.10	138.05±3.44	25.00±4.24a	0.09±0.01
125%	10.48±0.12	24.99±0.49	138.49±7.46	21.00±1.41ab	0.09±0.01

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).