Table 7. Sensory test of cooked noodle with different HAP contents
| HAP concentration |
| 0%1) | 25% | 50% | 75% | 100% | 125% |
| Appearance | 3.6ab | 4.5a | 4.1ab | 3.5ab | 3.4b | 2.0c |
| Color | 4.0a | 4.2a | 4.1a | 2.8bc | 3.7ab | 2.3c |
| Texture | 3.6ab | 3.4b | 4.6a | 3.5ab | 2.6b | 3.4b |
| Flavor | 3.2a | 3.7a | 4.0a | 3.3a | 3.5a | 3.4a |
| Saltiness | 3.0a | 3.9a | 4.2a | 3.0a | 3.4a | 3.6a |
| Preference of Saltiness | 3.3ab | 4.3a | 3.8ab | 3.1b | 3.0b | 3.6ab |
| Overall acceptability | 3.8ab | 4.1a | 4.3a | 2.9b | 3.3ab | 2.8b |
The percentage of hydrolyzed anchovy products per total salt concentration.
Means with same alphabet in a row are not significantly different at p<0.05 using Duncan's multiple range test (n=20).