Table 3.
Effect of HAP concentrations on solubility and swelling power in dried noodle at different immersing temperature

		Temperature (°C)
		50	60	70	80
Solubility (%)	0%1)	1.66±0.16aA	1.69±0.60aA	1.70±0.42aA	1.79±0.30aA
	25%	1.57±0.30aA	1.87±0.17aA	1.84±0.07aA	1.70±0.01aA
	50%	1.43±0.18aA	1.56±0.02aA	1.79±0.29aA	1.69±0.23aA
	75%	1.70±0.14aA	1.95±0.31aA	1.77±0.03aA	1.75±0.04aA
	100%	1.74±0.24aA	1.59±0.26aA	1.75±0.32aA	2.06±0.72aA
	125%	1.76±0.16aA	1.91±0.48aA	1.82±0.08aA	1.90±0.14aA
Swelling power (%)	0%	2.20±0.07aD	2.81±0.04bC	3.95±0.10bcB	4.44±0.07abA
	25%	2.25±0.19aC	2.88±0.12bB	3.72±0.15cA	4.14±0.23bA
	50%	2.24±0.05aD	2.71±0.11bC	3.73±0.08cB	4.34±0.27abA
	75%	2.36±0.12aD	3.17±0.06aC	4.03±0.11abB	4.45±0.03abA
	100%	2.28±0.49aB	2.85±0.02bB	4.26±0.12aA	4.47±0.05abA
	125%	2.22±0.04aD	2.70±0.09bC	3.82±0.02bcB	4.70±0.10aA

The percentage of hydrolyzed anchovy products per total salt concentration.
Means with same alphabet in a column on same treatment are not significantly different at p<0.05 using Duncan’s multiple range test.
Means with same alphabet in a row are not significantly different at p<0.05 using Duncan’s multiple range test.