Table 5.
Effect of HAP concentrations on texture analysis of dough, dried noodle, and cooked noodle

		Hardness (g)	Adhesiveness (mJ)	Cohesiveness	Springiness (mm)	Gumminess (g)	Chewiness (mJ)
Dough	0%1)	786.4±121.9b	0.1±0.1ab	0.4±0.0a	2.2±0.2bc	280.2±55.9a	6.1±1.5b
	25%	929.2±73.1ab	0.1±0.1b	0.3±0.0a	2.1±0.1c	313.5±30.0a	6.4±0.9b
	50%	935.5±153.3ab	0.1±0.1ab	0.3±0.0a	2.2±0.1bc	316.0±60.1a	7.0±1.7ab
	75%	796.3±55.8b	0.1±0.1ab	0.4±0.0a	2.4±0.1ab	280.5±17.8a	6.5±0.8b
	100%	968.1±218.6ab	0.2±0.1a	0.4±0.0a	2.4±0.2ab	347.1±93.9a	8.2±2.8ab
	125%	1032.5±198.1a	0.1±0.1ab	0.4±0.0a	2.5±0.3a	373.8±94.1a	9.4±3.1ab
Dried noodle	0%	2754.8±253.4a	-	-	-	-	-
	25%	2821.0±243.2a	-	-	-	-	-
	50%	2553.3±296.3a	-	-	-	-	-
	75%	2510.6±433.2a	-	-	-	-	-
	100%	2469.8±440.1a	-	-	-	-	-
	125%	2533.5±167.8a	-	-	-	-	-
Cooked noodle	0%	101.2±25.5b	0.2±0.0a	0.8±0.1bc	1.3±0.1a	83.8±20.2c	1.1±0.3c
	25%	102.0±5.9b	0.0±0.0c	1.0±0.0a	1.4±0.1a	97.0±8.6bc	1.3±0.1bc
	50%	103.5±13.6b	0.1±0.1ab	0.9±0.1ab	1.3±0.1a	95.5±11.1bc	1.3±0.2bc
	75%	175.3±48.1a	0.1±0.1ab	0.9±0.1ab	1.3±0.1a	159.8±46.1a	2.1±0.5a
	100%	192.0±60.1a	0.1±0.1bc	0.8±0.1bc	1.1±0.1b	157.0±47.3a	1.8±0.6ab
	125%	174.0±49.0a	0.1±0.0b	0.8±0.0c	1.0±0.1b	137.0±44.3ab	1.3±0.5bc

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.