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 675 nm)
0%1)	10.06±0.04	23.20±0.21ab	130.57±3.01ab	20.90±0.57bc	0.11±0.02a
25%	10.03±0.00	22.02±0.28b	119.60±2.80b	21.50±0.71b	0.08±0.01b
50%	10.05±0.01	22.11±0.17b	120.11±1.84b	19.05±0.07d	0.07±0.00b
75%	10.15±0.01	24.04±0.86a	139.18±8.40a	23.15±0.49a	0.07±0.00b
100%	10.04±0.03	23.12±0.89ab	130.17±9.47ab	20.65±0.78bc	0.08±0.02b
125%	10.02±0.00	21.97±0.21b	119.33±2.00b	19.55±0.64cd	0.07±0.01b

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.