Untitled Document

SAMPLE	Dry Noodles			Cooked Noodles
SAMPLE	Appearance	*Hardness()**	Overall Acceptability	Appearance	Stickness	Elasticity	Flavour	Overall Acceptability
MBS_N (reference sample)	5.00^a	5.00^a	5.00^a	5.00^a	5.00^a	5.00^a	5.00^a	5.00^a
SPS_N	1.92^e(0.83)	2.17^d(0.67)	2.08^d(0.67)	2.92^d(0.51)	2.00^d(0.74)	2.83^d(0.72)	3.75^b(0.87)	2.25^c(0.45)
1S_9M_N	4.58^ab(0.67)	4.58^a(0.67)	4.67^ab(0.65)	4.58^ab(0.67)	4.50^ab(0.80)	4.50^abc(0.67)	4.67^a(0.49)	4.67^a(0.78)
2S_8M_N	4.42^a(0.67)	4.67^a(0.65)	4.50^ab(0.80)	4.50^bc(0.67)	4.42^ab(0.79)	4.58^ab(0.79)	4.58^a(0.51)	4.75^ab(0.45)
3S_7M_N	3.92^c(0.51)	3.92^c(0.51)	4.42^bc(0.79)	4.08^bc(0.67)	4.25^bc(0.87)	4.33^bc(0.78)	4.75^a(0.45)	4.58^ab(0.67)
4S_6M_N	3.33^d(0.49)	3.25^c(0.75)	3.92^c(0.67)	4.17^c(0.39)	3.75^c(0.62)	4.00^c(0.60)	4.67^a(0.65)	4.17^b(0.58)

(*) Appearance : transparence and glossiness, Hardness : broken degree, Elasticity : stretching it until they broke; Stickiness : attaching two noodle strands to each other and pulling them apart. All values are mean of three replications. Data in the parenthesis are standard deviation. Within the same column, the values with different letters are significant difference at p < 0.05 by LSD test.

Table 8: Average scores of sensory evaluation for noodles made from various SPS ratios.