Table 5.

Effect of incorporation of texturized defatted meal on the color (L, a, b values) and textural properties of noodles

Sample	Percent	L ± SD	a ± SD	b ± SD	Hardness (N) ± SD	Area (Nmm) ± SD
Control	0	73.01 ± 0.76	1.41 ± 0.09	10.14 ± 0.43	7.09 ± 0.15	0.12 ± 0.02
Sunflower	10	51.28 ± 0.12	0.61 ± 0.19	4.23 ± 0.21	2.86 ± 0.47	0.07 ± 0.02
	20	46.89 ± 1.52	0.68 ± 0.10	4.53 ± 0.21	2.60 ± 0.40	0.04 ± 0.03
	30	43.89 ± 0.82	0.78 ± 0.02	5.50 ± 0.35	4.73 ± 0.56	0.07 ± 0.02
	40	38.77 ± 0.88	0.94 ± 0.04	5.92 ± 0.03	2.66 ± 0.25	0.03 ± 0.01
Soybean	10	63.41 ± 1.70	1.18 ± 0.15	11.03 ± 0.13	5.14 ± 0.71	0.08 ± 0.01
	20	60.61 ± 1.13	1.16 ± 0.10	11.37 ± 0.34	2.07 ± 0.34	0.02 ± 0.02
	30	59.38 ± 0.22	2.20 ± 0.01	12.79 ± 0.32	3.25 ± 0.21	0.03 ± 0.01
	40	58.64 ± 0.45	2.54 ± 0.05	12.51 ± 0.14	0.44 ± 0.05	0.02 ± 0.01
Flaxseed	10	53.21 ± 2.70	2.36 ± 0.38	5.62 ± 0.61	3.51 ± 0.18	0.05 ± 0.04
	20	53.41 ± 1.22	2.39 ± 0.04	5.96 ± 0.67	4.94 ± 0.44	0.06 ± 0.01
	30	50.64 ± 1.77	2.61 ± 0.03	6.21 ± 0.36	5.38 ± 0.36	0.07 ± 0.01
	40	48.35 ± 0.30	2.91 ± 0.04	6.82 ± 0.30	3.87 ± 0.29	0.05 ± 0.01
LSD (p < 0.05)		2.121	0.233	NS	0.55	0.047

Each value is a mean of three observations (n = 3)

SD Standard deviation; LSD Least significant difference; NS non significant