Table 6.

Effect of incorporation of texturized defatted meal on cooking quality of noodles

Sample	Percent	Cooking time (minutes)	Cooking loss (d.b. g%) ± SD	Water uptake ratio ± SD	Swelling volume (ml/g) ± SD
Control	0	18	6.55 ± 0.076	2.88 ± 0.015	1.64 ± 0.025
Sunflower	10	14	6.55 ± 0.214	3.27 ± 0.026	1.91 ± 0.026
	20	13	6.64 ± 0.026	3.53 ± 0.031	2.47 ± 0.015
	30	13	7.37 ± 0.030	3.88 ± 0.026	2.63 ± 0.021
	40	12	7.94 ± 0.038	4.07 ± 0.025	2.75 ± 0.026
Soybean	10	13	5.60 ± 0.030	3.20 ± 0.031	1.96 ± 0.015
	20	12	6.26 ± 0.046	3.64 ± 0.025	2.39 ± 0.025
	30	11	7.49 ± 0.015	3.80 ± 0.025	2.83 ± 0.036
	40	10	7.59 ± 0.036	3.91 ± 0.025	2.93 ± 0.015
Flaxseed	10	14	6.18 ± 0.032	3.18 ± 0.026	1.70 ± 0.057
	20	13	6.95 ± 0.094	3.40 ± 0.053	2.38 ± 0.031
	30	12	7.10 ± 0.031	3.60 ± 0.021	2.60 ± 0.031
	40	11	8.61 ± 0.057	3.78 ± 0.032	2.74 ± 0.036
LSD (p < 0.05)			3.44	0.04	0.04

n = 3

SD Standard deviation; LSD Least significant difference