. 2016 May 3;53(5):2414–2421. doi: 10.1007/s13197-016-2217-9

Table 3.

Effect of additives on glass-transition temperature of frozen cooked noodle

Hydrocolloids	Glass-transition temperature ^a
Non fortified frozen cooked noodle	−33.60 ± 0.14^a
Sodium polyacrylate	−33.59 ± 0.35^a
Sodium alginate	−33.41 ± 0.20^a
Xanthan gum	−33.27 ± 0.12^a

Values are presented as mean ± SEM (n = 3)

Mean values with same letter is non-significantly different (P > 0.05)