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

Table 4.

Effect of hydrophilic colloid on the hardness, firmness and break strength of frozen cooked noodle

Hydrocolloid	Level (%)	Hardness (N · cm⁻²)	Firmness (N)	Break strength (g)
Sodium polyacrylate	0	8.061 ± 0.226^c	0.910 ± 0.047^c	10.784 ± 0.399^c
	0.04	9.723 ± 0.344^a	1.134 ± 0.084^b	11.061 ± 0.549^c
	0.08	9.210 ± 0.226^b	1.126 ± 0.025^b	12.790 ± 0.456^ab
	0.12	9.687 ± 0.159^a	1.151 ± 0.059^b	13.776 ± 0.942^a
	0.16	9.608 ± 0.105^ab	1.269 ± 0.079^a	11.782 ± 0.641^bc
	0.20	9.645 ± 0.282^ab	1.074 ± 0.043^b	12.511 ± 0.885^b
Sodium alginate	0	8.061 ± 0.226^b	0.910 ± 0.047^d	10.784 ± 0.399^c
	0.10	9.478 ± 0.291^a	1.256 ± 0.051^c	13.083 ± 0.743^b
	0.20	9.735 ± 0.181^a	1.287 ± 0.040^bc	12.912 ± 0.909^b
	0.30	9.729 ± 0.239^a	1.381 ± 0.035^a	12.987 ± 0.661^b
	0.40	9.395 ± 0.272^a	1.366 ± 0.041^ab	13.112 ± 0.810^b
	0.50	9.549 ± 0.204^a	1.338 ± 0.063^abc	14.449 ± 0.558^a
Xanthan gum	0	8.061 ± 0.226^d	0.910 ± 0.047^c	10.784 ± 0.399^b
	0.20	9.635 ± 0.276^c	1.302 ± 0.033^b	14.962 ± 1.441^a
	0.40	10.453 ± 0.153^b	1.325 ± 0.085^b	16.322 ± 0.874^a
	0.60	10.509 ± 0.254^b	1.561 ± 0.073^a	15.523 ± 0.679^a
	0.80	10.83 ± 0.456^ab	1.563 ± 0.034^a	16.264 ± 1.015^a
	1.00	11.126 ± 0.400^a	1.558 ± 0.089^a	15.454 ± 1.707^a

Mean ± SD