Table 4.
Textural characteristics of noodles prepared from wheat flour and different potato cultivars
| Texture profile | Sample | ||||
|---|---|---|---|---|---|
|
| |||||
| WN | AN | GN | SN | JN | |
| Hardness (g) | 4,389.20±352.20a | 3,263.10±238.30b | 2,969.40±136.20c | 3,192.80±206.50bc | 3,201.20±107.60bc |
| Adhesiveness (g·s) | −69.25±24.0a | −128.15±60.00b | −97.74±29.80ab | −86.59±23.3a | −92.77±29.40a |
| Springiness | 0.98±0.00a | 0.93±0.00b | 0.88±0.10c | 0.95±0.0ab | 0.95±0.00ab |
| Cohesiveness | 0.56±0.10a | 0.44±0.00b | 0.35±0.00d | 0.40±0.0c | 0.43±0.00b |
| Chewiness (J) | 2,408.50±350.50a | 1,329.00±118.40b | 903.60±123.60c | 1,210.10±136.40b | 1,295.90±103.90b |
WN, wheat flour noodle; AN, Atlantic noodle; GN, Go-un noodle; SN, Sae-bong noodle; JN, Jin-sun noodle.
Values with different letters (a–d) within the same row differ significantly (P<0.05).