. 2020 Apr 10;57(10):3893–3902. doi: 10.1007/s13197-020-04421-6

Table 2.

TPA and tensile properties of fresh noodles supplemented by wheat bran with and without ozone treatment

Sample		Hardness (g)	Springiness	Adhesiveness (g)	Chewiness (g)	Resilience	Tensile force (g)	Stretch distance (mm)
Process mode	Additive amount (%)	Hardness (g)	Springiness	Adhesiveness (g)	Chewiness (g)	Resilience	Tensile force (g)	Stretch distance (mm)
Untreated	10	4242.21 ± 22.92^g	0.77 ± 0.03^a	0.58 ± 0.02^a	1962.35 ± 22.90^b	0.27 ± 0.02^ab	8.53 ± 0.19^c	28.78 ± 0.26^d
	15	4669.02 ± 13.61^f	0.64 ± 0.03^d	0.51 ± 0.00^bcd	1481.59 ± 18.24^f	0.23 ± 0.01^ab	9.12 ± 0.09^b	31.23 ± 0.24^b
	20	4960.61 ± 17.37^e	0.67 ± 0.03^cd	0.48 ± 0.02^cd	1583.07 ± 14.11^e	0.23 ± 0.01^ab	6.63 ± 0.08^f	26.77 ± 0.15^e
	25	5340.14 ± 15.54^c	0.71 ± 0.01^bc	0.50 ± 0.00^bcd	1961.59 ± 36.39^b	0.26 ± 0.01^ab	5.48 ± 0.12^g	23.96 ± 0.06^f
Ozone treatment	10	4924.10 ± 15.75^e	0.73 ± 0.01^ab	0.55 ± 0.02^ab	1896.62 ± 6.54^c	0.28 ± 0.00^a	7.70 ± 0.19^d	30.00 ± 0.19^c
	15	5119.71 ± 24.61^d	0.63 ± 0.01^d	0.53 ± 0.05^abc	1741.58 ± 24.64^d	0.27 ± 0.05^ab	10.40 ± 0.36^a	34.65 ± 0.16^a
	20	5561.15 ± 33.37^b	0.75 ± 0.02^ab	0.54 ± 0.01^abc	2256.57 ± 7.01^a	0.27 ± 0.00^a	7.43 ± 0.23^d	28.62 ± 0.18^d
	25	5764.19 ± 36.97^a	0.74 ± 0.01^ab	0.45 ± 0.01^d	1934.74 ± 21.60^bc	0.22 ± 0.00^b	6.98 ± 0.06^e	23.54 ± 0.36^g

Different letters in the same column are significantly different (P < 0.05). Mean ± SD is calculated from six measurements