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

Table 3.

Water absorption, cooking loss and sensory score of fresh noodles supplemented by wheat bran with and without ozone treatment

sample		Water absorption (%)	Cooking lost rate (%)	Sensory score
Process mode	Additive amount (%)	Water absorption (%)	Cooking lost rate (%)	Sensory score
Untreated	10	100.11 ± 0.57^b	8.54 ± 0.03^a	78.25 ± 3.71^ab
	15	75.93 ± 0.01^e	5.73 ± 0.15^e	77.20 ± 0.95^ab
	20	88.43 ± 1.88^d	6.00 ± 0.03^de	74.08 ± 3.75^bcd
	25	103.67 ± 1.29^a	6.77 ± 0.08^c	69.53 ± 3.84^cd
Ozone treatment	10	103.96 ± 0.47^a	6.16 ± 0.15^d	79.93 ± 4.77^a
	15	93.78 ± 0.24^c	5.67 ± 0.14^e	77.28 ± 1.54^ab
	20	91.95 ± 1.19^cd	6.53 ± 0.43^cd	74.45 ± 1.24^bc
	25	93.69 ± 0.26^c	7.01 ± 0.12^b	70.75 ± 1.01^cd

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