Table 1.
Effect of superheated steam treatment on lipase activity of dried whole wheat noodles during storage.
| Storage Time (Weeks) |
Lipase Activity (U/g·min−1) | |||
|---|---|---|---|---|
| Control | SST-155 °C-10 s | SST-170 °C-10 s | SST-190 °C-5 s | |
| 0 | 46.60 ± 2.88 a,* | - | - | - |
| 3 | 34.11 ± 2.88 b | - | - | - |
| 6 | 28.70 ± 1.29 b,c | - | - | - |
| 9 | 24.40 ± 0.96 c,d | - | - | - |
| 12 | 21.21 ± 1.76 d | - | - | - |
* The superscript lowercase letters indicate the significant difference of the same sample in different storage time at p < 0.05. SST: superheated steam treatment, -: the absorbance of the reaction system did not change within 3 min.