. 2022 Jul 7;9:952525. doi: 10.3389/fnut.2022.952525

Table 2.

Effect of UWBDF/FUWBD addition on cooking and texture properties of noodles.

Types	Content (%)	Cooking property	Texture properties				Extension properties
		Cooking loss (g/100g)	Hardness (g)	Cohesiveness	Springiness	Chewiness	Rmax (g)	Lmax (mm)
UWBDF	0	7.72 ± 0.07^f	4723 ± 74^c	0.64 ± 0.01^a	89.19 ± 1.87^a	2821 ± 26^a	17.49 ± 0.81^a	65.52 ± 3.12^a
	2	8.34 ± 0.30^e	4280 ± 81^d	0.58 ± 0.00^bc	86.68 ± 2.46^ab	2147 ± 45^d	16.27 ± 0.53^ab	56.52 ± 4.24^b
	4	9.31 ± 0.25^d	3993 ± 44^e	0.56 ± 0.01^c	85.91 ± 0.62^bc	1956 ± 52^e	14.19 ± 1.00^c	47.41 ± 4.53^c
	6	10.28 ± 0.55^c	3487 ± 64^f	0.50 ± 0.01^d	80.94 ± 1.06d^ef	1481 ± 92^f	11.3 ± 0.64^d	39.61 ± 5.08^de
	8	10.87 ± 0.09^ab	3268 ± 81^h	0.46 ± 0.01^e	78.36 ± 1.15^f	1264 ± 11^h	9.88 ± 0.78^e	36.61 ± 2.78^e
	10	11.28 ± 0.28^a	3157 ± 9^h	0.44 ± 0.02^e	79.49 ± 1.15^ef	1298 ± 68^h	7.33 ± 0.96^f	25.83 ± 3.60^f
FWBDF	0	7.72 ± 0.07^f	4723 ± 74^c	0.64 ± 0.01^a	89.19 ± 1.87^a	2822 ± 26^a	17.49 ± 0.81^a	65.52 ± 3.12^a
	2	7.34 ± 0.23^f	5572 ± 23^a	0.60 ± 0.00^b	89.07 ± 0.30^a	2925 ± 69^a	16.86 ± 0.53^a	59.00 ± 3.64^ab
	4	9.05 ± 0.39^d	5069 ± 10^b	0.60 ± 0.02^b	88.47 ± 1.39^ab	2676 ± 26^b	15.08 ± 0.56^bc	51.87 ± 5.42^bc
	6	9.51 ± 0.20^d	4638 ± 171^c	0.58 ± 0.02^bc	87.50 ± 3.37^ab	2366 ± 133^c	12.09 ± 0.72^d	44.61 ± 4.19^cd
	8	10.13 ± 0.07^c	4659 ± 15^c	0.52 ± 0.01^d	83.48 ± 1.24^cd	2018 ± 31^e	10.92 ± 0.86^de	39.29 ± 4.69^de
	10	10.61 ± 0.30^bc	4639 ± 18^c	0.52 ± 0.01^d	82.15 ± 0.84^de	2022 ± 61^e	8.53 ± 0.48^f	28.65 ± 3.26^f

Means in the same column with different small letters indicate a significant difference at P < 0.05.