Table 4. Proximate composition of squid noodles containing squid hydrolysate and squid powder

Composition (%)	Squid noodle¹⁾
Composition (%)	Control	SN 1	SN 2	SN 3	SN 4
Moisture	8.5±0.0^c²⁾	8.4±0.2^b^c	8.2±0.2^a^b	8.2±0.1^a	8.1±0.0^a
Crude protein	10.7±0.1^a	14.4±0.0^b	15.7±0.0^c	17.9±0.1^d	20.7±0.2^e
Crude lipid	0.2±0.00^a	0.3±0.1^a	0.5±0.0^b	0.7±0.0^c	0.8±0.0^c
Ash	0.6±0.1^a	0.7±0.1^b	0.7±0.0^b	0.8±0.0^b	0.9±0.1^c
Carbohydrate³⁾	80.0	76.2	74.9	72.4	69.5
Salinity	2.1±0.0^d	1.3±0.0^a	1.7±0.0^b	1.8±0.0^c	2.6±0.1^e

¹⁾Control, squid noodle without squid hyrolysate and squid powder; SN 1, squid noodle with squid hyrolysate 45% and squid powder 5% based on wheat flour weight; SN 2, squid noodle with squid hyrolysate 45% and squid powder 10% based on wheat flour weight; SN 3, squid noodle with squid hyrolysate 45% and squid powder 15% based on wheat flour weight; SN 4, squid noodle with squid hyrolysate 45% and squid powder 20% based on wheat flour weight.
²⁾^a^-^eDifferent letters within a row indicate significant difference (p<0.05).
³⁾Carbohydrate (%)=100-(moisture+crude protein+crude lipid+ash)