Table 6. Water-binding capacity(WBC), solubility and swelling power of squid noodle containing squid hydrolysate and squid powder
| Squid noodle1) |
| Control | SN 1 | SN 2 | SN 3 | SN 4 |
| WBC (%) | 183.2±1.8b2) | 176.1±1.6a | 184.3±0.7b | 187.1±0.2c | 187.6±0.1c |
| Solubility (%) | 12.7±0.1c | 11.1±0.7b | 10.9±0.7b | 8.4±0.8a | 7.5±0.5a |
| Swelling power (%) | 6.5±0.2c | 6.0±0.2b | 5.8±0.1b | 5.1±0.4a | 4.7±0.3a |
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-cDifferent letters within a row indicate significant difference (p<0.05).