Table. 7. Characteristics of the cooking of squid noodles containing squid hydrolysate and squid powder

	Squid noodle¹⁾
	Control	SN 1	SN 2	SN 3	SN 4
Pre-cook weight(g)	50.00±0.15^a²⁾	50.00±0.13^a	50.00±0.12^a	50.00±0.25^a	50.00±0.12^a
Post-cook weight(g)	119.07±1.13^a	123.60±1.73^b	127.64±1.71^c	135.65±2.82^d	151.45±3.03^e
Post-cook volume(mL)	405.10±2.25^a	410.70±2.04^a^b	415.50±2.25^b^c	420.70±3.23^c	440.40±3.11^d
Water absorption(%)	135.55±2.25^a	142.02±3.20^b	149.64±3.08^c	164.68±5.12^d	202.11±4.75^e
Turbidity(OD₆_75nm)	0.90±0.02^a	0.93±0.01^a	1.68±0.03^b	1.89±0.01^c	2.15±0.07^d

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).