Table 5 Effect of liposome coated salt concentrations on texture analysis of dough, dried noodle and boiled noodle

		Hardness (g)	Adhesiveness (mJ)	Cohesiveness	Springiness (mm)	Gumminess (g)	Chewiness (mJ)
Dough	Control	520.0±53.4	0.1±0.1	0.3±0.0	2.2±0.1	163.3±41.4	3.6±1.2
	0.5% LCS1)	513.0±2.6	0.2±0.2	0.4±0.0	2.2±0.1	180.0±9.5	3.9±0.4
	1.0% LCS	490.3±12.3	0.0±0.0	0.3±0.0	2.2±0.2	154.0±5.2	3.5±0.2
	1.5% LCS	468.3±23.5	0.0±0.0	0.4±0.0	2.4±0.1	183.3±28.3	4.9±1.0
	2.0% LCS	507.3±58.0	0.1±0.0	0.4±0.0	2.4±0.1	182.3±18.2	4.3±0.4
Dried noodle	Control	3,816.0±187.6
	0.5% LCS1)	3,393.7±281.0
	1.0% LCS	3,488.2±291.5
	1.5% LCS	3,687.5±203.1
	2.0% LCS	3,396.0±293.2
Boiled noodle	Control	1,216.4±253.5	0.2±0.2	0.3±0.0	1.5±0.3	359.6±53.8	5.4±0.9
	0.5% LCS1)	1,507.0±359.5	0.1±0.1	0.3±0.0	1.5±0.1	446.7±102.9	6.3±1.0
	1.0% LCS	1,382.8±234.4	0.1±0.1	0.3±0.0	1.5±0.1	385.3±82.7	5.5±1.2
	1.5% LCS	1,523.0±134.5	0.2±0.1	0.3±0.0	1.5±0.0	445.3±46.8	6.4±0.7
	2.0% LCS	1,146.3±213.6	0.1±0.0	0.3±0.0	1.7±0.1	332.3±76.2	5.3±1.1

¹⁾The percentage of liposome coated salt.
Values are Mean±S.D. (n>3).