Table 1 Final salt content of cooked noodles and sensory parameters for different types of noodles.

HC-Na0

450 ± 33.94^e

3.77 ± 0.77^c

2.37 ± 0.8^e

HC-Na10

1064 ± 54.07^d

4.47 ± 0.85^b

3.9 ± 0.54^c

HC-Na20

2108 ± 142.24^c

4.7 ± 0.86^ab

4.7 ± 0.69^b

HC-Na30

3253 ± 136.85^a

5.2 ± 0.75^a

5.6 ± 0.71^a

SC-Na0

403 ± 45.45^d

3.73 ± 0.44^c

2.1 ± 0.65^e

SC-Na10

962 ± 15.44^d

4.4 ± 0.61^b

3.13 ± 0.72^d

SC-Na20

1942 ± 105.54^c

4.7 ± 0.69^ab

4.5 ± 0.76^b

SC-Na30

3006 ± 140.95^b

5.13 ± 0.85^a

5.47 ± 0.81^a

YAN

7307 ± 527.79

5.27 ± 0.81

5.77 ± 0.76