Impact of Noodle Formulation, Boiling Methodology and Their Interactions on Stable Hydrogen and Oxygen Isotope Ratios.

Comparison of Raw Materials, Uncooked Noodles and Cooked Noodles δ 2 H showed a decreasing trend from the raw materials to the uncooked noodles and subsequently to the cooked noodles; in particular, significant differences can be observed between the uncooked noodles and the boiled noodles ( p < 0.05) ( Figure 1 ), indicating that the cooked noodles were depleted in 2 H.

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