Table 3.
Color of cooked noodles added with Houttuynia cordata Thunb. powder

Samples1) L a b
Control 70.22±0.87a2),3)) -2.17±0.25d 5.58±0.65d
HC-0.5 62.27±0.70b -1.03±0.28c 8.63±0.35c
HC-1.0 57.38±0.90c -0.72±0.25b 9.36±0.30b
HC-1.5 54.09±1.48d -0.26±0.12a 10.17±0.57a
Control, normal noodle; HC-0.5, noodle containing 0.5% Houttuynia cordata Thunb. powder; HC-1.0, noodle containing 1.0% Houttuynia cordata Thunb. powder; HC-1.5, noodle containing 1.5% Houttuynia cordata Thunb. powde
Values are Mean±SD (n=3)
Different superscript letters within a column indicate significantly different values as assessed by Duncan’s multiple range test (p<0.05)