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)