Table 2.
Proper ties of the cooked noodles added Aster scaber extract solution and powder

Sample1)	Weight after cooking (g)	Volume after cooking (mL)	Water absorption rate (%)	Turbidity of soup (OD at 675 nm)
Control	18.90±0.042)c3)	56.50±1.34a	111.87±0.03a	1.42±0.05a
AJ1	26.85±0.33a	50.00±0.00b	89.64±1.12b	1.29±0.04b
AJ2	20.13±0.99b	43.00±0.89c	67.70±1.37d	1.43±0.05a
AP1	18.04±0.14c	44.00±0.89c	72.47±1.10c	1.12±0.02c
AP2	18.08±0.28c	44.50±0.45c	60.05±0.43e	1.11±0.00c

Control, noodles not added Aster scaber extract solution and powder; AJ1, noodles added Aster scaber extract solution and water (1:4); AJ2, noodles added Aster scaber extract solution and water (1:2); AP1, noodles added Aster scaber powder of 1%; AP2, noodles added Aster scaber powder of 3%.
All values are expressed as mean SD of triplicate determinations.
Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.