Table 3.
Moisture contents and pH of raw noodles added Aster scaber extract solution and powder

Sample1)	Moisture contents (%)	pH
Control	34.32±0.412)b3)	5.92±0.02a
AJ1	33.35±0.05c	4.62±0.01e
AJ2	33.61±0.13c	4.73±0.01d
AP1	34.40±0.06b	5.89±0.01b
AP2	35.88±0.56a	5.84±0.00c
F-value	29.336***	8263.812***

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.