Table 4.
Hunter’s color value of raw and cooked noodles added Aster scaber extract solution and powder

Samples1)	L		a		b
	RN2)	CN	RN	CN	RN	CN
	Control	87.90±0.413)a4)	71.87±0.37a	-1.09±0.09a	-2.84±0.09a	11.17±0.40c	8.26±0.33c
AJ1	67.30±1.22b	55.01±0.60c	-5.17±0.25e	-4.06±0.27c	22.60±0.48a	19.08±0.67a
AJ2	65.53±1.15c	46.58±0.25d	-3.24±0.43d	-3.88±0.06c	13.29±0.77b	18.04±0.83a
AP1	68.45±0.96b	56.40±1.01b	-2.56±0.14c	-3.20±0.11b	13.49±0.81b	11.29±0.32b
AP2	65.24±0.55c	47.01±0.39d	-1.91±0.29b	-2.54±0.14a	8.63±0.86d	11.52±0.68b
F-value	327.701***	727.735***	101.123***	43.871***	175.23***	145.359***

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%.
RN, Raw Noodle; CN, Cooked Noodle.
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.