Table 5.
Textural proper ties of raw noodles added Aster scaber extract solution and powder

Samples1)	Springiness (g)	Cohesiveness (g)	Chewiness (g)
Control	130.74±1.532)a3)	651.66±1.32a	454.29±1.43a
AJ1	131.08±0.65a	395.20±2.93c	345.92±1.61e
AJ2	114.36±3.02b	492.31±2.09b	387.56±1.09d
AP1	131.07±1.07a	341.69±0.11e	405.07±0.11c
AP2	112.28±6.42b	381.02±1.46d	422.68±1.22b
F-value	25.915***	13713.169***	3339.859***

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.