Table 6.
Sensory character istics of cooked noodles added Aster scaber extract solution and powder

Sample1)	Apperance	Color	Smell	Taste	Overall acceptability
Control	4.42±1.502)a3)	4.58±1.37a	3.83±1.03a	3.75±1.28b	4.00±1.53a
AJ1	4.75±0.87a	5.00±0.95a	4.67±1.07a	4.92±0.90a	5.00±1.04a
AJ2	5.33±0.98a	5.42±1.31a	4.58±1.31a	5.08±1.08a	5.17±1.69a
AP1	4.50±0.67a	3.75±0.62a	4.00±1.41a	4.08±0.99ab	4.50±0.90a
AP2	4.75±0.87a	4.83±1.02a	3.92±1.51a	4.25±1.42ab	4.92±1.50a

1)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%.
Values are mean SD (n=20).
Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.