Table 2.
Cooking quality of noodles added with Houttuynia cordata Thunb. powder

Samples1) Weight of cooked noodle (g) Volume of cooked noodle (mL) Absorbance of soup at 675 nm
Control 153.76±1.25a2),3)) 140.0±5.0a 0.26±0.05a
HC-0.5 153.19±0.25a 136.7±2.9a 0.25±0.03b
HC-1.0 151.24±0.19b 138.0±0.0a 0.30±0.02a
HC-1.5 152.39±1.18a,b 136.7±2.9a 0.33±0.02a
Control, normal noodle; HC-0.5, noodle containing 0.5% Houttuynia cordata Thunb. powder; HC-1.0, noodle containing 1.0% Houttuynia cordata Thunb. powder; HC-1.5, noodle containing 1.5% Houttuynia cordata Thunb. powde
Values are Mean±SD (n=3)
Different superscript letters within a column indicate significantly different values as assessed by Duncan’s multiple range test (p<0.05)