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)