Table 4.
The effect of Ligularia fischeri powder on the cooking character istic of Mandupi

Characteristics	Sample2)
	Control	LFP-1%	LFP-3%	LFP-5%	LFP-7%
	Weight gain (g)	43.62±1.12c2)	47.80±1.25b	48.45±1.21a	49.23±1.15a	50.12±1.21a
Volume (mL)	27.55±0.03b	31.75±1.01a	32.96±1.21a	33.45±1.25a	33.58±1.31a
Water absorption (%)	62.05±2.31c	82.55±3.02b	85.73±3.05a	86.12±3.15a	87.12±3.20a
Turbidity	0.59±0.01c	0.61±0.02b	0.64±0.03b	0.66±0.11b	0.71±0.15a

Control, no Ligularia fischeri powder; LFP-1%, 1% Ligularia fischeri powder added; LFP-3%, 3% Ligularia fischeri powder added; LFP-5%, 5% Ligularia fischeri powder added; LFP-7%, 7% Ligularia fischeri powder added.
Mean±SD (n=3). Means with same letter at the row are not significantly different (p<0.05).