Table 2
Moisture and pH of raw noodles containing different concentrations of onion powder

Characteristic	Noodle¹⁾
Characteristic	OP0(control)	OP3	OP5	OP10
Moisture(%)	31.80±1.77^a2)	31.49±2.47^a3	30.50±0.38^a	28.54±2.39^a
pH	5.84±0.02^a	5.61±0.02^b	5.52±0.16^c	5.42±0.02^d

OP0 (control), noodle added with 0% onion powder; OP3, noodle added with 3% onion powder; OP5, noodle added with 5% onion powder; OP10, noodle added with 10% onion powder.
Mean±SD of triplicate determinations. Means with different superscripts within a row indicate significant differences (p<0.05).