Table 3
Cooking character istics of raw noodles containing different concentrations of onion powder

Characteristic	Noodle¹⁾
Characteristic	OP0 (control)	OP3	OP5	OP10
Weight(g)	81.11±4.69^a2)	78.04±4.61^a	77.67±3.26^a	77.82±3.68^a
Volume(mL)	70.22±5.09^a	67.67±5.43^a	67.22±3.35^a	67.67±3.87^a
Waterabsorption(%)	58.54±10.81^a	56.08±9.22^a	55.35±6.51^a	55.65±7.35^a
Turbidityofsoup (ODat675nm)	0.54±0.06^a	0.41±0.05^b	0.44±0.05^b	0.51±0.11^a

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 9 determinations. Means with different superscripts within a row indicate significant differences (p<0.05).