Table 4
Color values of raw and cooked noodles containing different concentrations of onion powder

Color	Noodle	Noodle¹⁾
Color	Noodle	OP0(control)	OP3	OP5	OP10
L	Raw	85.10±0.30^a2)	84.75±0.11^a	84.35±0.25^b	83.75±0.03^c
	Cooked	73.74±1.22^a	73.65±3.63^a	70.92±1.28^a	72.54±2.66^a
a	Raw	-1.27±0.06^a	-1.98±0.05^b	-2.05±0.08^bc	-2.12±0.07^c
	Cooked	-2.76±0.23^ab	-2.28±0.45^a	-2.66±0.12^ab	-2.97±0.10^b
b	Raw	14.07±0.43^c	16.11±0.12^b	16.43±0.11^b	17.56±0.32^a
	Cooked	7.55±0.85^a	7.65±1.24^a	8.08±0.93^a	8.35±0.34^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 triplicate determinations. Means with different superscripts within a row indicate significant differences (p<0.05).