Table 5
Total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles containing different concentrations of onion powder

Value	Noodle	Noodle¹⁾
Value	Noodle	OP0 (control)	OP3	OP5	OP10
Polyphenol(mgGAE/mL)	Raw	9.87±0.18^d2)	14.33±0.24^c	16.89±0.34^b	20.62±0.35^a
Polyphenol(mgGAE/mL)	Cooked	5.59±0.46^d	9.65±0.16^c	11.62±0.16^b	15.59±0.66^a
DPPH(%)	Raw	9.86±1.06^d	20.50±3.68^c	29.22±1.86^b	40.12±0.53^a
DPPH(%)	Cooked	7.09±0.46^d	11.14±1.41^c	14.61±0.35^b	21.53±0.52^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).