Table 6
Textural character istics of cooked noodles containing different concentrations of onion powder

Texture	Noodle¹⁾
Texture	OP0(control)	OP3	OP5	OP10
Hardness(g/cm²)	1338.70±199.01^a2)	1000.40±169.00^b	860.35±233.75^b	878.85±103.66^b
Cohesiveness(%)	72.93±4.71^b	74.74±3.09^ab	76.77±3.17^a	72.66±2.73^b
Chewiness(%)	1209.34±180.06^a	939.15±168.50^b	827.17±242.46^b	825.14±103.72^b
Springiness(%)	90.24±5.77^a	90.54±3.04^a	85.18±9.28^a	88.60±1.98^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 ten measurements. Means with different superscripts within a row indicate significant differences (p<0.05).