Table 7
Changes in total viable cells (log CFU/g) of raw noodles containing different concentrations of onion powder during storage at 10℃ for 12 days

Storagetime (days)	Noodle¹⁾
Storagetime (days)	OP0(control)	OP3	OP5	OP10
0	3.17±0.01^a2)	2.35±0.05^b	2.20±0.00^c	1.94±0.04^d
3	3.42±0.08^a	2.48±0.00^c	2.72±0.02^b	2.22±0.07^d
6	7.11±0.00^a	3.97±0.01^b	3.27±0.01^c	3.14±0.13^d
9	8.13±0.02^a	4.99±0.00^b	3.61±0.00^c	3.45±0.01^d
12	8.54±0.02^a	5.98±0.03^b	4.27±0.01^c	4.00±0.03^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).