Table 8
Sensory quality of cooked noodles containing different concentrations of onion powder

Attribute	Noodle¹⁾
Attribute	OP0(control)	OP3	OP5	OP10
Appearance	3.53±1.12^a2)	3.67±0.90^a	3.93±1.10^a	3.47±1.12^a
Taste	3.20±0.68^a	3.13±1.12^a	3.47±1.12^a	3.00±1.36^a
Flavor	2.87±0.91^a	3.20±0.77^a	3.33±0.90^a	3.13±0.99^a
Texture	3.20±1.01^a	3.53±0.64^a	3.47±0.74^a	3.07±0.70^a
Overall acceptability	2.93±0.80^a	3.40±0.74^a	3.27±0.96^a	3.13±1.12^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 15 panelists. Means with different superscripts within a row indicate significant differences (p<0.05).