Table 1.
Character istic value of composite flour by amylograph

Samples1)	Gelatinization point (°C)	Maximum viscosity (BU)	Viscosity at 95° (BU)	Difference between maximum viscosity and viscosity after 15 minutes at 95°C
Control	62.0±0.9^a2),3))	590±0^a	582±3^a	122±3^a
HC-0.5	59.8±1.5^a	588±6^a	577±12^a,^b	117±15^a
HC-1.0	60.3±1.6^a	582±3^b	570±13^a,^b	122±3^a
HC-1.5	61.2±0.3^a	567±3^c	562±3^b	117±3^a

Control, normal noodle; HC-0.5, noodle containing 0.5% Houttuynia cordata Thunb. powder; HC-1.0, noodle containing 1.0% Houttuynia cordata Thunb. powder; HC-1.5, noodle containing 1.5% Houttuynia cordata Thunb. powde
Values are Mean±SD (n=3)
Different superscript letters within a column indicate significantly different values as assessed by Duncan’s multiple range test (p<0.05)