Table 4.
Color of cooked noodles added with Houttuynia cordata Thunb. powder

Samples1)	Color	Flavor	Taste	Overall acceptability
Control	4.2±0.6^a2),3),4))	3.5±0.9^a	3.3±0.7^a	4.0±0.9^a
HC-0.5	3.1±1.1^b	3.2±1.0^a	3.1±1.1^a	3.6±1.0^a,b
HC-1.0	2.7±0.7^b	2.9±0.7^a	2.4±0.5^a	2.7±0.5^b
HC-1.5	3.1±1.1^b	2.8±1.2^a	3.1±1.3^a	3.1±1.3^a,b

Control, normal noodle; HC-0.5, noodle containing 0.5% Houttuynia cordata Thunb. powder; HC-1.0, noodle containing 1.0% Houttuynia cordata cordata Thunb. powder; HC-1.5, noodle containing 1.5% Houttuynia cordata Thunb. powde
Values are Mean±SD (n=3)
5=excellent, 4=good, 3=moderate, 2=poor, 1=very poor
Different superscript letters within a column indicate significantly different values as assessed by Duncan’s multiple range test (p<0.05)