Table 4.
Sensory characteristics of the wet noodle according to Cirsium setidens Nakai powder content, water content, and kneading time by D-optimal design.

Sensory characteristic scores1)
No.	Color	Smell	Taste	Springiness	Mouthfeel	Overall acceptance
1	7.54	7.75	7.63	7.67	7.74	7.70
2	6.26	6.47	6.35	6.39	6.46	6.42
3	7.36	7.57	7.45	7.49	7.56	7.52
4	7.31	7.52	7.40	7.44	7.51	7.47
5	7.65	7.86	7.74	7.78	7.85	7.81
6	8.65	8.86	8.74	8.78	8.85	8.81
7	6.31	6.52	6.40	6.44	6.51	6.47
8	6.18	6.39	6.27	6.31	6.38	6.34
9	7.51	7.72	7.60	7.64	7.71	7.67
10	6.20	6.41	6.29	6.33	6.40	6.36
11	7.87	8.08	7.96	8.00	8.07	8.03
12	5.98	5.22	5.10	5.14	5.21	5.17
13	7.99	8.20	8.08	8.12	8.19	8.15
14	8.45	8.66	8.54	8.58	8.65	8.61
15	7.04	7.25	7.13	7.17	7.24	7.20
16	6.06	6.27	6.15	6.19	6.26	6.22
17	5.72	5.38	5.26	5.30	5.37	5.33
18	7.48	7.69	7.57	7.61	7.68	7.64

9: like extremely 1: dislike extremely