Table 2 Color characteristics of cooked noodle with various level of HSC measured as the lightness (L), red-green (a), and yellowblue (b)

Sample	Uncooked			Cooked

	L	a	b	L	a	b

Control	80.65±0.43^b	-1.90±0.24^b	11.24±0.15^a	75.66±0.77^b	-1.43±0.26^b	7.08±0.75^a
HSC 4%	80.20±0.16^b	-1.92±0.16^b	11.32±0.15^a	74.40±1.14^b	-1.44±0.26^b	7.20±0.24^a
HSC 25%	79.28±0.14^a	-2.17±0.14^a	12.50±0.17^b	72.00±0.16^a	-1.92±0.16^a	8.87±1.51^a

^a-b Indicates a significant difference within columns (p<0.05)