Table 3 The result of boiled HSC noodle rheological properties, DPPH, texture, and color on the mixture design experimental points

Sample		T1	T2	T3	T4	T5	T6	T7	T8	T9

Tensile	Load (g)	33.75±3.54^c±de	30.00±6.12 ^bc	23.13±2.59^a	31.43±2.44^bc	35.56±3.91^de	29.29±4.50^b	32.14±2.67^bcd	36.67±3.54^e	22.22±2.64^a

Antioxidant	DPPH radical scavenging (%)	3.23±0.087^b	2.67±0.102^a	10.13±0.107^d	2.57±0.041^a	4.32±0.052^bc	8.84±0.089^c	10.63±0.075^d	10.84±0.042^d	8.12±0.056^c

TP^a	Hardness (N)	37.05±1.37^f	35.90±1.75^f	21.88±1.80^a	29.73±1.64^e	21.87±1.01^c	26.67±1.16^d	25.62±0.92^d	31.10±0.99^e	24.80±0.75^b
	Adhesiveness (mJ)	4.30±0.44^c	0.55±0.39^a	0.60±0.87^a	3.70±1.21^bc	0.30±0.21^a	0.65±0.25^a	0.67±0.21^a	0.80±0.59^a	2.87±1.70^b
	Springiness (mm)	2.67±0.37^a	2.77±0.13^a	13.91±3.30^b	2.80±0.32^a	2.95±0.25^a	2.80±0.17^a	2.93±0.10^a	2.93±0.14^a	2.62±0.43^a
	Chewiness (mJ)	91.12±4.31^e	85.08±7.96^de	54.23±35.69^b	81.18±7.61^de	60.88±9.10^b	65.96±3.60^bc	64.65±3.13^bc	76.40±4.53^cd	40.70±2.82^a

Color	L	74.66±0.77^a	74.40±3.14^a	73.73±0.17^a	75.82±1.01^a	73.19±0.31^a	70.59±1.63^ab	74.17±0.56^a	69.31±0.09^ab	75.41±0.20^a
	^a	-2.43±0.08^a	-2.48±0.04^a	-2.28±0.08^a	-2.02±0.06^a	-2.63±0.06^ab	-2.17±0.14^a	-2.11±0.05^a	-2.75±0.08^b	-2.49±0.05^a
	^b	8.08±0.75^a	9.71±0.24^ab	8.24±0.32^a	8.62±0.18^a	9.45±0.26^ab	9.54±0.20^ab	8.09±0.38^a	10.62±0.49^b	10.80±0.37^b

Each value is means ± S.D
^a-f) Values with different small letter within a differ significantly (p<0.05)