Table 4 Effect of liposome coated salt concentrations on color values of dough, dried noodle and boiled noodle

		L^*	a^*	b^*

Dough	Control	83.61±0.83^a	-1.56±0.06^ab	20.77±0.80^a
	0.5% LCS1)	83.88±0.09^a	-1.51±0.04^a	21.59±0.83^a
	1.0% LCS	83.27±0.34^a	-1.68±0.09^c	21.75±0.58^a
	1.5% LCS	83.29±0.35^a	-1.60±0.03^abc	20.89±0.66^a
	2.0% LCS	83.06±0.05^a	-1.66±0.03^bc	22.24±0.81^a

Dried noodle	Control	81.80±0.31^a	-0.31±0.04^a	15.02±0.46^a
	0.5% LCS	80.86±2.09^a	-0.32±0.08^a	15.71±0.94^a
	1.0% LCS	80.36±1.80^a	-0.34±0.10^a	15.85±1.35^a
	1.5% LCS	80.98±1.66^a	-0.37±0.07^a	15.27±1.05^a
	2.0% LCS	80.09±1.65^a	-0.33±0.12^a	16.31±1.29^a

Boiled noodle	Control	66.05±1.52^a	-2.97±0.13^b	11.26±0.16^b
	0.5% LCS	65.44±3.27^a	-2.97±0.11^b	11.50±0.88^ab
	1.0% LCS	65.03±3.40^a	-2.63±0.03^a	11.69±0.21^ab
	1.5% LCS	67.05±1.15^a	-2.95±0.07^b	12.38±0.22^a
	2.0% LCS	68.82±1.03^a	-2.96±0.17^b	12.33±0.45^a

¹⁾The percentage of liposome coated salt.
^a-cMeans with same alphabet in a column on same type are not significantly different at p<0.05 using Duncan's multiple range test.