Table 6 Effect of liposome coated salt concentrations on cooking properties of dough and dried noodle

		Sample weight (g)	Weight of cooked noodle (g)	Water absorption of cooked noodle (%)	Volume of cooked noodle (mL)	Turbidity

Dough	Control	10.03±0.03^a	19.19±5.14^a	51.80±9.84^a	28.80±1.04^a	0.54±0.05^ab
	0.5% LCS1)	10.04±0.04^a	19.84±5.78^a	54.63±12.61^a	28.07±2.66^a	0.64±0.27^a
	1.0% LCS	10.03±0.03^a	19.79±4.99^a	57.62±17.37^a	33.60±5.54^a	0.62±0.15^a
	1.5% LCS	10.01±0.01^a	19.00±4.48^a	53.60±12.39^a	29.60±0.35^a	0.63±0.36^a
	2.0% LCS	10.02±0.02^a	18.75±4.58^a	51.27±10.27^a	29.20±0.69^a	0.39±0.17^b

Dried noodle	Control	10.15±0.01^a	24.72±0.33^a	143.58±3.10^a	22.75±0.35^a	0.10±0.02^c
	0.5% LCS	10.12±0.15^a	23.07±0.18^b	127.86±5.27^b	20.00±1.41^b	0.11±0.02^c
	1.0% LCS	10.03±0.01^a	22.98±0.16^b	129.18±1.30^b	21.70±0.28^ab	0.15±0.02^b
	1.5% LCS	10.11±0.07^a	22.45±0.61^b	122.11±4.54^b	20.15±0.21^b	0.17±0.02^ab
	2.0% LCS	10.27±0.04^a	22.71±0.12^b	121.12±2.12^b	20.75±0.35^b	0.19±0.03^a

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