Table 7 Sensory test of boiled noodle with different liposome coated salt contents

	Appearance	Color	Texture	Flavor	Saltiness	Preference of saltiness	Overall acceptance

Control	3.0^ab	3.5^a	3.3^a	3.4^a	3.1^a	3.1^a	3.5^a
0.5% LCS1)	2.3^b	2.4^b	2.7^a	2.3^b	2.5^a	2.6^a	2.2^b
1.0% LCS	2.9^ab	2.8^ab	3.2^a	3.1^ab	3.4^a	3.1^a	3.5^a
1.5% LCS	3.4^a	3.1^ab	2.9^a	3.3^a	2.9^a	2.8^a	2.8^ab
2.0% LCS	3.5^a	3.4^a	3.1^a	3.0^ab	3.2^a	3.4^a	3.2^a

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