## 3 Results and Discussion
### Color
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & \multicolumn{2}{c}{**Temperature (\({}^{\circ}\)C)**} & \multicolumn{1}{c}{**L***} & \multicolumn{1}{c}{**a***} & \multicolumn{1}{c}{**b***} \\ \hline \multirow{4}{*}{Control} & \multirow{2}{*}{-} & 160 & 76.97 \(\pm\) 1.45 & \(-\)1.11 \(\pm\) 0.03 & 18.56 \(\pm\) 1.43 \\  & & 170 & 76.68 \(\pm\) 2.09 & \(-\)0.65 \(\pm\) 0.05 & 20.18 \(\pm\) 0.74 \\  & & 180 & 74.89 \(\pm\) 2.24 & 1.31 \(\pm\) 0.03 & 22.47 \(\pm\) 1.08 \\ \hline \multirow{4}{*}{Maltodextrin} & \multirow{2}{*}{3.0\%} & 160 & 75.67 \(\pm\) 2.50 & 0.41 \(\pm\) 0.04 & 21.36 \(\pm\) 0.62 \\  & & 170 & 74.75 \(\pm\) 3.03 & 0.92 \(\pm\) 0.04 & 21.99 \(\pm\) 0.65 \\  & & 180 & 74.64 \(\pm\) 3.56 & 2.59 \(\pm\) 0.12 & 23.89 \(\pm\) 0.65 \\ \cline{2-6}  & & 160 & 76.68 \(\pm\) 2.66 & \(-\)0.89 \(\pm\) 0.12 & 18.49 \(\pm\) 0.71 \\  & & 170 & 74.77 \(\pm\) 2.65 & \(-\)0.03 \(\pm\) 0.01 & 22.10 \(\pm\) 1.01 \\  & & 180 & 74.11 \(\pm\) 1.16 & 2.14 \(\pm\) 0.09 & 24.52 \(\pm\) 1.08 \\ \hline \multirow{4}{*}{MCG} & \multirow{2}{*}{0.8\%} & 160 & 74.98 \(\pm\) 1.35 & \(-\)0.59 \(\pm\) 0.04 & 19.39 \(\pm\) 0.58 \\  & & 170 & 74.34 \(\pm\) 1.32 & 0.74 \(\pm\) 0.10 & 21.57 \(\pm\) 0.59 \\  & & 180 & 73.39 \(\pm\) 1.84 & 0.79 \(\pm\) 0.03 & 22.19 \(\pm\) 1.48 \\ \cline{2-6}  & & 160 & 76.99 \(\pm\) 2.74 & 0.97 \(\pm\) 0.08 & 17.95 \(\pm\) 0.56 \\  & & 170 & 76.27 \(\pm\) 2.61 & \(-\)0.36 \(\pm\) 0.04 & 20.34 \(\pm\) 1.20 \\  & & 180 & 75.69 \(\pm\) 2.46 & \(-\)1.02 \(\pm\) 0.02 & 21.99 \(\pm\) 1.13 \\ \hline \multirow{4}{*}{HPMC} & \multirow{2}{*}{0.4\%} & 160 & 80.26 \(\pm\) 1.14 & \(-\)1.40 \(\pm\) 0.11 & 19.36 \(\pm\) 1.45 \\  & & 170 & 79.12 \(\pm\) 2.20 & \(-\)0.89 \(\pm\) 0.04 & 19.87 \(\pm\) 1.44 \\  & & 180 & 77.28 \(\pm\) 1.39 & \(-\)0.79 \(\pm\) 0.06 & 20.31 \(\pm\) 1.03 \\ \cline{2-6}  & & 160 & 80.13 \(\pm\) 2.63 & \(-\)1.38 \(\pm\) 0.09 & 19.43 \(\pm\) 1.40 \\  & & 170 & 79.16 \(\pm\) 1.60 & \(-\)1.30 \(\pm\) 0.11 & 20.44 \(\pm\) 0.74 \\  & & 180 & 78.43 \(\pm\) 1.97 & 0.05 \(\pm\) 0.01 & 21.65 \(\pm\) 0.67 \\ \hline \multirow{4}{*}{Psyllium} & \multirow{2}{*}{3.0\%} & 160 & 75.12 \(\pm\) 1.32 & 0.57 \(\pm\) 0.06 & 18.12 \(\pm\) 1.27 \\  & & 170 & 74.21 \(\pm\) 1.33 & 0.68 \(\pm\) 0.03 & 18.56 \(\pm\) 0.52 \\ \cline{1-1}  & & 180 & 73.34 \(\pm\) 2.05 & 1.32 \(\pm\) 0.09 & 19.67 \(\pm\) 0.98 \\ \cline{1-1} \cline{2-6}  & & 160 & 71.27 \(\pm\) 1.19 & 1.65 \(\pm\) 0.08 & 18.33 \(\pm\) 1.32 \\ \cline{1-1} \cline{2-6}  & & 170 & 70.85 \(\pm\) 1.32 & 1.75 \(\pm\) 0.07 & 19.37 \(\pm\) 1.30 \\ \cline{1-1}  & & 180 & 69.77 \(\pm\) 1.38 & 1.79 \(\pm\) 0.09 & 21.78 \(\pm\) 1.07 \\ \hline \hline \end{tabular}  
* Notes: results are presented as mean values \(\pm\) standard deviation of triplicate determinations.
* \end{table} 
Table 2: The color characteristics of selected instant fried noodles samples. In the b* parameter (corresponding to the yellow (+b *) and the blue (-b *) color), it was observed that regardless of the amount of the additive, instant noodles were characterized by yellow color saturation. With the increase of the HPMC, maltodextrin and psyllium percentage in the recipe, the values of the b* parameter increased (Table 2).