Table 1. Formulation of onion cream soups added with different onion powders

Sample	Water (mL)	Milk (mL)	Powder (g)	White roux (g)
Control	20	20	0	10
COP	20	20	0.5	10
OFP	20	20	0.5	10
OPP	20	20	0.5	10

Control, cream soup without onion powder; COP, cream soup containing commercial onion powder; OFP, cream soup containing onion flesh powder; OPP, cream soup containing onion peel powder. Each sample contains 0.5 g of onion powder per batch, corresponding to approximately 1% (w/w) of the final formulation.