TEXTURAL QUALITY OF COOKED NOODLES 
is generally accepted that the main criterion for assessing overall
quality of cooked noodles is based on evaluation of texture.
texture can vary greatly from hard bite to soft bite depending upon the
noodle type. In general, Udon noodles are usually softer and more
elastic whilst other noodles are harder and chewier in bite. Taste
panels can be used to estimate texture/noodle cooking quality, but they
are time-consuming and impractical when sample size is limited or large
numbers of samples are to be evaluated.