How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 23 August 2016

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 3

TEXTURAL QUALITY OF COOKED NOODLES [1]

It is generally accepted that the main criterion for assessing overall quality of cooked noodles is based on evaluation of texture. 

Noodle 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.