Simple Method For Testing The Texture Of Noodles

Noodle texture is typically studied using an instrument The preferred test mode is a com­ pression cycle because consumers compress noodles in their mouths by chewing. Since the test should represent how we eat the noodles, logic suggests a compressive test is most appropriate.

Sample preparation is critical when testing noodles, either by machine methods or by sensory panelists. Cooking time will greatly affect noodle firmness, so precise sample preparation is mandatory. One exam­ ple is explained in this article.

In this test of Raman type noodles, the noodles only (without the seasoning packet) were placed into boiling water for four minutes, after which they were immersed in cold water for thirty seconds to stop the cooking. Then they were drained and placed into a covered container awaiting testing. A mea­sured amount, in this case 70 grams, was placed into an Ottawa Cell and lightly packed.