Asian Noodles 2010
DOI: 10.1002/9780470634370.ch9
|View full text |Cite
|
Sign up to set email alerts
|

Objective Evaluation of Noodles

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2
1
1

Citation Types

0
5
0

Year Published

2014
2014
2023
2023

Publication Types

Select...
6
1

Relationship

1
6

Authors

Journals

citations
Cited by 11 publications
(5 citation statements)
references
References 33 publications
0
5
0
Order By: Relevance
“…Many efforts have been made to determine reproducible and reliable instrumental methods to determine noodle texture (Baik, 2010;Hatcher, 2010;Ross, 2006;Ross & Crosbie, 2010). However, each method has its limitation that it does not truly measure sensory attributes (Ross, 2006;Ross & Crosbie, 2010).…”
Section: Effect Of Ultrasound and Antioxidants On The Textural Propermentioning
confidence: 99%
See 1 more Smart Citation
“…Many efforts have been made to determine reproducible and reliable instrumental methods to determine noodle texture (Baik, 2010;Hatcher, 2010;Ross, 2006;Ross & Crosbie, 2010). However, each method has its limitation that it does not truly measure sensory attributes (Ross, 2006;Ross & Crosbie, 2010).…”
Section: Effect Of Ultrasound and Antioxidants On The Textural Propermentioning
confidence: 99%
“…However, each method has its limitation that it does not truly measure sensory attributes (Ross, 2006;Ross & Crosbie, 2010). Textural profile analysis (TPA) has been proposed by many researchers and is one of the most widely accepted instrumental methods to estimate the sensory texture attributes of cooked noodles (Baik, 2010;Hatcher, 2010).…”
Section: Effect Of Ultrasound and Antioxidants On The Textural Propermentioning
confidence: 99%
“…We select samples with different and wide-spread growth locations and varieties so as to have a wide range of starch structures and groat compositions. All noodle samples were cooked to their optimum cooking time, as with longer cooking time, noodles will take up more water, which influences noodle thickness and firmness (Hatcher, 2010). As shown in Table S4, cooked noodles from different oat cultivars grown in different locations display significant variations in their hardness and cohesiveness but with similar resilience.…”
Section: Texture Profile Analysis Of Cooked Noodlesmentioning
confidence: 99%
“…Such noodles are very popular in Japan due to increased consumption of popular instant noodles (Fu, ; Hou, ). To ensure optimum noodle quality, noodle manufacturers utilize sensory panelists to provide insight into customer preferences, although the use of instrumental analyses to determine noodle quality has certain advantages for textural quality because some formulation and processing modifications that affect noodle texture may not be discernible by sensory panels (Hatcher, ; Tsuji, ). In addition, instrumental measurements of fundamental mechanical properties that govern texture allow predictions of texture based on the development of relationships between ingredients and the structures they form during processing.…”
Section: Introductionmentioning
confidence: 99%