2013 Volume 12 Issue 2 Pages 3-9
To develop an objective technique for evaluating the quality of dried noodles, their sensory characteristics were studied and related to their measured physical and chemical properties. As results, different sensory characteristics of various dried noodle samples were found by using sensory analysis and physical and chemical properties analysis. Furthermore, close relationships were found between the physical and chemical properties and the sensory characteristics of the dried noodles. These research results have demonstrated that the sensory characteristics of noodles can be successfully predicted by measuring some of their physical and chemical properties.
