Abstract
The influences of kinds/proportions of starch and wheat flour kind on the properties of “Reimen” noodles were evaluated by boiling test and texture analysis by tensipresser, and also they were evaluated by sensory test.
Materials focused on were: wheat flours, medium, semi-strong and strong in strength; starches from potato, sweet potato, corn and cassava starch. In studying the effect of these starches in the noodle formulations, though relations varied to a degree according to kind of starch between quantities supplemented and consistency/firmness (springiness/resiliency) and total score of tasting/eating evaluations, no great significant difference was noted among types of wheat flour. Amount of eluation, during boiling process of the noodle, was less under half with the noodle supplemented with potato starch than the noodles supplemented with other starches. And the noodles supplemented with potato starch had hard and pliable texture than with other starch noodles by tensipresser analysis.
Based on the sensory attribute of SD profiles derived from 16 evaluation criteria/items concerning appearance, flavor, texture and preference, potato starch supplemented sample was rated higher than other starches in all evaluation criteria. Compared with the noodles used potato starch, samples of other supplemented starches were rated as: sweet potato starch noodle being darker in color and lower in transparency, corn starch noodle being next to potato starch noodle on all evaluation criteria and cassava noodle have lower chewiness and softness in texture.
Analyzing the intensity of sensory attributes by factor analysis, the following three factors were extracted: the first was preference and texture, the second was appearance and the third was cross sectional thickness and flavor. When considering the close interrelation between the various evaluation criteria of preference and of texture, it was found that texture attributes were much more important in evaluating “Reimen” noodles than any other criteria.
