Abstract
Changes in 10 bite ratio of various cooked noodles with various cooking time were investigated by the multi-points mensuration method using a texturometer.
10 bite ratio is a ratio of hardness of cooked noodles when well masticated and first masticated, and relates to the elastic firmness of cooked noodles. 10 bite ratio would be related to the sensory feeling of cooked noodles masticated, especially in case of noodles, ramen (chinese noodles) and egg added noodles which are made from hard wheat flour.
The changes in 10 bite ratio of various cooked noodles on multi-points mensuration method had their own feature, and would be useful for characterizing those textural characteristics.
However, the experiments were not applicable for samples such as 30% corn starch added noodles or buckwheat noodles (100% tomotsunagi method).
Lastly, it would be possible to estimate the optimum cooking quality of noodles by using the relations between characteristics (based on the mensurations of three characteristics method) of 10 bite ratio and cooking time.
