Abstract
The increasing rate of the weight and volume as well as the cutting load of cooked instant ramens on the market were examined.
All the samples increased in weight nearly twice as much as the dried one and also in volume about 1.8 times within 2-3 min of cooking.
Cutting load of cooked ramen showed a tendecy to decrease in the course of cooking.
Two kinds of linear relation on the both sides of the vertical section of the cooked ramen were obtained when the relation between the cutting load and strain was plotted on a logarithmic graph.
The contents of water and minerals of the uncooked ramen affected on the increasing rate of weight when cooked while the specific gravity and minerals affected on the increasing rate of the volume.
