Study on the assessment for cooked noodle chewiness quality

The chewiness of different ingredient noodles was assessed by sensory texture profile analysis. The chewiness qualities tested by Texture Analyser (TA-XT2i) were significantly different, the relationships between sensory assessment and instrumental parameters were studied, and the sensory chewiness was correlated with the physicochemical property of flour. This research provides theory for using instrumental parameters to assess or predict noodle chewiness instead of using sensory assessment.