CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 6 : Pasta Products

Noodle evaluation

1. Noodle color is evaluated. All noodles require good brightness. Color can be white or yellow depending on the absence or presence of alkali salts added to the formula.
2. Poly-phenol oxidase enzyme exists in bran and may lead to browning.
3. Noodle darkening is stopped by boiling or steaming.
4. Noodle texture is evaluated based on the type of noodles.
5. Noodle eating quality is based on sensory evaluation, by a taste panel. Based on the ability to discriminate the texture assessments.
6. Objective evaluation for texture is conducted using texture analyzer.