Abstract:

The effects of pH and ion strength of cooking water on the sensory attributes, productivity and solubility of cooked noodles were examined to determine the optimal amounts of added vinegar and sat to cooking water. Meanwhile, correlation analysis of noodle textural and sensory parameters, productivity and solubility was conducted, along with textural profile analysis of cooked noodles in optimized cooking water and common drinking water. There were significant correlations among noodle textural and sensory parameters, productivity and solubility. Both pH and ion strength of cooking water had obvious effect on noodle quality. Additions of 1.2% vinegar and 0.3% salt could improve the sensory attributes, adhesiveness and springiness of noodles.

Key words: noodles, boiling condition, textural analysis