Evaluation of surface characteristics of cooked noodle

In order to understand quantitatively the surface characteristics of cooked noodle, stickiness was evaluated by a rheometer and a sensory test. The parameters of stickiness, adhesiveness, adhesive force and stretch were determined from a peak area, a peak height and a peak width of a rheometer response, respectively. Stickiness of cooked noodle increased with increasing deformation ratio or with increasing compressed stress, while it decreased with an increase in cooking time. Roughness of cooked noodle surface could be evaluated by X-ray mode with SEM. Stickiness of cooked noodle decreased with the NaCl content, and gave a maximum value at 10 minute of mixing time. Adhesiveness and stretch of cooked noodle decreased by dough relaxation, but adhesive force showed a high value at 2hr of dough resting time. Stickiness of cooked noodle increased with increasing standing time after cooking. A significantly high correlation was obtained between adhesiveness and adhesive force, and also between adhesive force and friction force. Slime of cooked noodle showed a relatively high negative correlation between each parameter of stickiness. Highly negative correlations were also obtained between the total sensory value (SV) of surface characteristics of cooked noodle and adhesiveness, between SV and adhesive force and between SV and friction force, respectively.