EVALUATION OF SURFACE CHARACTERISTICS OF COOKED NOODLE

In order to understand quantitatively the surface characteristics of c ooked noodle, stickiness was evaluated by a rheometer and a sensory te st. The parameters of stickiness, adhesiveness, adhesive force and str etch were determined from a peak area, a peak height and a peak width of a rheometer response, respectively. Stickiness of cooked noodle inc reased with increasing deformation ratio or with increasing compressed stress, while it decreased with an increase in cooking time. Roughnes s 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 sho wed a high value at 2 hr of dough resting time. Stickiness of cooked n oodle increased with increasing standing time after cooking. A signifi cantly high correlation was obtained between adhesiveness and adhesive force, and also between adhesive force and friction force. Slime of c ooked noodle showed a relatively high negative correlation between eac h parameter of stickiness. Highly negative correlations were also obta ined between the total sensory value (SV) of surface characteristics o f cooked noodle and adhesiveness, between SV and adhesive force and be tween SV and friction force, respectively.