Instrumental assessments of Japanese white salted noodle quality

Strong correlations were found between some sensory evaluation results and instrumentally (Instron, Model 4301) assessed quality parameters for Japanese white salted noodles made from 32 Australian wheats. The sensory texture parameter, softness, had a strong negative correlation (r = -0.74, P < 0.001) with the instrumental texture parameter, cutting force peak area divided by time. Other sensory texture parameters, smoothness and elasticity, showed significant correlations with another instrumental parameter, compression force peak area divided by time (r = -0.58, P < 0.001 and r = 0.52, P < 0.01 respectively). Brightness, yellowness and discolouration of both raw and cooked noodles were measured using a colorimeter (Minolta, Model CR310). Strong correlations were observed between yellowness and discolouration of raw noodles and CIELAB b* (r = -0.79, P < 0.001) and L*a* (r = -0.63, P < 0.001) values, respectively. Similar relationships were found for cooked noodles (r = -0.74, P < 0.001 for yellowness and r = -0.53, P < 0.01 for discolouration). Both flour pasting properties including the flour swelling test and mixograph dough properties showed strong correlations with instrumental measures of noodle texture. Protein and ash content significantly affected noodle colour. In an attempt to simplify objective noodle quality measurements instrumental texture tests were carried out on flour gels. Textural measurements of flour gels showed that sensory softness of cooked noodles was correlated with an instrumental parameter, cutting peak force divided by time (r = -0.46, P < 0.01). However, in this study no strong correlations were found between the smoothness and elasticity of noodles and any parameters of compression force-time profiles derived from gels. Yellowness of flour gels measured by a colorimeter showed a significant correlation with that of cooked noodles (r = -0.68, P < 0.001).