Dept. of Food Science, Donggguk University, Seoul, Korea, South
Noodle texture is measured either in uncooked or cooked state with compression and tension tests. There are many rheological principles for mathematical interpretation of textural properties of semi-solids. Stickiness and tensile properties of noodles were analyzed in terms of the mathematical expressions. The basic concept of stress was introduced to define the stickiness of cooked noodles by considering contact area. The corrected stickiness could differentiate noodles with different starch contents to larger degree than stickiness before correction. Hencky strain and stress were applied to tensile test data of raw noodles and strain hardening parameters were estimated. Elongational viscosity was also obtained with the relevant mathematical equations. The noodles could be more significantly discriminated in those parameters than just tensile force or deformation. Moreover, cutting force could be defined more correctly and accurately by tension test than by compression test. Consequently, the applications of rheological principles on physical test data could provide more information and better criterion to evaluate the noodle texture than using primarily obtained experimental data.