Development of Shear Extrusion Test for the Texture Evaluation of Cooked Noddle

삶은 국수의 조직감 평가를 위한 층밀림 압출 실험

  • 유병승 (고려대학교 식품공학과) ;
  • 이철호 (고려대학교 식품공학과)
  • Published : 1987.04.01


An objective method for the evaluation of eating quality of cooked noodle was established by using a specially designed shear extrusion cell of Rheometer. From the force-distance curve, the maximum force, initial force, extrusion work, and the slope were determined. In a test with Korean dried noodles made from 17 types of Australian wheat flour, the maximum and initial forces and extrusion work could represent the firm-soft and chewy character, which govern mostly the preference of cooked noodle. On the other hand, the slope could distinguish the textural changes of cooked noodle during the storage after cooking. The parameters showed significant correlation with the protein content, water absorption, development time and extensibility of flour, but no correlation was obtained with the maximum viscosity of viscogram. For the estimation of textural preference, the correlation coefficient obtained from a multiple regression analysis using the maximum viscosity of viscogram and the maximum force of shear extrusion test as the two independent variables was not significantly higher than the coefficient obtained from a simple regression with the maximum force only.