Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 4

TEXTURAL QUALITY OF COOKED NOODLES [2]

Cooked Noodle Firmness Determination – Noodles tested in bulk
 
Suitable for: All cooked noodle types, particularly those of irregular shape and dimensions (e.g.wavy, those that will not lie flat to be tested) and thin/fragile samples that are difficult to handle as separate strands, for example: Arrowroot Vermicelli, Cellophane , Chinese wheat noodles, Chuka Soba, Dang Myun,  E-fu, Instant Noodles, Miswa, Ramen, Rice Macaroni, Rice Noodles, Rice Vermicelli, Saimin, Shirataki, Taiwanese, Wonton 
 
Single blade tests generally do not work well for short goods or for those noodle types that are difficult to lie straight. In this situation a multiple shear test using many cutting blades, e.g. a Kramer Shear Cell, is in most cases more applicable for the testing of a non-uniform sample or one with variable geometry.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 3

TEXTURAL QUALITY OF COOKED NOODLES [1]

It is generally accepted that the main criterion for assessing overall quality of cooked noodles is based on evaluation of texture. 

Noodle texture can vary greatly from hard bite to soft bite depending upon the noodle type. In general, Udon noodles are usually softer and more elastic whilst other noodles are harder and chewier in bite. Taste panels can be used to estimate texture/noodle cooking quality, but they are time-consuming and impractical when sample size is limited or large numbers of samples are to be evaluated.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 2

ASSESSMENT OF UNCOOKED PRODUCT QUALITY

Breaking strength gives a measure of the strength of the dry noodle block/cake. This determines how well the product tolerates shipping and may indicate how well a product holds together upon cooking.

Processing conditions can have a huge effect on breaking strength quality. Breaking strength has seldom been used to date in published literature to predict the cooking quality of noodles, but it may be useful as a QA procedure for the noodle industry, as the measurement can be done more rapidly than a cook test, and it can be used as a near-line procedure.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 1

INTRODUCTION

The world is getting smaller: widespread migration, increased travel and trade have taken a wide variety of foods across country and continent boundaries with some, such as noodles, gaining increasing acceptability outside their native lands.

Oriental noodles have been consumed for thousands of years and remain an important aspect in the diet of many Asians. Eaten hot and cold, noodles are used in soups, salads, stir fries and recipe dishes. They are manufactured in many shapes, widths and lengths. Whilst many are available worldwide in fresh and dried form, others noodle types are only found in Asian markets.

Texture in Cosmetics – Texturity™?

In view of the growing cosmetic product offering, consumers risk being overwhelmed, leaving brands having to do even more to stand out and engage them. 

While there has been a lot of focus over the decades on aroma there has been far less concentration on touch, textures and sounds; and while textures and touch are crucial to the user experience, they don’t feature as prominently.

Employing Texture Analysis in your Sports Nutrition Products

Sports Nutrition has undergone an incredible decade of development and growth exceeding double percentage digits. 

Nutritional bars are the fastest-growing market, but there has been a widening of the sports and nutrition category. Consumers in this category have changed from mostly hard-core athletes, to include more mainstream health-focused consumers who represent the major growth drivers for this global market. Developed regions such as the United States and some European countries have been the dominant market players, but the demand in developing countries is expected to increase with the current growing interest for health-related products. 

Texture Analysis of Novel Confectionery

Pillowy fondants, sticky caramels and gooey chocolate - their texture doesn't need to be a mystery! 

From fairytales and films to cordon bleu gastronomy and industrial food production, confectionery is found at the heart of Western culture.

This love of all things sweet has not been overlooked by the commercial confectionery industry, which manufactures millions of tonnes each year. Meeting market demand, however, isn’t easy. Today’s consumers want it all, demanding products that deliver on taste and texture alike to enhance their eating experience.

Novel Oral Dosage Forms : Granules, Sprays & Sachets

GRANULES
 
Orally disintegrating granules (ODG) score highly in regard to ‘opening the packaging’ and ‘integration into everyday routine’.

They are already available for allergy and pain relief. In addition to those ODGs suitable for adults, singular paediatric 4mg granules are suitable for children aged 6 months to 5 years. The granules can either be given directly into a child's mouth, or mixed with a spoonful of cold or room-temperature soft food (eg apple sauce, ice cream, carrots or rice). They can be taken either with or without food, increasing their popularity from those looking for easy administration.