Texturisers – Creating Amazing First Impressions for Food Products

Texture has always been an important consideration during product development. It often determines a consumer’s first impression and thereby offers a lasting impression to the eating experience.

However, more than ever we are seeing a huge increase in the interest and attention being given to texture during product development. Innova Market Insights has reported a significant increase in front-of-package texture claims and the addition of creative language to communicate the texture message. Ingredients also appear to be advancing to, for example, improve the crunchiness of chips, the chewiness of soft candies, the creaminess of sour cream, and much more, allowing for the formulation of a myriad of products that consumers crave.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 6

ASSESSMENT OF NOODLE PRODUCT PACKAGING

Not only are the texture and physical appearance of noodle products crucial for achieving aesthetic appeal and optimal functionality – other factors concerning their look and feel can dictate their popularity. 

The packaging of a product can have a profound influence over purchasing decisions. Catchy names and bright colours are part of the attraction but packaging that performs the essential preservation function and is easy to use is also a key persuasion.

Regardless of product density, several texture analysis examinations can aid manufacturers in producing the best packaging to suit the noodle product in question. Available in cartons and packs, it is essential that the correct packaging format is chosen in order for consumers to make complete and convenient use of their noodle products.

Noodle quality testing: a range of texture analysis methods for a wide variety of noodle types – Part 5

TEXTURAL QUALITY OF COOKED NOODLES [3]

Spaghetti/Noodle Tensile Rig

Tensile testing of Cooked Noodles

Suitable for: Only straight cooked noodles that are not thin and fragile to handle as single strands 

Another test on cooked noodles uses a Spaghetti/Noodle Tensile Rig (right) which performs tension tests on samples to assess elasticity and breaking strength in tension – see the example graph and table  which compare tensile properties of three noodle types (cooked to manufacturers' recommended times). These properties give another indication as to how a sample holds together upon cooking or when transported, for instance, within a ready meal.

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.