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Article: Optimal cooking time of noodles related to their notch sensitivity

TitleOptimal cooking time of noodles related to their notch sensitivity
Authors
KeywordsNoodles
Notch sensitivity
Optimum cooking time
Issue Date2006
PublisherBlackwell Publishing, Inc.
Citation
Journal Of Texture Studies, 2006, v. 37 n. 4, p. 428-441 How to Cite?
AbstractWhite salty and yellow alkaline noodles were prepared raw and also as cooked for varying periods between 2 and 14 min by boiling in distilled water and then tested in tension at room temperature on a universal testing machine to characterize their stress-strain and fracture behaviors. From these tests, it was deduced that a period of ∼7 min of cooking time for both types of noodles produced the greatest notch sensitivity, A sensory panel was constructed to evaluate the sensorily perceived optimal cooking time of these products. This perception correlated well with the notch sensitivity results obtained from the tensile tests. From a materials perspective, solids that are notch-sensitive have firm mechanical links between their structural components. Raw, undercooked and overcooked noodles variably lack this. These results suggest that notch sensitivity may be important in sensory perception and help in constructing a physical definition of "cookedness" for these types of food. © 2006, Blackwell Publishing.
Persistent Identifierhttp://hdl.handle.net/10722/68564
ISSN
2015 Impact Factor: 1.261
2015 SCImago Journal Rankings: 0.578
References

 

DC FieldValueLanguage
dc.contributor.authorSui, Zen_HK
dc.contributor.authorLucas, PWen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:43Z-
dc.date.available2010-09-06T06:05:43Z-
dc.date.issued2006en_HK
dc.identifier.citationJournal Of Texture Studies, 2006, v. 37 n. 4, p. 428-441en_HK
dc.identifier.issn0022-4901en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68564-
dc.description.abstractWhite salty and yellow alkaline noodles were prepared raw and also as cooked for varying periods between 2 and 14 min by boiling in distilled water and then tested in tension at room temperature on a universal testing machine to characterize their stress-strain and fracture behaviors. From these tests, it was deduced that a period of ∼7 min of cooking time for both types of noodles produced the greatest notch sensitivity, A sensory panel was constructed to evaluate the sensorily perceived optimal cooking time of these products. This perception correlated well with the notch sensitivity results obtained from the tensile tests. From a materials perspective, solids that are notch-sensitive have firm mechanical links between their structural components. Raw, undercooked and overcooked noodles variably lack this. These results suggest that notch sensitivity may be important in sensory perception and help in constructing a physical definition of "cookedness" for these types of food. © 2006, Blackwell Publishing.en_HK
dc.languageengen_HK
dc.publisherBlackwell Publishing, Inc.en_HK
dc.relation.ispartofJournal of Texture Studiesen_HK
dc.subjectNoodlesen_HK
dc.subjectNotch sensitivityen_HK
dc.subjectOptimum cooking timeen_HK
dc.titleOptimal cooking time of noodles related to their notch sensitivityen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-4901&volume=37&spage=428&epage=441&date=2006&atitle=Optimal+cooking+time+of+noodles+related+to+their+notch-sensitivityen_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-33747333867en_HK
dc.identifier.hkuros137499en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33747333867&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume37en_HK
dc.identifier.issue4en_HK
dc.identifier.spage428en_HK
dc.identifier.epage441en_HK
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridSui, Z=14054891700en_HK
dc.identifier.scopusauthoridLucas, PW=7202397192en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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