Correlations between objective quality parameters and Korean sensory perceptions of dry salted wheat noodles
Titel:
Correlations between objective quality parameters and Korean sensory perceptions of dry salted wheat noodles
Auteur:
Wootton, Michael Wills, Ron B. H.
Verschenen in:
International journal of food properties
Paginering:
Jaargang 2 (1999) nr. 1 pagina's 55-61
Jaar:
1999-03
Inhoud:
A range of objective quality parameters from 10 diverse Australian wheats were evaluated for their relationship with previously reported data on sensory evaluation by Korean consumers of white salted noodles made from the wheats. These parameters were protein content, Falling Number and hardness for the wheats, protein content, Amylograph peak height, swelling power and Minolta colour for the flours, colour and cooking time for the dry noodle, and Minolta colour and texture measured by cutting force for the cooked noodle. For colour, significant correlations with Korean consumer preference were an inverse relationship with cooked noodle L* value but a direct relationship with flour L* value, and an inverse relationship with flour b* value. There was also a significant negative correlation between Korean consumer preferences and cutting force. The results suggest that Korean consumers prefer noodles made from white flour and with soft texture when cooked. Contrary to current views, no significant correlations existed between sensory scores of Korean consumers and either Brabender viscosity and flour swelling power.
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