Udon Noodle
Brightness Reading (L0UNC) & (L24UNC) L* reading
from the Minolta Chroma meter at 0hr and
24hr.
Udon Noodle Red - Green Reading (A0UNC)
& (A24UNC)
a*
reading from the Minolta Chroma meter at 0hr and 24hr.
Udon Noodle Yellow - Blue Reading (B0UNC) & (B24UNC) b*
reading from the
Minolta Chroma meter at 0hr and 24 hr.
Noodle Yield(NYELD): Relative score assigned
to WTIN (see below).
Noodle Score(NOSCOR): Additive score incorporating raw and
cooked noodle color, yield and texture.
Noodle Weight Increase (WTIN):
Percentage weight increase of cooked noodle relative to raw noodles.
Raw Noodle Color
Score (RNCOL):
The score subjectively assigned to raw noodles which were assessed
visually. The standard control raw noodle is assigned a score
of 16. Scores assigned to the
experimental raw noodle can range
from 1-20.
Cooked Noodle Color
Score (CNCOL):
The score subjectively assigned to cooked noodles which were assessed
visually. The standard control raw noodle is assigned a score
of 16. Scores assigned to
the experimental cooked noodle can
range from 1-20.
Cooked Noodle
Texture Score (TEXTNO):
The score assigned by a sensory panel which considers factors
such as chewiness, firmness and/or softness, springiness, elasticity,
and other bite
characteristics. The standard control cooked noodle
is assigned a score of 32. Scores assigned to
the experimental
cooked noodles can range from 1 to 40.
