Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties

Article


Yang, Ennian, Cheng, Doug, Storlie, Eric, Zou, Yuchun and Yang, Wuyun. 2006. "Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties." South West China Journal of Agricultural Sciences. 19 (2), pp. 297-300.
Article Title

Assessment of fresh Chinese white salted noodle quality on four Sichuan major varieties

Article CategoryArticle
AuthorsYang, Ennian (Author), Cheng, Doug (Author), Storlie, Eric (Author), Zou, Yuchun (Author) and Yang, Wuyun (Author)
Journal TitleSouth West China Journal of Agricultural Sciences
Journal Citation19 (2), pp. 297-300
Number of Pages4
Year2006
Place of PublicationChina
Web Address (URL)http://www.cnki.net
Abstract

Four Sichuan major varieties (i.e. CY12, MY26, CM107, CM36) were selected for the assessment of their raw white salted noodle quality with sensory evaluation and apparatus such as NIR and Minolta. The result showed that CY12 had best color with highest stability, CM107 had best smoothness, and CM36 was hardest. MY26 had better hardness and elasticity than the others, and its texture score was the highest.

Keywordsnoodles; quality control; China
ANZSRC Field of Research 2020300802. Horticultural crop growth and development
310805. Plant pathology
300803. Horticultural crop improvement (incl. selection and breeding)
Public Notes

File reproduced in accordance with the copyright policy of the publisher/author.

Byline AffiliationsChinese Academy of Agricultural Sciences, China
No affiliation
Faculty of Sciences
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