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

Yang, Ennian and Cheng, Doug and Storlie, Eric and 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. ISSN 1001- 4829

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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.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: See also, http://scholar.ilib.cn/A-xnnyxb200602031.html No evidence of copyright restrictions.
Depositing User: Ms Debbie White
Faculty / Department / School: Historic - Faculty of Sciences - Department of Biological and Physical Sciences
Date Deposited: 11 Oct 2007 00:45
Last Modified: 15 Dec 2011 04:18
Uncontrolled Keywords: noodles; quality control; China
Fields of Research (FOR2008): 07 Agricultural and Veterinary Sciences > 0706 Horticultural Production > 070601 Horticultural Crop Growth and Development
06 Biological Sciences > 0607 Plant Biology > 060704 Plant Pathology
07 Agricultural and Veterinary Sciences > 0706 Horticultural Production > 070602 Horticultural Crop Improvement (Selection and Breeding)
Socio-Economic Objective (SEO2008): B Economic Development > 82 Plant Production and Plant Primary Products > 8202 Horticultural Crops > 820215 Vegetables
URI: http://eprints.usq.edu.au/id/eprint/1506

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