2.4. Texture profile analysis (TPA)
After cooking, the strands were placed in 250 mL distilled water (20 °C) to cool down for 3 min and drained for 5 min, immediately followed by texture profile analysis using the TA-XT2i texture analyzer . Each single cooked noodle strand tested had a cross sectional area of approximately 5 mm and a length of 5 cm. A set of three strands was placed parallel with space between each strand at 0.5 cm on a flat metal plate. Samples were compressed twice to 25% of original sample height using an R/36R probe at a pre-test, test, and post-test speed of 0.8 mm/s. The trigger type is ‘auto’ with trigger force of 5.0 g. Three replicate samples were tested. Four TPA parameters were obtained from the force–time curve: hardness,
adhesiveness, springiness and cohesiveness.
2.4. Texture profile analysis (TPA)After cooking, the strands were placed in 250 mL distilled water (20 °C) to cool down for 3 min and drained for 5 min, immediately followed by texture profile analysis using the TA-XT2i texture analyzer . Each single cooked noodle strand tested had a cross sectional area of approximately 5 mm and a length of 5 cm. A set of three strands was placed parallel with space between each strand at 0.5 cm on a flat metal plate. Samples were compressed twice to 25% of original sample height using an R/36R probe at a pre-test, test, and post-test speed of 0.8 mm/s. The trigger type is ‘auto’ with trigger force of 5.0 g. Three replicate samples were tested. Four TPA parameters were obtained from the force–time curve: hardness,adhesiveness, springiness and cohesiveness.
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