Twenty grams of frozen cooked noodles were cooked for 30 s. The noodles were removed from the boiling water with a colander, and the noodles were rinsed for 1 min with 500 ml of distilled water to stop the cooking process. The texture was measured using a TA-XT2i Texture Analyzer. Measurements were carried out at room tem- perature exactly 10 min after rinsing. For all of the tex- ture analysis, the distance calibration was performed with a return trigger path at 20 mm and the trigger force was 5 g. For the texture profile analysis (TPA), hardness was measured using a P50 probe and calculated based on the texture profile analysis.