Factor Affecting Quality of Yellow Alkaline Noodles

Abstract

In assessing the quality of noodles and past products, various factors such as color, appearance, cooking quality, and physical properties of both the cooked and uncooked products are considered. The selection of quality criteria for any product is dependent upon the preference of the consumers. Likewise, the same quotient is applicable for YAN where raw materials and the preference of the consumers are important to determine its quality. Generally, factors that are associated with the quality characteristics of noodles contribute to the overall acceptance of the consumers. All these factors are equally important and none should be overlooked in any situation. In this regard, the example of Japanese peoples and their preferences for the noodles can clear the reader’s concepts. Japanese communities like bright colored noodles with smooth and slippery surfaces instead of hard, rough, or adhering mouth feel. There should be balanced feel of elasticity, stickiness, and softness. The preferences for external characters also include smooth surfaces, bright color, and indeed there should be no bran specks on the surfaces.