Materials and Methods

Raw materials
Koka Instant Noodle and Maggi Instant Noodle were purchased, whereby both
samples were chicken-flavoured. The noodle ingredients of both samples are shown
in the table below. All samples were stored in a cool and dry container till use.
Table 1: Noodle ingredients for both samples:
Koka Instant Noodle
Wheat flour (76%), tapioca starch, palm
oil, salt, potassium carbonate, sodium
carbonate

Maggi Instant Noodle

Wheat flour, palm oil, wheat gluten, salt,
potassium chloride, sodium
tripolyphosphate, stabilisers, potassium
carbonate, sodium carbonate

Instant noodle cooking

Tap water of 500mL (not sure the amount?) was brought to boil in a pan. The
noodles were cooked in the boiling water (kept constant at 100C) for 90 s (2
minutes) with gentle stirring (did u stir?). Upon cooking, the noodles were placed
onto a wire/sieve basket (dunno the correct name) and immediately cooled under
running tap water for 1 min. This is to stop the temperature change in noodles by
cooling down the noodles to room temperature before packing in a polyethylene zip
lock bag.
Noodle colour measurement
The colour of the raw and cooked noodles were measured using the handheld CM600D/ 700D (pls check with TSO if possible) spectrophotometer (Konica Minolta,
USA (pls check with TSO if possible where they purchased it)) and expressed in
CIELAB L*, a*, b* colour scale. The measurements were done in 6 replicates on the
surface of each noodle sample. The CIE colour values were recorded as L* =
lightness (0 = black, 100 = white), a* (-a* = greenness, +a* = redness), and b* (-b*
= blueness, +b* = yellowness).
Two types of sample preparations were made for raw noodles; uncrushed (noodle
block) and crushed (using mortar and pestle (any sieve used to standardize the
size?)). For the uncrushed raw noodles, the colour was measured at six random
locations. Meanwhile, the crushed sample was placed into a transparent, round
container (dunno the correct name) in prior to the measurement.
Noodle texture measurement
The textural qualities of the cooked noodles, the chewiness, springiness, and
hardness of the cooked noodles were determined using a TA-XT2 Texture Analyser

(Stable Micro System Ltd., England (pls check with TSO if possible where they
purchased it)), using a TA-47 Pasta blade and plate probe. The Texture Profile
Analysis (TPA) test performs two bites; every bite includes compression and
decompression cycles. Instrument settings were TPA mode; trigger type, auto-0.2 N;
pretest speed 2.0 mm/s; post test speed 3.0 mm/s; and test speed 1.0 mm/s. Five
noodle strands were arranged on the plate for each measurement, by leaving 2 mm
gap between each noodle strand. This is to avoid the noodles from squashing into
one another as they will expand during compression. The noodle strands were
compressed twice at a compression ratio of 70% whereby force-time curves were
generated. All measurements were performed in 5 replicates.
Statistical Analysis
Data collected from the TPA test were analyzed using t-Test: Two-Sample Assuming
Unequal Variances.

Reference
http://sensing.konicaminolta.asia/products/cm-600d-spectrophotometer/
-cooked colour (8 strands?)
-zip lock to retain moisture
-time TAP based on photo
-10 degree for handheld? SCE? D65?