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Quality characteristics of vermicelli
| Cooked weight (g/25 g) | Cooking loss (%) | % water absorption | Appearance (10) | Strand quality (10) | Mouth feel (10) | Overall quality score(30) | |
|---|---|---|---|---|---|---|---|
| 2 mm dia vermicelli | 72.8 ± 0.25 | 3.0 ± 0.05 | 191.2 ± 0.08 | 8.0 ± 0.88 | 7.0 ± 0.32 | 8.0 ± 0.75 | 26.0 ± 1.09 |
| 3 mm dia vermicelli | 51.7 ± 0.35 | 3.3 ± 0.05 | 107.0 ± 0.06 | 7.0 ± 0.79 | 8.0 ± 0.33 | 7.0 ± 0.87 | 25.0 ± 1.24 |
| df | 19 | 19 | 19 | 19 | 19 | 19 | 19 |
df degree of freedom, Values reported are Mean±SD, n = 3
