2.9. Texture Profile Analysis (TPA) of Cooked Noodles

The texture profile analysis (TPA) of cooked noodles was performed using a TA-XT plus texture analyser (Stable Micro System Ltd., Haslemere, UK) using the method described by Niu et al. [26] with some modifications. After the noodles rested for 10 min at RT, one noodle strand was cut to a size of 2.5 mm, placed on a flat metal plate, and compressed twice to 75% of the noodle thickness using a cylindrical probe (P/35, 3.5 cm diameter). The pretest speed, test speed, and posttest speed were 2, 2, and 2 mm/s, respectively. The mean value of eight replications was used.