Korean Journal of Breeding Science :eISSN 2287-5174 / pISSN 0250-3360

Table. 10.

Panel test of rice noodles after 4 min. cook in boiling water.

Variety Appearance Stickiness Texture Taste Swelling Overall
Shingil 0.59 0.45 0.45 0.45 0.45 0.36
Hangaru 0.64 0.82 0.68 0.64 0.32 0.73

Sensory evaluation: 22 panelists.

Sensory evaluation criteria: The wheat flour noodles provided by the manufacturer was used as a control (0 point) and evaluated on a ±3point scale for each item.

Korean J. Breed. Sci. 2020;52:502-10 https://doi.org/10.9787/KJBS.2020.52.4.502
© 2020 Korean J. Breed. Sci.