... different at P = 0.05. Vol. 84, No. 2, 2007 145 Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing V. A . S o l a h,1,2 G. B. Crosbie,3 ... the measurement of noodle gloss and translucency in boiled WSN were developed and the effects of hardness, protein, water addition, and vacuum mixing on these visual sensory characteristics and ... highest translucency and gloss was a high-FSV type. Further research is needed to investigate effects of starch quality on gloss and translucency. Influence of Water Addition on Color, Gloss, and...