Abstract:The study utilized parsnips as the raw material and conducted single-factor and response-surface experiments to determine the optimal recipe for parsnip noodles and investigated simultaneously the correlation between sensory scores and data obtained from the texture analyzer. The research examined four factors， including parsnip powder， water， gluten powder， and salt addition. The indicators used included noodle water absorption， soluble solid dissolution rate， sensory quality evaluation， as well as noodle hardness and chewability measured by a texture analyzer. The experimental results demonstrated that the best results were obtained when the content of high-gluten wheat flour was 66%， parsnip flour was 20%， gluten powder was 14%， salt accounted for 2.3% while water constituted 54% of the total powder content. Consequently， distinct aroma， uniform texture， good elasticity， and superior sensory quality were the salient features of the resulting parsnip noodles. The water absorption rate was 46.575%； the noodle dissolution rate was 0.295%； the firmness， as measured by the texture analyzer， was 1.82 N； and the masticability recorded a value of 2.14 mJ. In this instance， the sensory quality score of the parsnip noodles amounted to 89.35 points， with only a marginal relative error of merely 0.13% compared to the predicted value of 89.237 points. The correlation coefficients between the corresponding aspects of sensory evaluation data and the testing parameters of the texture analyzer were 0.834 and 0.801， which were extremely significant in the light of the t-test. This indicated that it was feasible to utilize the texture analyzer to evaluate the quality attributes of parsnip noodles， which can serve as an objective verification method for developing the optimal formulation of parsnip noodles.