... 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 S. Huang,4 K. Quail,4 N. Sy,3 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 Translucency ... Translucency was calculated as translucency %/mm, and all measurements were adjusted to a standard cooked noodle thick-ness of 1 mm. Experiment 3. The effect of water addition and vacuum on color,...