The fundamental aim of this research was to
study changes in the physical properties of spaghetti during cooking
and after the first hour of storage. In addition, the research
evaluated the cooking properties of pasta. For testing purposes,
eight samples of spaghetti, produced using semolina and common
wheat flour, were used. After cooking, the samples of spaghetti
were stored for 2, 5, 10, 20, 30, 40, 50 and 60 min. After storage,
the samples of cooked spaghetti were cut, and both the cutting
force (hardness) and the cutting energy (firmness) of the samples
were determined. It was found that, after storage, the cutting force
and energy of cooked pasta decreased, in average terms, from 1.0
to 0.44 N and from 0.84 to 0.43 mJ, respectively. The statistical
analysis showed a significant correlation between the storage time
and the textural parameters of pasta. The hardness and firmness of
pasta, which was al dente after cooking, were found to decrease
about twice during storage, as a result of water migration. The
hardness of pasta stabilised after 50 min of the storage of cooked
spaghetti. Moreover, the obtained data revealed that the diameter
increase index of spaghetti could indicate the quality of pasta.
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