title: Characterization of Spaghetti Prepared Under Different Drying Conditions.
abstract: Spaghetti dried at low (max. 50 °C), high (max. 70 °C), and very high (max. 85 °C) temperatures were characterized by their color, surface structure, rupture strength, texture analysis, and sauce retention capacity. The texture and sauce retention capacity were estimated for cooked spaghetti. The color of the spaghetti's methanol extracts, as evaluated through absorbance at 440 and 466 nm, did not depend on the drying temperature. A trend was observed in the surface texture of spaghetti, as estimated by atomic force microscopy and mercury intrusion porosimetry, where the surface was rougher when dried at higher temperatures than at low temperatures. Furthermore, the rupture strength was also higher for the spaghetti dried at higher temperatures. This result can be ascribed to the formation of stronger gluten networks, promoted by denaturation of gluten at the higher temperatures. However, the hardness of cooked spaghetti was not affected by the drying temperature, a result attributable to the action of water sorption to offset any differences in hardness among the spaghettis dried at the 3 different temperatures. The sauce retention capacity of cooked spaghetti was evaluated using a dextran solution as a simulated sauce, and by this method, the capacity of the spaghetti dried at a low temperature was shown to be significantly lower than that of the spaghetti dried at higher temperatures. This can be ascribed to the smoother surface of cooked spaghetti dried at the lower temperature and also to the leakage of amylose onto the surface during cooking.
authors.affiliation: Div. of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Univ, Sakyo-ku, Kyoto, 606-8502, Japan.
authors.forename: Takenobu
authors.initials: T
authors.lastname: Ogawa
authors.affiliation: Div. of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Univ, Sakyo-ku, Kyoto, 606-8502, Japan.
authors.forename: Asako
authors.initials: A
authors.lastname: Chuma
authors.affiliation: Div. of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Univ, Sakyo-ku, Kyoto, 606-8502, Japan.
authors.forename: Utano
authors.initials: U
authors.lastname: Aimoto
authors.affiliation: Div. of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto Univ, Sakyo-ku, Kyoto, 606-8502, Japan.
authors.forename: Shuji
authors.initials: S
authors.lastname: Adachi
mesh_terms: D003116:Color; D003296:Cooking / Q000379:methods; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005983:Glutens / Q000737:chemistry; D006244:Hardness; D006801:Humans; D011489:Protein Denaturation; D013314:Stress, Mechanical; D013499:Surface Properties; D013696:Temperature; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000502:physiology*
chemical_list: D014867:Water; D005983:Glutens
keywords: drying condition; sauce retention capacity; spaghetti; surface structure; texture profile analysis