Changes in pasta properties during cooking and short-time storage
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Department of Thermal Technology and Food Process Engineering, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doświadczalna 44, 20-280 Lublin, Poland
Acceptance date: 2018-12-18
Publication date: 2019-07-18
Int. Agrophys. 2019, 33(3): 323-330
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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