CHANGES IN COOKING AND TEXTURAL PROPERTIES OF SPAGHETTI COOKED WITH DIFFERENT LEVELS OF SALT IN THE COOKING WATER |
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Authors: | N. SÖ ZER,A. KAYA |
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Affiliation: | University of Gaziantep Faculty of Engineering Department of Food Engineering 27310 Gaziantep, Turkey |
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Abstract: | The effect of cooking water on textural and cooking properties of spaghetti was examined using four different salt concentrations 0, 1, 2, 3 and 4% in the cooking water and two types of spaghetti. Brand A was normal durum wheat spaghetti and brand B was spaghetti enriched with bran. Regardless of the cooking water used, brand B was harder, less sticky than brand A and it absorbed less water. Brand A required less cooking time. As salt concentration increased cooking time and hardness scores increased. Adhesiveness values were highest at the early stages of cooking and declined as cooking time increased. |
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