Effects of drying temperature and relative humidity on spaghetti characteristics |
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| Authors: | Takenobu Ogawa Asako Chuma Utano Aimoto |
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| Affiliation: | 1. Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan;2. Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto, Japan |
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| Abstract: | This study aimed at investigating the effect of drying conditions on spaghetti properties, i.e., its color, surface structure, rupture strength, rehydration characteristics, texture, and sauce retention capacity. The effects of temperature and humidity were independently examined under constant drying conditions, which were compared to those applied industrially, where the temperature and relative humidity are changed stepwise with time. The knowledge obtained in this study is considered useful for reasonably determining the drying conditions for producing spaghetti with desired properties. |
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| Keywords: | Drying condition quality sauce retention spaghetti |
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