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Paper Information

Journal:   JOURNAL OF AGRICULTURAL SCIENCE (UNIVERSITY OF TABRIZ)   2007 , Volume 17 , Number 2; Page(s) 157 To 170.
 
Paper: 

EFFECT OF HIGH TEMPERATURE DRYING ON THE COOKING QUALITY OF SPAGHETTI

 
 
Author(s):  PEYGHAMBARDOUST S.H.*, OULAD GHAFARI A., SEYEDIN ARDEBILI S.M.
 
* FOOD SCIENCE AND TECHNOLOGY DEPT., FACULTY OF AGRICULTURE, UNIVERSITY OF TABRIZ, TABRIZ, IRAN
 
Abstract: 
Effect of various drying temperatures (39, 45, 60, 70, 80, 85 and 90°c) was investigated on the quality of Spaghetti. Spaghetti samples were produced in a semi-continuous industrial extrusion process and subsequent drying stage was done in a laboratory scale cabinet drier with a controlled temperature and relative humidity. The results of cooking experiments showed that increasing drying temperatures decreased cooking loss and increased cooked weight and swelling index of cooked Spaghetti. High temperature drying caused an increase in the pH of dried Spaghetti (up to normal pH of flour). Total organic matter (TOM) was decreased upon high temperature drying process. It was also concluded that - high-temperature drying reduced the number of micro organisms in the final product. Sensory evaluation of high temperature dried spaghetti revealed a significant improvement of sensory characteristics, especially the final quality of product. Spaghetti dried at 85 and 900C had the highest quality scores.
 
Keyword(s): DRYING, HIGH TEMPERATURE, QUALITY, SENSORY EVALUATION, SPAGHETTI
 
References: 
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