Moisture distribution and texture of spaghetti rehydrated under different conditions

Abstract

Dried spaghetti was rehydrated to its optimal cooking state, known as al dente, at 60, 80, and 100 °C, in distilled water or 0.1, 1.0, and 2.0 mol/L sodium chloride solutions. Then, the moisture distributions and stress–strain curves were examined to identify the major factors governing the texture of rehydrated spaghetti. The difference in moisture content between the inner and peripheral regions of rehydrated spaghetti and its breaking stress were greater at higher rehydration temperatures; however, rehydration temperature did not affect breaking strain. The sodium chloride concentration of the immersion solution did not affect moisture distribution or breaking stress, while breaking strain was decreased by rehydration at higher sodium chloride concentrations. The results obtained in this study suggest that moisture distribution within spaghetti and its material properties govern its breaking stress and strain, respectively.

Graphical abstract

Moisture distribution of spaghetti rehydrated to the al dente state at 60, 80, and 100 °C.

Key words:

• moisture distribution
• material property
• texture
• spaghetti
• rehydration condition

Acknowledgment

This study was carried out during the project study of “The Cereal Science Consortium by the Graduate School of Agriculture, Kyoto University and the Nisshin Seifun Group, Inc.”

Disclosure statement

No potential conflict of interest was reported by the authors.