Moisture distribution and texture of spaghetti rehydrated under different conditions

Figures & data

Fig. 1. Moisture distributions of spaghetti rehydrated at 60 °C (∙ ∙ ∙), 80 °C (‒ ‒), and 100 °C (―) in distilled water.

Notes: Data for the moisture distribution of spaghetti rehydrated at 100 °C were taken from our previous study.¹¹⁾ The distance from center was normalized by a radius of spaghetti.

Fig. 2. Representative examples of stress–strain curves for spaghetti rehydrated at 60 °C (∙ ∙ ∙), 80 °C (‒ ‒), and 100 °C (―) in distilled water.

Fig. 3. Relationship between rehydration temperature and breaking stress (○) or breaking strain (□).

Notes: Bars indicate standard deviation.

Fig. 4. Moisture distributions of spaghetti rehydrated at 100 °C in distilled water (―), 0.1 mol/L NaCl solution (‒ ‒), 1.0 mol/L NaCl solution (∙ ∙ ∙), and 2.0 mol/L NaCl solution (‒ ∙).

Notes: Data for the moisture distribution of spaghetti rehydrated in distilled water were taken from our previous study.¹¹⁾ The distance from center was normalized by a radius of spaghetti.

Fig. 5. Representative examples of stress–strain curves for spaghetti rehydrated at 100 °C in distilled water (―), 0.1 mol/L NaCl solution (‒ ‒), 1.0 mol/L NaCl solution (∙ ∙ ∙), and 2.0 mol/L NaCl solution (‒ ∙).

Fig. 6. Relationship between the concentration of the NaCl solution and breaking stress (○) or breaking strain (□).

Notes: Bars indicate standard deviation.

Ogawa T, Adachi S. Measurement of moisture profiles in pasta during rehydration based on image processing. Food Bioprocess Technol. 2014;7:1465–1471.10.1007/s11947-013-1156-y

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