The Use of textural methods in determining the quality of pasta

In this study, chemical, technological and textural properties of spaghettisamples having different raw material properties were investigated andcorrelations among textural and other properties of spaghetti samples weredetermined in order to find out the use of textural properties in determining thequality of pasta.Moisture content, ash content, protein and pigment content were measuredchemical properties. Brownness and yellowness indices, percent increase incooked pasta volume or cooked pasta weight, cooking loss and total organicmatter tests were measured technological properties. Breaking distance andbreaking strength of dry pasta, firmness, surface stickiness and elasticity ofcooked pasta were evaluated as textural properties.Close correlations were obtained among chemical, technological and texturalproperties of spaghetti samples indicating that textural methods could be usedas an alternative to other test methods.Keywords: spaghetti, chemical properties, technological properties, texturalproperties.