EFFECT OF HIGH TEMPERATURE DRYING ON THE COOKING QUALITY OF SPAGHETTI

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PEYGHAMBARDOUST S.H.; OULAD GHAFARI A.; SEYEDIN ARDEBILI S.M.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL KNOWLEDGE Year:2007 | Volume:17 | Issue:2 Page(s): 157-170

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Information Journal Paper

Title

EFFECT OF HIGH TEMPERATURE DRYING ON THE COOKING QUALITY OF SPAGHETTI

Author(s)

PEYGHAMBARDOUST S.H. | OULAD GHAFARI A. | SEYEDIN ARDEBILI S.M. | Issue Writer Certificate

Keywords

DRYINGQ4

HIGH TEMPERATUREQ2

QUALITYQ3

SENSORY EVALUATIONQ2

SPAGHETTIQ2

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.

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APA: Copy

PEYGHAMBARDOUST, S.H., OULAD GHAFARI, A., & SEYEDIN ARDEBILI, S.M.. (2007). EFFECT OF HIGH TEMPERATURE DRYING ON THE COOKING QUALITY OF SPAGHETTI. JOURNAL OF AGRICULTURAL KNOWLEDGE, 17(2), 157-170. SID. https://sid.ir/paper/28864/en

Vancouver: Copy

PEYGHAMBARDOUST S.H., OULAD GHAFARI A., SEYEDIN ARDEBILI S.M.. EFFECT OF HIGH TEMPERATURE DRYING ON THE COOKING QUALITY OF SPAGHETTI. JOURNAL OF AGRICULTURAL KNOWLEDGE[Internet]. 2007;17(2):157-170. Available from: https://sid.ir/paper/28864/en

IEEE: Copy

S.H. PEYGHAMBARDOUST, A. OULAD GHAFARI, and S.M. SEYEDIN ARDEBILI, “EFFECT OF HIGH TEMPERATURE DRYING ON THE COOKING QUALITY OF SPAGHETTI,” JOURNAL OF AGRICULTURAL KNOWLEDGE, vol. 17, no. 2, pp. 157–170, 2007, [Online]. Available: https://sid.ir/paper/28864/en

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