TEXTURAL OPTIMIZATION OF SPAGHETTI USING RESPONSE-SURFACE METHODOLOGY- EFFECTS OF DRYING TEMPERATURE AND DURUM PROTEIN LEVEL

The effects of durum protein level and spaghetti drying temperature on cooked spaghetti quality were investigated using response surface met hodology. Five drying temperatures (40, 60, 70, 80, and 90-degrees-C) and seven durum semolina protein levels (11 - 17%) were examined. Firm ness and compressibility of both optimally cooked and overcooked spagh etti were primarily affected by protein level, whereas elasticity was mainly affected by drying temperature. Cooking loss of optimally cooke d spaghetti was primarily influenced by protein level, whereas cooking loss of overcooked spaghetti was influenced by both variables. To pro duce spaghetti of comparable commercial quality, drying temperatures g reater than 60-degrees-C were required for low-protein semolina. At pr otein levels greater than 14%, satisfactory spaghetti quality could be produced using a drying temperature of 50-degrees-C.