Modeling of water sorption kinetics in spaghetti during overcooking

The organoleptic changes of pasta during overcooking are strongly related t o the rate at which water molecules penetrate the pasta matrix once the opt imal cooking conditions are reached. A model to describe water sorption kin etics during the overcooking stage is presented. The model has been develop ed assuming that overcooking starts once the central core disappears and th at during this stage sorption kinetics are governed by the pasta matrix rel axation rare. To validate the model, water sorption tests were performed at 10-100 degrees C. A good agreement between the model predictions and the e xperimental data was obtained. Based on these results, the main matrix rela xation time can be used to compare behavior during overcooking of pastas wi th different compositional and technological variables.