CHANGES IN COOKING AND TEXTURAL PROPERTIES OF SPAGHETTI COOKED WITH DIFFERENT LEVELS OF SALT IN THE COOKING WATER
Nesli Sözer, Ahmet Kaya
Journal of Texture Studies
Abstract
The effect of cooking water on textural and cooking properties of spaghetti was examined using four different salt concentrations 0, 1, 2, 3 and 4% in the cooking water and two types of spaghetti. Brand A was normal durum wheat spaghetti and brand B was spaghetti enriched with bran. Regardless of the cooking water used, brand B was harder, less sticky than brand A and it absorbed less water. Brand A required less cooking time. As salt concentration increased cooking time and hardness scores increased. Adhesiveness values were highest at the early stages of cooking and declined as cooking time increased.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Brand B spaghetti is harder, less sticky, and absorbs less water
“Regardless of the cooking water used, brand B was harder, less sticky than brand A and it absorbed less water.”
Brand A spaghetti requires less cooking time
“Brand A required less cooking time.”
Increased salt concentration increases cooking time and hardness scores
“As salt concentration increased cooking time and hardness scores increased.”