Abstract
We studied the core characteristics of spaghetti samples boiled for 5-20 minutes and related them to the perception of "al-dente". A sensory evaluation, breaking test and magnified photographic observation of the spaghetti core were conducted, and the ratio of weight increase, moisture content and, gelatinization ratio were examined.
The sensory evaluation showed that the Japanese perception of al-dente spaghetti was that boiled for 10-11 minutes, which corresponded to a weight increase ratio of 2.3-2.4, water content of 63-64%, gelatinization ratio of over 90%, and no rigid white core in the spaghetti strands.
It has been reported that the Italian perception of al-dente involved a weight increase ratio of 2.1-2.2. The samples boiled for 8-9 minutes were equivalent to that, and resulted in a fine rigid white core in the strands.
The curves for the breaking characteristics could be divided into three sections: double, shoulder and single peaks. Italian al-dente formed the shoulder peak, and that for the Japanese formed a single peak. Keeping for 20 minutes after boiling changed the shoulder peak to a single peak and decreased the breaking properties, although there was no change in the gelatinization ratio.
