Abstract
The quality of spaghetti, given the same raw materials, will vary depending on the extrusion rate, pressure, and drying conditions during manufacture and at the time of opening of the package. In this study of spaghetti of several types produced with different manufacturing conditions, mechanical properties were ascertained using the compression test to identify the factors that influence spaghetti quality. Furthermore, characteristics of ordinary dry spaghetti and raw spaghetti, which is said to provide excellent taste, produced in a research laboratory are compared to assess the differences of food textures quantitatively. Identification of these factors is expected to improve the food texture of spaghetti.
