Abstract
Spaghetti is as familiar a part of current Japanese food culture as udon or soba. Udon and soba are tasted in the throat during swallowing. However, hardness determines the spaghetti taste. This research was conducted to apply texture tests and moisture content measurements to dried spaghetti noodles and raw spaghetti that had been boiled. We administered a questionnaire related to hardness. Results of moisture content measurements show that raw spaghetti had higher water contents when boiled than dried spaghetti noodles did. Fracture test results show that raw spaghetti noodles have a lower elastic coefficient than dried spaghetti noodles. Significant preference results of a Japanese survey showed a tendency by which boiled spaghetti noodles are preferred when they have a low modulus of elasticity. From the boiling time and maximum value, the change in elastic modulus was confirmed by the relation between the elapsed time of the strain at break.
