Changes in Quality of Spaghetti during Storage

Changes in quality during storage for one year

Abstract

Spaghetties were stored under normal condition and at high room temperature(36-39°C), for one year, and qualitative changes were studied.
Spaghetties stored under normal condition showed gradual improvement in cooking loss and cooking quality during the whole storage period. On the other hand, in the case of samples stored at high room temperature, cooking loss and cooking quality were greatly improved during the first three months, and disimproved after this period. Brownish color deterioration was observed in this sample during the whole storage period.