Changes in Quality of Spaghetti during Storage

Part II. Changes in quality for three years

Abstract

Changes in the quality of spaghettis stored under ordinary condition for 3 years were investigated. Gradual improvement was observed in the cooking loss through the whole storage period. The texture of the cooked spaghetti was gradually improved and the samples stored 18-24 months obtained the highest evaluation by organoreptic test, thereafter they showed gradual deterioration. Browning of the samples was gradually proceeded throughout the storage period.