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STARCH GELATINIZATION IN COOKED SPAGHETTI
Author(s) -
GRZYBOWSKI R. A.,
DONNELLY B. J.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14483.x
Subject(s) - starch , food science , starch gelatinization , granule (geology) , chemistry , birefringence , resistant starch , materials science , composite material , optics , physics
Thin sections of uncooked and cooked spaghetti were examined using a polarizing micrbscope. The change in spaghetti starch gelatinization with cooking time was followed by observing the loss of starch granule birefringence. Results showed that the rapidity of starch gelatinization was in part a function of protein content and that starch gelatinization was more rapid at relatively lower protein levels. Loss of starch birefringence was complete in all samples after a 15 min cook time regardless of protein level and source of variety.