Effect of Process Variables on Spaghetti Quality

摘要: Five process variables (water absorption, barrel temperature, screw speed, mixing time, and water temperature) were investigated to determine their effects on pasta quality. Response surface methodology (RSM) was used identify the levels yielding optimum color cooking characteristics. Water absorption temperature had greatest effect response studied (pasta brightness, yellowness, firmness, cooked weight, loss). Screw speed a significant factor in models for all quality parameters, except loss. Mixing time while affected only firmness. Contour plots showed that spaghetti brightness firmness improved at lower (30.5-31%) (35-45°C) intermediate (25 rpm). Spaghetti yellowness similar trend, it increased higher temperature. Cooking loss appeared be minimized absorptions temperatures ranging from 31.5 32% 45 50°C, respectively.