Cereal Chem 60:139 - 142.  |  VIEW ARTICLE
Grain Research Laboratory Compression Tester: Instrumental Measurement of Cooked Spaghetti Stickiness.

J. E. Dexter, R. H. Kilborn, B. C. Morgan, and R. R. Matsuo. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

The Grain Research Laboratory compression tester, designed for assessment of bread crumb texture, was modified to permit measurement of cooked spaghetti surface stickiness. The basic principle of the test procedure is to compress cooked spaghetti strands under a plunger and, upon lifting the plunger, measure the force of adhesion of the spaghetti to the plunger. Sample sizes as small as 6 g of spaghetti can be tested. Samples tested to date show a range in stickiness from about 400N/m2 to 900N/m2. Standard deviation of the test is about 40N/m2. Test results seemed to be in good agreement with subjective assessment of cooked spaghetti stickiness by an untrained taste panel. Preliminary investigations showed that cooking water quality and spaghetti drying procedure have a large influence on stickiness of cooked spaghetti. Spaghetti stickiness was also related to cooking time and elapsed time after cooking. Protein content did not appear to be strongly related to spaghetti stickiness.