Cereal Chem 63:484-489   |  VIEW ARTICLE
The Role of Lipids in Determining Spaghetti Cooking Quality.

R. R. Matsuo, J. E. Dexter, A. Boudreau, and J. K. Daun. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

Durum semolina nonpolar lipids influence surface stickiness of microprocessed cooked spaghetti. Removal of nonpolar lipids with petroleum ether increases stickiness, whereas nonpolar lipid enrichment decreases stickiness. Neither commerical coconut oil nor commercial sunflower oil had any effect on spaghetti stickiness. Commercial monoglycerides decreased stickiness and improved tolerance to overcooking. Semolina amylograph characteristics were affected by removal and addition of lipids (except sunflower oil). Reconstitution of defatted semolina with extracted lipids demonstrated that the extraction procedure did not influence amylograph characteristics or spaghetti quality. Some effects of lipids on farinograph characteristics were found, but these changes were not related to any of the cooking quality parameters. Spaghetti processed by a laboratory-scale continuous process press and dried at high and low temperatures verified the strong improving effect of monoglycerides on spaghetti stickiness and tolerance to overcooking. A quick method for estimating surface stickiness of cooked spaghetti and cooking loss using color measurement of the iodine-amylose complex appears promising.