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AACC Approved Methods of Analysis, 11th Edition -AACC Method 66-51.01. Fully Cooked Time of Spaghetti

AACC Approved Methods of Analysis, 11th Edition

Semolina, Pasta, and Noodle Quality

AACC Method 66-51.01
Fully Cooked Time of Spaghetti


To determine the time necessary to “fully cook a spaghetti sample” in order to determine spaghetti firmness. In this method, spaghetti strands are placed into rapidly boiling water. After approximately 6 min (depending on the diameter of the spaghetti and altitude) three strands are removed, placed between Perspex slides, and squashed. These are viewed against a black background to determine whether a starchy white core through the center of the strands is present. This process is repeated every 30 s. The fully cooked time is the time it takes to cook the spaghetti until this starchy white core is no longer visible. From a sensory perspective, this method could result in overcooked spaghetti.