Measuring the Texture of Cooked Spaghetti. 1. Sensory and Instrumental Evaluation of Firmness

Measuring the Texture of Cooked Spaghetti. 1. Sensory and Instrumental Evaluation of Firmness. Peter W. Voisey, Engineering and Statistical Research Institute. and

Elizabeth Larmond and R. J. Wasik, Food Research Institute. Research Branch, Agriculture Canada, Ottawa, Ontario, KIA OC6. Contribution No. 706 from the Engineering and Statistical Research Institute and Contribution No. 340 from the Food Research Institute.

Abstract

Materials and Methods

The texture of cooked spaghetti was measured by sensory analysis and an instrumental test using the multiblade cutting cell of the Ottawa Texture Measuring System. The cutting forces were correlated to sensory evaluations of adhesiveness, firmness, springiness and rate of breakdown of the spaghetti in the mouth. Instrumental readings showed that spaghetti toughness increased logarithmically with the deformation rate used to cut the sample, and in the range 2.5 to 155 cm/min the rate selected affected the relationships with sensory reactions. This suggests that the cutting rate selected is critical and must be constant. The data did not suggest an optimum rate for the test. The toughness changed with cooking time and elapsed time after cooking so that these times must be carefully controlled in sensory and instrumental tests. Average chewing rates used by 8 panelists to masticate spaghetti ranged from 50 to 109 bites per min.

Test Samples: Nine varieties of durum wheat were grown in Lethbridge, Alberta and Saskatoon, Saskatchewan in 1975 (Table 1). A tenth sample obtained from the Canadian Wheat Board had a grade of 2 CWAD (Table 1). Each sample was cleaned in a Clipper Model M-2B cleaner, and then mixed in a pharmaceutical mixer. The objective was to supply the miller with ten samples of durum wheat representing a wide spectrum of Canadian western amber durum wheat. The grain samples were milled on a Miag pilot twin Multomat mill equipped with three laboratory purifiers connected in series or parallel as required. Before milling, the grain was tempered overnight to 15.5% moisture and then to 17.5% moisture 30 min prior to milling.

Resume On a mesure la texture de spaghetti cuit par analyse sensorielle et aussi a l'aide de cellule a plusieurs lames du texturometre Ottawa. Les correlations furent calculees entre la resistance au coupage et les evaluations sensorielles d'adhesion, de fermete, d'elasticite et de la vitesse de deformation dans la bouche. Les lectures instrumentales montrevent que la durete du spaghetti augmenta dans un rapport logarithmique avec la vitesse de deformation utilisee pour couper l' echantillon, et dans la marge 2.5 a 155 cm/min, la vitesse affecta les relations avec les reactions sensorielles. Ceci suggere qu'il faut choisir une vitesse de coupage constante. Les donnees ne permettent pas de proposer une vitesse optimale pour Ie test. La durete fut affectee par la duree de cuisson et aussi par l'ecart de temps apres la cuisson de sorte que ces temps doivent etre controles avec soin dans les epreuves sensorielles et instrumentales. Les vitesses moyennes de mastication des 8 membres du jury pour mastiquer Ie spaghetti varierent de 50 a l no ('oups de dent par min.

Introduction The texture of cooked spaghetti is an important quality attribute (Wasik, 1977) hence there is a need for reliable measurement methods. Development of new formulations must include texture assessments to ensure that textural quality is acceptable. For example, the increased cost of durum semolina is influencing processors to use wheat flour as a replacement to remain competitive. Methods for measuring the strength of uncooked spaghetti were reported previously (Voisey and Wasik, 1978). The purpose of the work reported here was to examine previously developed methods for measuring cooked spaghetti texture (Voisey and Larmond, 1972, 1973a, b; Voisey et al., 1976, 1977) with a view to standardizing the technique and examining the effect of deformation rate on the relationship between instrumental and sensory results, which remained in question (Voisey, 1975). 142

Table 1. Durum wheat samples tested, processing conditions and lot codes. Wheat variety

Country of origin

Processing moisture a

Codes for replicate lots of spaghetti

(%)

2CWAD Hercules Leeds Macoun Pelissier Quilafen Stewart 63 Wakooma Ward Wascana a

Canada Canada U.S.A. Canada Canada Argentina Canada Canada U.S.A. Canada

31.7 ±0.7 29.5±0.5 28.7 ± 0.7 30.8 ± 1.5 31.0± 0.5 31.7±0.5 30.6± 1.2 31.1±0.6 30.8±0.5 30.5±0.6

432 819 541 690 142 774 201 396 527 415 659 752 175 955 608 253 463 344 836 927

Mean of 6 production runs for a series of collaborative experiments. All samples in the tests reported were from one production run.

The semolinas were processed into spaghetti on a Demaco S-25 laboratory extruder using the conditions below. Table 1 gives the processing moisture of each variety. The moist spaghetti was hung on 32 mm diameter wooden dowels and placed in a modified Labline AHDX environmental chamber operating on a fixed drying program. The dried samples were stored at room temperature in 4.5 kg lots in pouches constructed of 76 /-Lm polyethylene. Processing conditions and settings for the extruder were as follows: die diameter, 1.6 mm; barrel temperature, 50 ± 0.1 °C: semolina feed rate, 18.2 kg/hr (maximum); J. Inst. Can. Sci. Technol. Aliment. Vol. II, No.3, Juillet 1978

Fig. 1.

The instrumental test apparatus. A. close up of multiblade cutting cell; B. the machine constructed by the Engineering and Statistical Research Institute and used for testing at 155 em/min.

water flow rate, variable (controlled by laboratory pump); extrusion rate, 660 mm/min; screw speed, 27 r.p.m.; vacuum, 559-610 torr; maximum production rate, 13.6 kg cut and dried pasta/hr. Two lots of each sample from one production batch were tested to provide replicates. Thus, a total of 20 lots of spaghetti were tested. Sample Cooking: Ale domestic saucepan with a lid was filled with 500 ml of tap water containing 5 g sodium chlorate. The water was brought to a boil rapidly and 50 g of spaghetti in 75 to 100 mm lengths added. The water was then rapidly brought back to a boil and the heat reduced to maintain a slow boil. Timing commenced when the wat~r returned to a slow boil. Cooking, with occasional sti!rIng was continued for the optimum time, as determined by the Brabanti technique (Voiseyet al., 1976, 1977). The ~ater was then drained and the spaghetti cooled by soakIng in tap water at about 21 0 C for one min. The spaghetti was drained and placed in a covered bowl until served to the sensory panel or subjected to instrumental tests. All samples were prepared in the same manner unless otherwise specified. Sensory Tests: The 20 lots of spaghetti were evaluated Can. Inst. Food Sci. Technol. J. Vol. 11, No.3, July 1978

by 8 selected judges who assessed the following traits according to definitions developed in preliminary sessions : a) Firmness-the force required to compress the spaghetti between the molar teeth when biting evenly during the first bite ~ith the sample placed between the molar teeth; b) Adhesiveness-the force required to remove the chewed sample from the teeth; c) Springiness-the resiliency of the spaghetti when a strand of spaghetti was stretched with the fingers; d) Rate of breakdown-the time required to prepare three strands of spaghetti for swallowing while chewing at a constant rate. The judges were each served 4 of the lots at each session and 15 sessions were held so that each of the _20 lots were evaluated 3 times by each judge. The samples were scored by placing a mark on an unstructured line 6 in. (150 mm) long. Anchor points 0.5 in. (13 mm) from each end of the line were identified to establish extremes of the traits judged: a) firmness-soft and firm; b) adhesiveness-very little and very much; c) springiness-very little and very much; d) rate of breakdown-slow and fast. The chewing rate of each of the 8 judges was determined with a stop watch 10 times in one special session us143

ing a single lot of spaghetti. Instrumental Tests: The instrumental method was detailed in previous reports (Larmond and Voisey, 1973; Voisey and Larmond, 1972, 1973a, b; Voisey et al. 1977). The instrumental tests were performed with the'multiblade spaghetti cutting cell (Figure lA) of the Ottawa Texture Measuring System (Voisey, 1971; Voisey et al. 1972) operated at deformation rates up to 100 cm/min in an Instron Testing Machine (Model TM-M, Instron Canada Ltd., Burlington, Ontario). A second test machine, made for the purpose, operated the cell at 155 em/min (Figure IB). The cutting forces were detected by a 500 kg transducer (Model FLIU, Strainsert, Bryn Mawr, Pa.) connected to a high frequency recorder with a flat response up to 600 Hz to obtain accurate force-time records. The cell was carefully aligned in both machines so that the clearance between the blades and slots was equal on each side of the blades, and the upper and lower components were parallel in the horizontal plane. Ten strands of spaghetti were used for each test and cut by the 10 cell

blades. The spaghetti did not rupture at all the 200 cutting planes simultaneously, individual ruptures occurred pro. gressively and randomly (Voisey et al., 1977). Two read. ings were taken from the force-deformation curves, the maximum force and the force where rupture of the sample initiated (Voisey et al., 1977). Preliminary Instrumental Tests: Preliminary instru. mental tests examined two important factors, the effects of cooking time and time after cooking on the instrumental readings. The effect of cooking time was determined with 3 of the 20 lots representing tender, intermediate and tough samples (selected according to preliminary instrumental force readings). Samples of each lot were cooked for times ranging from 10 to 17 min in 1 min increments. Readings were taken from each sample 5, 15 and 25 min after cook· ing was complete. The results (Figure 2) showed that the initial rupture and maximum force decreased with increas· ing cooking time as the spaghetti was softened by cooking. The effect of time after cooking was examined for one

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COOKING TIME min Fig. 2.

144

The effect of cooking time on the initial rupture and maximum cutting forces for 3 spaghetti samples (tender. intermediate and tough) at 3 times after completion of cooking. Regression lines only, based on 8 tests, are shown for clarity. Readings were obtained at a deformation rate of 155 em/min. J. Inst. Can. Sci. Techno!. Aliment. Vo!. II. No.3, Juillel 1978

16

cooking, important factors, for example in institutional operations. The above findings emphasize that control of cooking time by an independent test, such as the Brabanti technique, is critical to obtain meaningful comparisons. The relationship between instrumental and sensory tests may also be affected by time after cooking since under practical conditions a sensory panel cannot test all the samples at the same time, whereas it is easy to select a specific time for instrumental tests. Operation of the sensory panel was monitored and it was found that panelists tested individual samples at times after cooking ranging from 5 to 25 min. It was, therefore, decided to obtain instrumental readings 5, 10, 15, 20 and 25 min after completion of cooking and use the means of these values as an instrumental reading for comparison with the mean sensory ratings. Variation within spaghetti lots was evaluated by 10 replicated tests on 3 samples (Tender, intermediate and tough) at 5, 15 and 25 min after cooking. The results (Table 2) indicated that the variation of initial rupture force was generally higher than that of the maximum force. Generally the variation within maximum force readings (C.V. = 4.0 to 8.6%) was acceptable compared to the initial rupture force (C.V. = 5.5 to 17.5%). Comparison of the 20 Spaghetti Samples: Based on the above findings, single samples of the 20 spaghetti lots were tested at 5, 10, 15,20 and 25 min after completion of cooking. The tests were repeated at deformation rates of 2.5, 5, 10,25,50, 100 and 155 cm/min to allow both the comparison of the samples and examination of the effect of deformation rate.

15

Results

of the replicates of each of the spaghettis made from the 10 wheats. Samples from the same cooked batch were tested at times after cooking ranging from 2.5 to 60 min. The results (Figure 3B) showed that maximum force decreased with time elapsed after cooking up to 50 or 60 min. Similar behaviour occurred with initial rupture force (Figure 3A) 16

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15 14 13 12

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Fig. 3.

The effect of time after cooking on A. the initial rupture force; B. the maximum cutting force for I replicate of each of the spaghettis made from the 10 wheats. Readings obtained at a deformation rate of 155 em/min. Each curve is for samples from the same cooked batch.

for three of the samples up to 30 min and one up to 60 min. However, the remainder did not show marked changes over the test times. Some samples exhibited a tendency to increase initial rupture force at about 45 min. This was possibly because at this extended time the surface of the samples was tending to dry out. The data suggested that sample ranking could be aff~cted by changing the cooking or storage times. The relatIonships established also suggest that a series of tests at various cooking and storage times can indicate how spaghetti retains its texture with cooking time and time after Can. Ins!. Food Sci. TechnoL J. Vol. II, No.3, July 1978

The results from the 8 judges showed that chewing rates tended to be consistent within judges. All judges showed variability, but two were especially variable (Table 3). On the average there were marked differences beween judges, the rates ranging from 50 to 109 bites/min. This suggests that to simulate chewing rates by selecting a single instrumental deformation rate may not be a~equate. An assumed average rate of75 chews/min as suggested by Bourne (1976) may not be satisfactory for spaghetti. A summary of the sensory data showed that there were significant differences in the four sensory traits (P < 0.05) between the spaghetti lots (Table 4), Similarly significant differences (P < 0.05) were observed in the initial rupture and maximum cutting forces at all of the 7 deformation rates used (e.g. at 155 em/min, Table 5). In both the sensory and instrumental results differences between replicates within some wheat varieties were also significant. Subsequent investigation suggested that this was caused by uneven temperature-humidity distribution in the oven used to dry the spaghetti. The results indicate that both the sensory and instrumental techniques detect differences in spaghetti texture. As previously observed (Voisey, 1975) deformation rate had a considerable effect. Pooled results at each deformation rate for the 20 lots (Figure 4A) showed that generally the initial rupture and maximum force increased rapidly with deformation rate up to about 100 em/min and then less rapidly up to the maximum rate. A similar pattern was followed by the individual samples (Figure 4B). 145

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The effect of deformation rate on cutting force. A. initial rupture and maximum force based on the pooled readings obtained for 5 tests (at 5,10,15,20 and 25 min after cooking) on each of20 lots at each of the 7 deformation rates; B. maximum force for one of the lots made from each of the 10 durum wheats, each point is the mean of 5 readings (5-25 min after cooking).

The curves were exponential in shape and, with one exception, the maximum forces occurred at the maximum speed of 155 em/min (Figure 4B), which corresponds approximately to a chewing rate of 75 chews/min (Voisey, 1975) suggested by Bourne (1976) for simulating human mastication. The plots also indicated that the magnitude of the differences between samples was affected as previously observed (Voisey, 1975). The instrumental method appeared to discriminate differences of toughness within the 20 samples depending on deformation rate (e.g. Table 5). While reversals of ranking occurred randomly with speed changes, the same samples were consistently placed at the extremes of the maximum and initial rupture force ranges at all the deformation rates tested. Comparison of the sensory and instrumental results showed that there was a relationship between the mean instrumental cutting forces and mean sensory evaluations of rate of breakdown, springiness and firmness. Rate of breakdown had the strongest association with the force readings. Scatter diagrams suggested that these relation146

25

ships were linear. This was supported by significant correlation coefficients between the 2 instrumental and 4 sensory readings in the majority of the comparisons (Table 6). Adhesiveness sensed in the mouth was also related to the cutting forces. The correlation coefficients were not affected in any systematic manner by the deformation rate used in the instrumental test suggesting that an arbitrary selection of one constant rate was adequate.

Conclusions Force readings obtained with the multiblade cutting cell appear to be linearly related to sensory reactions to cooked spaghetti texture. To obtain meaningful instrumental readings spaghetti samples must be cooked for the same length of time and stored for the same length of time after cooking as when they are consumed. The maximum force sustained by spaghetti appears to increase logarithmically with deformation rate so that constant rates are mandatory, decrease with cooking time and change with time after cooking. The data do not suggest an optimum deformation rate to strengthen the relationship between J. Ins!. Can. Sci. Technol. Aliment. Vol. II. No.3, Jufllet 1978

Table 2. Summary of data showing the variation of force readings within 10 replicated tests of 3 spaghetti lots at 3 different elapsed times after cooking. Readings obtained at a deformation rate of 155 cm/min. Time after cooking min

Sample

-5

659 Tender

Mean C.V.% 608 Medium Mean C.V.% 253 Tough Mean C.V.%

Maximum

Rupture

Maximum

Rupture

Maximum

Rupture

15.7 5.5 19.2 5.9 19.8 8.6

13.5 5.5 16.3 8.2 15.6 17.5

13.7 7.0 17.0 4.1 16.6 7.7

11.5 10.0 14.9 8.3 11.0 8.7

12.3 6.0 15.1 4.0 14.8 7.6

9.4 13.1 12.5 10.4 11.0 8.9

Table 3. Sensory panel chewing rates, means of 10 observations. Chewing rate bites/min

Table 5. Summary of instrumental data for the 20 spaghetti lots tested at a deformation rate of 155 cm/min.

2

3

4

5

6

7

8

50 6

77 6

89 14

80 9

101 12

109 9

77 6

Panelist:

25 Force kg

15 Force kg

Force kg

Lot Mean C.V.%

85 15

Table 4. Sensory test results.

Lot 432 819 541 690 142 774 201 396 527 415 659 752 175 955 608 253 463 344 836 927 S.E.

Firmness 3.2bcde 2.9def--3.6abc 3.1de 3.4abcd 4.0a 3.2bcde 3.7ab 4.0a 3.0de 2.8ef 3.lde 3.2bcde 2.9def 3.9a 2.4f 2.7ef 2.9de 4.0a 3.9a 0.20 p

Adhesiveness 2.2bcdef 2.1def 2.3bcdef 2.3bcdef 2.7abcd 3.0a 2.4abcdef 2.1cdef 2.8ab 2.5abcde 1.9f 2.0ef 2.2bcdef 2.2cdef 2.4abcdef 2.8abc 2.3abcdef 2.2bcdef 2.2bcdef 2.6abcde 0.23

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Springness 3.4cdef 3.0ef 4.0abc 4.2ab 3.9abc 3.7abcd 4.2ab 3.9abc 3.0f 3.7abcde 2.9f 3.1def 3.1def 3.5cdef 4.1abc 3.8abc 3.6bcdef 3.4cdef 4.3a 4.2ab 0.24

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432 819 541 690 142 774 201 396 527 415 659 752 175 955 608 253 463 344 836 927

Rate of Breakdowns 3.3abc 3.4abc 3.1bcde 3.1abcde 3.1cde 2.6ef 3.3abc 2.6ef 2.9cdef 2.7def 3.3abc 3.1abcde 3.3abcd 3.5ab 2.6ef 2.4f 3.6a 3.5ab 2.2f 2.6ef 0.21

Maximum force

Initial force

Mean a kg

C.V. %

Mean a kg

C.V. %

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aMean values obtained by pooling the readings obtained at 5 time increments after completion of cooking. Any two values in a column not followed by the same letter are significantly different at the 5% level.

Firmness: 0.5 = soft, 5.5 = firm. Adhesiveness: 0.5 = very little, 5.5 = very much. r Springness: 0.5 = very little, 5.5 = very much. Rate of Breakdown: 0.5 = slow, 5.5 = fast. Any two values in a column not followed by the same letter are significantly different at the 5% level. The values are means of 3 evaluations by each of the 8 judges. p

q

S

instrumental and sensory readings. There appears to be no advantage in determining the force required to initiate rupture of the spaghetti in the instrumental test. It was concluded that cooking and storage times and deformation rate must be carefully standardized to utilize the instrumental method. The use of high deformation rates to sim-

Table 6. Correlation coefficients between instrumental texture readings (maximum and rupture force) and sensory attributes based on mean values for the 20 spaghetti lots. Maximum force and

2.5

5.0

Firmness Adhesiveness Springiness Rate of Breakdown

0.54 0.65 0.68 -0.72

0.54 0.59 0.67 -0.78

RURture Force and Firmness Adhesiveness Springiness Rate of Breakdown

0.52 0.62 0.63 -0.86

0.60 0.73 0.55 -0.79

Deformation Rate (cm/min) 10.0 25.0 50.0

100.0

155.0

0.44 0.54 0.74 -0.75

0.41 0.56 0.68 -0.79

0.46 0.32 0.48 -0.70

0.47 0.65 0.55 -0.84

0.69 0.57 0.39 -0.72

0.30 0.42 0.63 -0.69

0.18 0.44 0.48 -0.63

0.41' 0.09 0.32 -0.64

0.46 0.61 0.64 -0.75

0.77 0.37 0.21 -0.54

Values above 0.549 are significant at the 1% level and above 0.433 are significant at the 5% level.

147

ulate mastication does not appear to be justhled. Low rates allowing simpler recording techniques should be satisfactory.

Acknowledgement The authors wish to acknowledge the' technical assistance of M. Kloek of the Engineering and Statistical Research Institute and G. M. Larocque of the Food Research Institute. Thanks is also due to Dr. V. Burrows of the Ottawa Research Station for seed preparation and to Dr.B. Shuey, V.S.D.A., Fargo, North Dakota for sample milling. The reported work is a part of the international collaborative study on durum wheat quality being coordinated by the Food Research Institute.

148

References Bourne, M. C. 1976. Interpretation of force curves from instrumental texture measurements I deMan, J. M., Voisey, P. W., Stanley, D. and Rasper, V. (Eds.). Rheology and Textur~ : Food Quality. AVI Pub. Co., Westport, Conn. Larmond, E. and ",:,oisey, P. W. 1973. Evaluation of spaghetti quality by a laboratory panel. Can. Inst. Food SCI. Technol. J. 6: 209. Voisey, P. W. 1971 The Ottawa texture,measuring system. Can. Inst. Food Sci. Technol. 1. 4: 91. Voisey, P. W. and Larmond, E. 1972. The comparison of textural and other properties of cooked spaghetti by sensory and objective methods. Rept. 7008, Eng. Res. Service, Agr. Can., Ot. tawa. Voisey, P. W., MacDonald, D. C, Kloek, M. and Foster, W. 1972. The Ottawa texture measuring system-An operational manual. Bull. 7024, Eng. Res. Service, Agr. Can., Ottawa. Voisey, P. W. and Larmond, E. 1973a. Exploratory evaluation of instrumental techniques far measuring some textural characteristics of cooked spaghetti. Cereal Sci. Today 18: 126. Voisey, P. W. and Larmond, E. 1973b. A comparison of the textural properties of several spaghetti varieties and some observations on the accuracy of an objective technique. Rept. 7008.1 Eng. Res. Service, Agr. Can., Ottawa. • Voisey, P. W. 1975. Selecting deformation rates in texture tests. J. Texture Studies 6: 253. Voisey, P. W., Larmond, E. and Wasik, R. 1976. Factors affecting the multi-blade shear cell testaf spaghetti texture. Rept. 7008-631, Eng. Res. Service, Agr. Can., Ottawa. Voisey, P. W., Larmond, E. and Wasik, R. 1977. Comparison of spaghetti made from different duo rum wheat varieties by sensory and instrumental tests. Rept. 7008-680, Eng. Res. Service Agr. Can., Ottawa. ' Voisey, P. W. and Wasik, R ..1978. Measuring the strength of uncooked spaghetti by the bending test. Can. Inst. Food SCI. Technol. J. 11: 34. Wasik, R. J. 1977. Relationship of protein composition of durum wheats with pasta quality and the effects of processing and cooking on these proteins. Can. Inst. Food Sci. Technol. 1. Received December 8, 1977

J. Inst. Can. Sci. Technol. Aliment. Vol. II, No.3, Juillet 1978