AACCI Approved Methods Technical Committee Report: Collaborative Study on the Cooking Time and Firmness of Spaghetti (Methods Report 66-51.01 and 66-52.01)

Abstract

The AACC International (AACCI) Pasta Products Analysis Technical Committee has completed a collaborative study of methods for measuring spaghetti fully cooked time (FCT) and cooked spaghetti firmness (absolute peak force, area to absolute peak force, total downstroke area, and total positive area). The methods have been approved as AACCI Approved Methods 66-51.01 and 66-52.01, respectively, after the collaborative study showed high reproducibility between labs testing the same samples.