Starch Gelatinization in Cooked Spaghetti

Thin sections of uncooked and cooked spaghetti were examined using a polarizing micrbscope. The change in spaghetti starch gelatinization with cooking time was followed by observing the loss of starch granule birefringence. Results showed that the rapidity of starch gelatinization was in part a function of protein content and that starch gelatinization was more rapid at relatively lower protein levels. Loss of starch birefringence was complete in all samples after a 15 min cook time regardless of protein level and source of variety.