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)

Mike Sissons; Nabeel Alzuwaid; Christopher Fellows; Bin Fu; Frank Manthey; Clara Fares

doi:10.1094/CFW-64-1-0009

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)

Mike Sissons, Nabeel Alzuwaid, Christopher Fellows, Bin Fu, Frank Manthey, Clara Fares

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	1-7
Journal	Cereal Foods World
Volume	64
Issue number	1
DOIs	https://doi.org/10.1094/CFW-64-1-0009
Publication status	Published - Feb 2019

Keywords

Food Science & Technology

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https://hdl.handle.net/1959.11/31837

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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.",

keywords = "Food Science \& Technology",

author = "Mike Sissons and Nabeel Alzuwaid and Christopher Fellows and Bin Fu and Frank Manthey and Clara Fares",

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AU - Fellows, Christopher

AU - Fu, Bin

AU - Manthey, Frank

AU - Fares, Clara

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AB - 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.

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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)

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