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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)
Mike Sissons,1,2 Nabeel Alzuwaid,1,3,4 Christopher Fellows,3 Bin Fu,5 Frank Manthey,6 and Clara Fares7
1 NSW Department of Primary Industries, Tamworth Agricultural Institute, Tamworth, NSW, Australia.
2 Corresponding author. NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW, Australia. E-mail: email@example.com; Tel: 61400764265; Fax: 61267631222.
3 School of Science and Technology, University of New England, Armidale, NSW, Australia.
4 University of Dhi Qar, Nasiriyah, Iraq.
5 Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, Canada.
6 Department of Plant Sciences, North Dakota State University, Fargo, ND, U.S.A.
7 Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Foggia, Italy.
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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