Modelling of rheological characteristics of various spaghetti types

Spaghetti enriched with resistant starch was produced to increase the dietary fibre intake of consumers. In the product base it was compared to bran and control spaghetti regarding to viscoelastic properties. Viscoelastic properties were tested by relaxation and creep tests by using TA-XT2i texture analyser. The viscoelastic properties gave structural information. Relaxation and creep data were analysed by generalized Maxwell (two- and three-termed), Peleg & Normand, Burgers and Peleg models, respectively. For relaxation three-termed Maxwell and for creep behaviour Burgers model represented viscoelastic behaviour satisfactorily. In general, bran spaghetti was found to have the lowest elasticity. All the samples started to loose their elasticity as cooking time proceeded and it became easy to deform them. Instrumentally, spaghetti with resistant starch was found to be better than bran enriched spaghetti.