1993 AACC abstract Instrumental and Sensory Quantification of al dente Texture in Cooked Spaghetti. Department of Foods and Nutrition , Kansas State University , Manhattan, KS 66506-1407.
Texture is a critical factor for consumer acceptance of pasta products.
Although pasta texture has been extensively researched, there is no published literature pertaining specifically to the measurement of al dente . The term al dente is used sometimes as a descriptor for cooked pasta texture, presumably referring to the optimal degree of firmness. In this study, we used a TA-XT2 Texture Analyser and trained and consumer sensory panels to examine samples of commercial spaghetti. The TA-XT2 measurements quantified firmness and compressibility in the cooked spaghetti. The trained sensory panel developed specific descriptive attribute terms for spaghetti texture and consumers evaluated spaghetti for acceptability and al dente characteristics.