Another aliquot
(60%) of the extruded pasta was dried (SG600; Namad, Rome,
Italy) according to the following conditions: first step (i.e., external
drying): 20 min at 60 C and 65% moisture; second step (i.e., wrapping):
130 min at 90 C and 79% moisture; third step (i.e., drying):
150 min at 75 C and 78% moisture; fourth step (i.e., first cooling
phase): 160 min at 45 C and 63% moisture; fifth step (i.e., second
cooling phases): 1040 min at 50 C and 50% moisture. The final
moisture content in the dried pasta was 12.5%.