The firmness of macaroni was measured according to the met
described byWalsh and Gilles (1971) with some modifications usi
Universal texture measuring system (LLOYDS instruments, LR-
Hampshire, UK). Cooked macaroni samples were immediately tr
ferred to a 250 ml beaker containing distilled water, at ro
temperature. Two cooked macaroni strands were placed on a sam
holder parallel to each other and sheared using an aluminum-shea
blade. The shearwas performed at a crosshead speed of 10 mm/min
a load cell of 5 kg. The force (gf) required to shear the macaroni
measured in triplicate and the average value was reported.