Pasta hardness and amylopectin recrystallisation increased, macroscopic water status indicators and proton molecular translational mobility remained constant, and significant changes were measured in the proton rotational molecular mobility indicators (1H FID, 1H T2) during storage.
Since the main changes observed in RTE pasta during storage were similar to those observed in other cereal-based products, it would be interesting to verify the effect of the anti-staling methods commonly used in the cereal processing industry in improving RTE pasta shelf-stability.