This study aimed at investigating the effect of drying conditions on spaghetti properties, i.e., its color, surface structure, rupture strength, rehydration characteristics, texture, and sauce retention capacity. The effects of temperature and humidity were independently examined under constant drying conditions, which were compared to those applied industrially, where the temperature and relative humidity are changed stepwise with time. The knowledge obtained in this study is considered useful for reasonably determining the drying conditions for producing spaghetti with desired properties. [ABSTRACT FROM PUBLISHER]