RELATIONSHIPS BETWEEN CHEMICAL COMPOSITION OF DURUM WHEAT SEMOLINA AND MACARONI QUALITY. II. ASH, CAROTENOID PIGMENTS AND OXIDATIVE ENZYMES

Relationships between semolina color indices (yellow: SYI, brown: SBI) and some chemical components as well as oxidative enzyme activities of semolina were studied in seven durum wheats. Semolina carotene content is found to be highly correlated with SYI (r=0.88***) and SBI (r=−0.45*). High semolina...

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Bibliographic Details
Published in:Cereal research communications 1987-01, Vol.15 (2/3), p.123-129
Main Authors: Taha, S.A., Sági, F.
Format: Article
Language:English
Subjects:
Carotenoids
Chemical composition
Colors
Drying
Durum wheat
Enzymes
Grain milling
High temperature
Pasta
Pigments
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Summary:Relationships between semolina color indices (yellow: SYI, brown: SBI) and some chemical components as well as oxidative enzyme activities of semolina were studied in seven durum wheats. Semolina carotene content is found to be highly correlated with SYI (r=0.88***) and SBI (r=−0.45*). High semolina peroxidase (SPO) and polyphenoloxidase (SPPO) activities resulted in a decreased SYI (r=−0.78* and −0.93**, respectively). High SBI is associated with higher values of semolina ash content (r=0.51**), SPO activity (r=0.96***) and semolina protein content (r=0.60**). Carotene processing loss is strongly affected by semolina ash content (r= 0.91**). Milling and processing cause considerable losses of oxidative enzyme activities in grain and semolina, respectively. Selection of varieties with high endosperm carotene content, low oxidative enzyme activities and little sacrifying of semolina yield during milling as well as drying of macaroni at high temperature will lead to improved macaroni color.
ISSN:0133-3720
1788-9170