Effect of durum wheat cultivars on physico‐chemical and sensory properties of spaghetti

BACKGROUND: Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects of mono‐varietal cultivars of durum wheat on pasta quality were evaluated in order to find a good balance between nutritional and sens...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2014-08, Vol.94 (11), p.2196-2204
Main Authors: Padalino, Lucia, Mastromatteo, Marcella, Lecce, Lucia, Spinelli, Sara, Contò, Francesco, Del Nobile, Matteo Alessandro
Format: Article
Language:English
Subjects:
adhesion
Adhesives
Balancing
Consumer Behavior
Cooking
cooking quality
Cultivars
Diet
Dietary Fiber - analysis
Dietary Proteins - analysis
durum wheat
Elasticity
fiber content
firmness
Flour - analysis
Flour - standards
glycaemic index
Glycemic Index
Hardness
Heating
Humans
Nutrition
nutritional properties
Nutritive Value
Pasta
protein content
Proteins
Rheology
semolina
sensorial properties
sensory properties
Species Specificity
Surface layer
Texture
Triticum - chemistry
Triticum - classification
Triticum aestivum
Wheat
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Summary:BACKGROUND: Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects of mono‐varietal cultivars of durum wheat on pasta quality were evaluated in order to find a good balance between nutritional and sensory properties of the final product. RESULTS: Durum wheat spaghetti was manufactured using semolina from six mono‐varietal cultivars. A commercially available semolina mixture was also used to produce a control pasta sample. Instrumental (i.e. rheological and texture analysis), sensory (i.e. elasticity, firmness, adhesiveness) and nutritional (i.e. protein, ash and fibre content, glycaemic index) analyses were carried out. Results highlighted differences between selected cultivars. In particular, spaghetti obtained with Anco Marzio and Cappelli semolina (modern and old cultivars, respectively) showed the highest protein content and the lowest cooking loss, compared with the other samples. CONCLUSION: Spaghetti made with Cappelli semolina showed the lowest adhesiveness and the highest hardness; it recorded the best overall quality and presented the lowest glycaemic response. Hence, durum wheat pasta with a good balance between nutritional and cooking quality could be obtained from semolina based on mono‐varietal cultivars. © 2013 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6537