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Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
J Sci Food Agric. 2014 Aug; 94(11):2196-204.JS

Abstract

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Padalino L
Department of Agricultural Sciences, Food and Environment, University of Foggia, via Napoli 25, 71122, Foggia, Italy.
Mastromatteo M
No affiliation info available
Lecce L
No affiliation info available
Spinelli S
No affiliation info available
Contò F
No affiliation info available
Del Nobile MA
No affiliation info available

MeSH

Consumer BehaviorCookingDietDietary FiberDietary ProteinsElasticityFlourGlycemic IndexHardnessHumansNutritive ValueRheologySpecies SpecificityTriticum

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24338346

Citation

Padalino, Lucia, et al. "Effect of Durum Wheat Cultivars On Physico-chemical and Sensory Properties of Spaghetti." Journal of the Science of Food and Agriculture, vol. 94, no. 11, 2014, pp. 2196-204.
Padalino L, Mastromatteo M, Lecce L, et al. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. J Sci Food Agric. 2014;94(11):2196-204.
Padalino, L., Mastromatteo, M., Lecce, L., Spinelli, S., Contò, F., & Del Nobile, M. A. (2014). Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. Journal of the Science of Food and Agriculture, 94(11), 2196-204. https://doi.org/10.1002/jsfa.6537
Padalino L, et al. Effect of Durum Wheat Cultivars On Physico-chemical and Sensory Properties of Spaghetti. J Sci Food Agric. 2014;94(11):2196-204. PubMed PMID: 24338346.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. AU - Padalino,Lucia, AU - Mastromatteo,Marcella, AU - Lecce,Lucia, AU - Spinelli,Sara, AU - Contò,Francesco, AU - Del Nobile,Matteo Alessandro, Y1 - 2014/01/20/ PY - 2013/09/20/received PY - 2013/11/29/revised PY - 2013/12/13/accepted PY - 2013/12/17/entrez PY - 2013/12/18/pubmed PY - 2015/2/3/medline KW - cooking quality KW - durum wheat KW - glycaemic index KW - nutritional properties KW - sensorial properties SP - 2196 EP - 204 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 94 IS - 11 N2 - 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. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/24338346/Effect_of_durum_wheat_cultivars_on_physico_chemical_and_sensory_properties_of_spaghetti_ DB - PRIME DP - Unbound Medicine ER -