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Effect of durum wheat cultivars on physico‐chemical and sensory properties of spaghetti
Author(s) -
Padalino Lucia,
Mastromatteo Marcella,
Lecce Lucia,
Spinelli Sara,
Contò Francesco,
Del Nobile Matteo Alessandro
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6537
Subject(s) - cultivar , food science , glycaemic index , dietary fibre , sensory analysis , chemistry , horticulture , biology , microbiology and biotechnology , glycemic index , glycemic , insulin
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