Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti.
作者： Lucia Padalino , Marcella Mastromatteo , Lucia Lecce , Sara Spinelli , Francesco Contò
DOI: 10.1002/JSFA.6537
关键词:
摘要: BACKGROUND Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects mono-varietal durum wheat on pasta quality were evaluated in order to find a balance between and sensory final product. RESULTS Durum spaghetti was manufactured using from six cultivars. A commercially available mixture also used produce control sample. Instrumental (i.e. rheological texture analysis), elasticity, firmness, adhesiveness) protein, ash fibre content, glycaemic index) analyses carried out. Results highlighted differences selected particular, obtained Anco Marzio Cappelli (modern old cultivars, respectively) showed highest protein content lowest cooking loss, compared other samples. CONCLUSION Spaghetti made adhesiveness hardness; it recorded best overall presented response. Hence, could be based © 2013 Society Chemical Industry
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