title: Effect of raw material on cooking quality and nutritional composition of durum wheat spaghetti.
abstract: In this study the effect of semolina and wholemeal flour from six durum wheat cultivars on the pasta cooking and nutritional quality was evaluated. The wholemeal spaghetti samples showed an improvement in the chemical composition (high protein and insoluble dietary fibre content) but they have a decline in the cooking quality (high cooking loss) with respect to the semolina spaghetti. In particular, the wholemeal spaghetti Cappelli and Core samples recorded the highest protein and insoluble dietary fibre content, respectively. As compared to the other samples, the wholemeal spaghetti Iride recorded a higher cooking loss. Moreover, the wholemeal spaghetti showed the lowest overall quality due to the low score of elasticity, firmness and colour. Specifically, the wholemeal Cappelli recorded a slight rise of the overall quality with respect to other wholemeal samples. In conclusion, the wholemeal spaghetti Cappelli was found to be an optimum compromise between the sensory and nutritional quality.
authors: Department of Agriculture, Food and Environment Science, University of Foggia , via Napoli, Foggia , Italy.
authors: L
authors: L
authors: Padalino
authors: M
authors: M
authors: Mastromatteo
authors: L
authors: L
authors: Lecce
authors: S
authors: S
authors: Spinelli
authors: A
authors: A
authors: Conte
authors: M A
authors: MA
authors: Del Nobile
mesh_terms: D003296:Cooking; D004043:Dietary Fiber / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D004063:Digestion; D005433:Flour / Q000032:analysis*; D063427:Food Quality; D006801:Humans; D009753:Nutritive Value; D013045:Species Specificity; D013213:Starch / Q000032:analysis; D014908:Triticum / Q000145:classification; D000067348:Whole Grains
chemical_list: D004043:Dietary Fiber; D004044:Dietary Proteins; D013213:Starch
keywords: Chemical properties; milling; semolina; sensorial and rheological properties; wheat; wholemeal flour