Skip to main content
SpringerLink
Log in

The effect of durum wheat genotypes on cooking quality of pasta

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Pasta-making quality is becoming gradually important in durum wheat breeding programs. This study aimed to find out the diversity in quality traits, to investigate the pasta-making quality of 24 durum wheat genotypes for determining the promising lines and to determine relationships among quality traits by biplot and correlation analyses. Significant differences and wide variations were observed among genotypes for all quality characteristics investigated. Of the 24 genotypes evaluated, 4 genotypes resulted in good values of sensory properties, cooking loss, water absorption, and color, and could be considered as the most promising genotypes. The genotypes with higher grain protein content and gluten strength had better cooking quality of pasta. Cooking loss and water absorption were negatively correlated with sensory properties and gluten-related parameters such as glutograph stretch, gluten index, and SDS sedimentation tests. SDS sedimentation, gluten index, and glutograph are beneficial quick screening tests that can be used to improve the pasta-making quality of wheat, particularly in the early stages of breeding programs.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Brandolini A, Lucisano M, Mariotti M, Hidalgo A (2018) A study on the quality of einkorn (Triticum monococcum L. ssp. monococcum) pasta. J Cereal Sci. https://doi.org/10.1016/j.jcs.2018.05.010

    Article  Google Scholar 

  2. TRADE MAP (2021) Trade statistics for uncooked pasta, not stuffed or otherwise prepared, not containing egg. https://www.trademap.org. Accessed 20 May 2021

  3. Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Nobile MAD (2014) Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. J Sci Food Agric. https://doi.org/10.1002/jsfa.6537

    Article  PubMed  Google Scholar 

  4. Fu BX, Wang K, Dupuis B, Taylor D, Nam S (2018) Kernel vitreousness and protein content: relationship, interaction and synergistic effects on durum wheat quality. J Cereal Sci. https://doi.org/10.1016/j.jcs.2017.09.003

    Article  Google Scholar 

  5. Hidalgo A, Brandolini A, Pompei C, Piscozzi R (2006) Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp. monococcum L.). J Cereal Sci. https://doi.org/10.1016/j.jcs.2006.06.002

    Article  Google Scholar 

  6. Ficco DBM, Mastrangelo AM, Trono D, Borrelli GM, De Vita P, Fares C, Beleggia R, Platani C, Papa R (2014) The colours of durum wheat: a review. Crop Pasture Sci. https://doi.org/10.1071/CP13293

    Article  Google Scholar 

  7. Digesù AM, Platani C, Cattivelli L, Mangini G, Blanco A (2009) Genetic variability in yellow pigment components in cultivated and wild tetraploid wheats. J Cereal Sci. https://doi.org/10.1016/j.jcs.2009.05.002

    Article  Google Scholar 

  8. Schulthess A, Matus I, Schwember AR (2013) Genotypic and environmental factors and their interactions determine semolina color of elite genotypes of durum wheat (Triticum turgidum L. var. durum) grown in different environments of Chile. Field Crops Res. https://doi.org/10.1016/j.fcr.2013.05.001

    Article  Google Scholar 

  9. Groth S, Wittmann R, Longin CFH, Böhm V (2020) Influence of variety and growing location on carotenoid and vitamin E contents of 184 different durum wheat varieties (Triticum turgidum ssp. durum) in Germany. Eur Food Res Technol. https://doi.org/10.1007/s00217-020-03557-1

    Article  Google Scholar 

  10. Sissons M (2008) Role of durum wheat composition on the quality of pasta and bread. Food 2:75–90

    Google Scholar 

  11. Deng L, Elias EM, Manthey FA (2017) Influence of durum genotype on whole wheat and traditional spaghetti qualities. Cereal Chem. https://doi.org/10.1094/CCHEM-03-17-0062-R

    Article  Google Scholar 

  12. Sissons MJ, Egan NE, Gianibelli MC (2005) New insights into the role of gluten on durum pasta quality using reconstitution method. Cereal Chem. https://doi.org/10.1094/CC-82-0601

    Article  Google Scholar 

  13. Kovacs MIP, Poste LM, Butler G, Woods SM, Leisle D, Noll JS, Dahlke G (1997) Durum wheat quality: comparison of chemical and rheological screening tests with sensory analysis. J Cereal Sci. https://doi.org/10.1006/jcrs.1996.0069

    Article  Google Scholar 

  14. Branković G, Dodig D, Pajić V, Kandić V, Knežević D, Đurić N, Živanović T (2018) Genetic parameters of Triticum aestivum and Triticum durum for technological quality properties in Serbia. Zemdirbyste. https://doi.org/10.13080/z-a.2018.105.006

    Article  Google Scholar 

  15. Mohammadi R (2019) Genotype by yield*trait biplot for genotype evaluation and trait profiles in durum wheat. Cereal Res Commun. https://doi.org/10.1556/0806.47.2019.32

    Article  Google Scholar 

  16. AACC International (2010) Approved methods of the American Association of Cereal Chemists International, 10th edn. Minnesota

  17. ICC (2008) Standard methods of International Association for Cereal Science and Technology. The Association, Vienna

    Google Scholar 

  18. Koksel H, Ozderen T, Olanca B, Ozay DS (2009) Effects of suni bug (Eurygaster spp.) damage on milling properties and semolina quality of durum wheats (Triticum durum L.). Cereal Chem. https://doi.org/10.1094/CCHEM-86-2-0181

    Article  Google Scholar 

  19. D’Egidio MG, De Stefanis E, Fortini S, Galterio G, Nardi S, Sgrulletta D, Bozzini A (1982) Standardization of cooking quality analysis in macaroni and pasta products. Cereal Foods World 27:367–368

    Google Scholar 

  20. Aribas M, Kahraman K, Koksel H (2020) In vitro glycemic index, bile acid binding capacity and mineral bioavailability of spaghetti supplemented with resistant starch type 4 and wheat bran. J Funct Foods. https://doi.org/10.1016/j.jff.2020.103778

    Article  Google Scholar 

  21. D’Egidio M, Mariani B, Nardi S, Novaro P (1993) Viscoelastograph measures and total organic matter test: suitability in evaluating textural characteristics of cooked pasta. Cereal Chem 70:67–72

    Google Scholar 

  22. Pinheiro N, Costa R, Almeida AS, Coutinho J, Gomes C, Maçãs B (2013) Durum wheat breeding in Mediterranean environments—influence of climaticvariables on quality traits. Emir J Food Agric. https://doi.org/10.9755/ejfa.v25i12.16732

    Article  Google Scholar 

  23. Subira J, Pena RJ, Alvaro F, Ammar K, Ramdani A, Royo C (2014) Breeding progress in the pasta-making quality of durum wheat cultivars released in Italy and Spain during the 20th century. Crop Pasture Sci. https://doi.org/10.1071/CP13238

    Article  Google Scholar 

  24. Sieber AN, Würschum T, Longin CFH (2015) Vitreosity, its stability and relationship to protein content in durum wheat. J Cereal Sci. https://doi.org/10.1016/j.jcs.2014.10.008

    Article  Google Scholar 

  25. Turkish Food Codex (2002) Communique on pasta, Communique No: 2002/20. https://www.resmigazete.gov.tr/eskiler/2002/03/20020305.htm#10. Accessed 18 May 2021

  26. Olanca B, Sivri Ozay D, Koksel H (2009) Effects of suni-bug (Eurygaster spp.) damage on size distribution of durum wheat (Triticum durum L.) proteins. Eur Food Res Technol. https://doi.org/10.1007/s00217-009-1116-y

    Article  Google Scholar 

  27. Kaplan Evlice A, Pehlivan A, Sanal T, Salantur A, Kilic G, Dugan G, Boyaci IH, Koksel H (2020) Utilization potential of glutograph in wheat breeding programs and the influence of genotype and environment on bread wheat quality. Cereal Chem. https://doi.org/10.1002/cche.10279

    Article  Google Scholar 

  28. Edwards NM, Izydorczyk MS, Dexter JE, Biliaderis CG (1993) Cooked pasta texure: comparison of dynamic viscoelastic properties to instrumental assessment of firmness. Cereal Chem 70:122–126

    Google Scholar 

  29. Yan W, Holland JB (2010) A heritability-adjusted GGE biplot for test environment evaluation. Euphytica. https://doi.org/10.1007/s10681-009-0030-5

    Article  Google Scholar 

  30. Zaharia D, Danciu I, Codin GG, Mironeasa S, Mironeasa C (2014) Relationships of glutograph parameters with farinograph and wheat flour characteristics. J Food Agric Environ 12:33–36

    CAS  Google Scholar 

  31. Kaya Y, Akcura M (2014) Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.). Food Sci Technol. https://doi.org/10.1590/fst.2014.0041

    Article  Google Scholar 

Download references

Acknowledgements

The author would like to thank the General Directorate of Agricultural Research and Policies (TAGEM) for supporting the project numbered TAGEM/TBAD/B/18/A7/P1/286. The author also would like to thank Breeding and Genetics Department for providing the wheat samples.

Author information

Authors and Affiliations

  1. Department of Quality and Technology, Central Research Institute for Field Crops, Sehit Cem Ersever Cd. No: 9-11, Yenimahalle, 06171, Ankara, Turkey

    Asuman Kaplan Evlice

Authors
  1. Asuman Kaplan Evlice
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Asuman Kaplan Evlice.

Ethics declarations

Conflict of interest

The author declares no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Kaplan Evlice, A. The effect of durum wheat genotypes on cooking quality of pasta. Eur Food Res Technol 248, 815–824 (2022). https://doi.org/10.1007/s00217-021-03899-4

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-021-03899-4

Keywords

Search

Navigation