A Fast, Simple, and Reliable Method to Predict Pasta Yellowness

Abstract

Cereal Chem. 88(3):264-270Pasta yellowness depends on the semolina carotenoid content, carotenoid degradation by lipoxygenase (LOX), and pasta processing conditions. In breeding programs, early generation lines are selected for high grain yellow pigment content with the intent to improve pasta color. This approach has been successful in increasing the grain yellow pigment of Canadian durum wheat in the last few decades. In recent years, however, a weak relationship between pasta yellowness (b*) as measured by a Minolta spectrophotometer and semolina yellow pigment content (r = 0.19-0.52) was noted in the Canadian durum wheat lines. Thus, total semolina yellow pigment content cannot effectively predict the yellowness of its pasta product. Therefore, a fast and simple method was developed to predict pasta yellowness by measuring semolina dough sheet color at different time intervals after sheeting (0.5, 2.0, and 24 hr). Spaghettis were processed from the semolina samples at two drying temperature cycles (70 and 90°C). There were significant correlations between dough sheet b* values at all three times and spaghetti b* values at both drying temperatures (r = 0.87-0.94). Semolina dough sheet can be easily prepared in 15 min and requires only 30 g of material. Shortly after sheeting (30 min), dough sheet b* values can be used to predict pasta yellowness without producing the end product (involving mixing, extrusion, and drying). In this study, we also found that dough sheet b* values increased significantly with time over the sampling intervals after sheeting for those breeding lines with superior pasta color. DNA analysis revealed that all those lines lacked the Lpx-B1.1 duplication.

Application of molecular markers to wheat breeding in Canada

“…), and elevated LOX is strongly associated with a reduction in yellow colour of pasta (Fu et al. ). In durum wheat, two duplicated Lpx1 genes ( Lpx‐B1.1 and Lpx‐B1.2 ) have been identified on chromosome 4B (Carrera et al.…”

“…DNA markers developed from allelic variation in genes coding for two phytoene synthase genes, Psy1-A1 ) and Psy1-B1 (Pozniak et al 2007, Zhang and Dubcovsky 2008, have been associated with the QTL on the group 7 chromosomes and are being used as a selection tool for higher yellow pigment at the Crop Development Centre. Lipoxygenase activity is the major contributor of oxidative degradation of carotenoids in durum wheat (Borrelli et al 1999), and elevated LOX is strongly associated with a reduction in yellow colour of pasta (Fu et al 2011). In durum wheat, two duplicated Lpx1 genes (Lpx-B1.1 and Lpx-B1.2) have been identified on chromosome 4B (Carrera et al 2007), and deletion of Lpx-B1.1 is strongly associated with a strong reduction in LOX activity in semolina (Carrera et al 2007, Verlotta et al 2010.…”

Association of phytoene synthase Psy1-A1 and Psy1-B1 allelic variants with semolina yellowness in durum wheat (Triticum turgidum L. var. durum)

“…Whereas durum grain can be processed into many different products such as couscous, bulgur, mote, and bread (Abdalla et al 1992), more than 75 % of the grain produced worldwide is transformed into pasta products. The yellow pigment content (YPC) of semolina (milled, coarse durum wheat product used as raw material for pasta production) is a desirable trait for pasta production and an objective in durum breeding programs (Pozniak et al 2007; due to the general requirement of the industry for pasta to be bright yellow (Fu et al 2011).…”

Starch Pasting and Textural Attributes of Elbow Macaroni as Impacted by Dough Moisture, Dough Mixing Time, and Macaroni Cooking Time

“…Spaghetti has been a very popular research topic for many years (Dexter and Matsuo 1979;Kolenkiewicz 1988;Edwards et al 1993;Malcolmson et al 1993;Guan and Seib 1994;Cunin et al 1995;Debbouz and Doetkott 1996;Smewing 1997;Guler et al 2002;Maache-Rezzoug and Allaf 2005;De Temmerman et al 2007;Fu et al 2011;Aravind et al 2012). Spaghetti has been a very popular research topic for many years (Dexter and Matsuo 1979;Kolenkiewicz 1988;Edwards et al 1993;Malcolmson et al 1993;Guan and Seib 1994;Cunin et al 1995;Debbouz and Doetkott 1996;Smewing 1997;Guler et al 2002;Maache-Rezzoug and Allaf 2005;De Temmerman et al 2007;Fu et al 2011;Aravind et al 2012).…”

“…Pasta products are popular food items and an important segment of the cereal foods industry. Spaghetti has been a very popular research topic for many years (Dexter and Matsuo 1979;Kolenkiewicz 1988;Edwards et al 1993;Malcolmson et al 1993;Guan and Seib 1994;Cunin et al 1995;Debbouz and Doetkott 1996;Smewing 1997;Guler et al 2002;Maache-Rezzoug and Allaf 2005;De Temmerman et al 2007;Fu et al 2011;Aravind et al 2012).…”