Claim · model-written summary
Semolina beta-carotene content decreased by 16.3% during pasta processing.
- Taxon
- Durum Wheat
Triticum turgidum subsp. durumt0 - Outcome
- semolina β‐carotene contente1
- Direction
- decreasee1
- Value
- 16.3%e1
- Qualifier
- during pasta processinge1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“A decrease of 16.3% in semolina β‐carotene content during pasta processing versus a 7.9% loss during milling”
Title
Durum Wheat Lipoxygenase Activity and Other Quality Parameters that Affect Pasta Color
G. M. Borrelli; A. Troccoli; N. Di Fonzo; et al. Cereal Chemistry 1999. doi:10.1094/cchem.1999.76.3.335
Other claims from this paper (11)
- Association The genotype-by-environment interaction on pasta colour expression was significant in the analysis of variance.
- Association Genotype carried a higher weight than environment for beta-carotene content, yellow index and LOX activity in a nonorthogonal analysis.
- Observation Semolina beta-carotene content decreased by 7.9% during milling.
- Observation Pasta processing was the phase mainly responsible for pigment loss.
- Mechanism The isoenzymes LOX-2 and LOX-3, active at dough pH, were responsible for colour loss in pasta products.
- Association Hydroperoxidation activity at pH 6.6, bleaching activity and ash content together accounted for 87% (adjusted R2) of total variance in a multiple regression.
- Association Hydroperoxidation activity at pH 6.6 accounted for 57% of the variation in pasta colour.
- Association Bleaching activity accounted for 61% of the variation in pasta colour.
- Association Ash content accounted for 22% of the variation in pasta colour.
- Mechanism LOX activity is concluded to be the main factor in colour loss, with a secondary and lesser role for ash content.
- Recommendation High pigment content and lower LOX activity in semolina should be the selection characteristics for breeding programs to obtain bright yellow pasta.