Abstract
ABSTRACT Pasta yellowness is affected by different factors, the most important of which are intrinsic to the quality of semolina (natural carotenoid pigments, protein, ash, and lipoxygenase [LOX] activity) and processing conditions. Because all the parameters involved in pasta color are under the control of varietal and environmental factors, the role of the genotype, environment, and the interaction between genotype and environment on color expression were studied. Although the analysis of variance showed the genotype‐by‐environment interaction to be significant, a nonorthogonal analysis attributed a higher weight to genotype on parameters directly involved in color expression: β‐carotene content, yellow index, and LOX activity. Furthermore, the loss of pigments and yellow index after milling and processing was evaluated and correlated with all the parameters involved in the determination of final pasta color. The phase mainly responsible for pigment loss was pasta processing. A decrease of 16.3% in semolina β‐carotene content during pasta processing versus a 7.9% loss during milling was determined. The isoenzymatic forms LOX‐2 and LOX‐3, active at the pH of dough, were responsible for the loss of color in pasta products. Simple correlations and the linear multiple regression corroborated this finding. Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation, respectively. This confirms that LOX activity is the main factor involved in the loss of color, while a secondary and lesser role can be seen for ash content. Therefore, a high pigment content, located in the interior of the whole grain, and a lower LOX activity in semolina must be the selection characteristics by which breeding programs obtain a bright yellow pasta.
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Claims 12
Claim · model-written summary
The genotype-by-environment interaction on pasta colour expression was significant in the analysis of variance.
- Taxon
- Durum Wheat
Triticum turgidum subsp. durumt0 - Treatment
- genotype‐by‐environment interactione2
- Outcome
- color expressione1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“genotype and environment on color expression”
e2“the analysis of variance showed the genotype‐by‐environment interaction to be significant”
Claim · model-written summary
Genotype carried a higher weight than environment for beta-carotene content, yellow index and LOX activity in a nonorthogonal analysis.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Treatment
- genotypee1
- Outcome
- β‐carotene content, yellow index, and LOX activitye1
- Direction
- higher weighte1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“a nonorthogonal analysis attributed a higher weight to genotype on parameters directly involved in color expression: β‐carotene content, yellow index, and LOX activity”
Claim · model-written summary
Semolina beta-carotene content decreased by 16.3% during pasta processing.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Outcome
- semolina β‐carotene contente1
- Direction
- decreasee1
- Value
- 16.3%e1
- Qualifier
- during pasta processinge1
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”
Claim · model-written summary
Semolina beta-carotene content decreased by 7.9% during milling.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Outcome
- semolina β‐carotene contente1
- Direction
- losse1
- Value
- 7.9%e1
- Qualifier
- during millinge1
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”
Claim · model-written summary
Pasta processing was the phase mainly responsible for pigment loss.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Outcome
- pigment losse1
- Qualifier
- pasta processinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“The phase mainly responsible for pigment loss was pasta processing”
Claim · model-written summary
The isoenzymes LOX-2 and LOX-3, active at dough pH, were responsible for colour loss in pasta products.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Gene
- LOX‐2 and LOX‐3e1
- Outcome
- loss of color in pasta productse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“The isoenzymatic forms LOX‐2 and LOX‐3, active at the pH of dough, were responsible for the loss of color in pasta products”
Claim · model-written summary
Hydroperoxidation activity at pH 6.6, bleaching activity and ash content together accounted for 87% (adjusted R2) of total variance in a multiple regression.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Treatment
- Hydroperoxidation activity at pH 6.6, bleaching activity, and ash contente1
- Outcome
- total variancee1
- Value
- 87%e1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance”
Claim · model-written summary
Hydroperoxidation activity at pH 6.6 accounted for 57% of the variation in pasta colour.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Treatment
- Hydroperoxidation activity at pH 6.6e1
- Outcome
- variatione1
- Value
- 57e1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation, respectively”
Claim · model-written summary
Bleaching activity accounted for 61% of the variation in pasta colour.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Treatment
- bleaching activitye1
- Outcome
- variatione1
- Value
- 61e1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation, respectively”
Claim · model-written summary
Ash content accounted for 22% of the variation in pasta colour.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Treatment
- ash contente1
- Outcome
- variatione1
- Value
- 22e1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“Hydroperoxidation activity at pH 6.6, bleaching activity, and ash content were responsible for 87% ( R 2 adjusted) of total variance, with each variable accounting for 57, 61, and 22% of the variation, respectively”
Claim · model-written summary
LOX activity is concluded to be the main factor in colour loss, with a secondary and lesser role for ash content.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Gene
- LOX activitye1
- Outcome
- loss of colore1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“LOX activity is the main factor involved in the loss of color, while a secondary and lesser role can be seen for ash content”
Claim · model-written summary
High pigment content and lower LOX activity in semolina should be the selection characteristics for breeding programs to obtain bright yellow pasta.
- Taxon
- Durum WheatTriticum turgidum subsp. durumt0
- Outcome
- bright yellow pastae1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Durum Wheat”
e1“a high pigment content, located in the interior of the whole grain, and a lower LOX activity in semolina must be the selection characteristics by which breeding programs obtain a bright yellow pasta”