Abstract
Summary This research was conducted to determine the effect of milling and pasta making on yellow pigment content, soluble brown pigment content, polyphenol oxidase (PPO) activity and peroxidase (POD) activity in semolina and pasta derived from ten durum genotypes. Results showed that pasta colour was impacted more by the milling than by pasta making. The loss of yellow pigment content, POD activity, PPO activity and soluble brown pigment content due to milling was 1.3×, 4.4×, 6.2× and 17.5×, respectively, greater than losses due to pasta making. Dry pasta contained 62%, 31%, 16% and 25% of the original yellow pigment content, brown pigment content and PPO activity and POD activity in the grain, respectively. Semolina yellow pigment content had a positive effect on pasta colour while semolina protein content, ash content and speck count had negative effects. These results indicate the importance of selecting genotypes that have high yellow pigment content and excellent milling qualities.
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Claims 12
Claim · model-written summary
Milling impacted pasta colour more than pasta making in durum wheat
- Taxon
- durum wheat
Triticum turgidum subsp. durumt0 - Treatment
- millinge0
- Outcome
- pasta coloure0
- Direction
- impacted moree0
- Comparator
- pasta makinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“Results showed that pasta colour was impacted more by the milling than by pasta making”
Claim · model-written summary
Milling losses of yellow pigment content were 1.3× greater than losses due to pasta making
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- millinge0
- Outcome
- yellow pigment contente0
- Direction
- greatere0
- Value
- 1.3×e0
- Comparator
- pasta makinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“The loss of yellow pigment content, POD activity, PPO activity and soluble brown pigment content due to milling was 1.3×, 4.4×, 6.2× and 17.5×, respectively, greater than losses due to pasta making”
Claim · model-written summary
Milling losses of POD activity were 4.4× greater than losses due to pasta making
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- millinge0
- Outcome
- POD activitye0
- Direction
- greatere0
- Value
- 4.4×e0
- Comparator
- pasta makinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“The loss of yellow pigment content, POD activity, PPO activity and soluble brown pigment content due to milling was 1.3×, 4.4×, 6.2× and 17.5×, respectively, greater than losses due to pasta making”
Claim · model-written summary
Milling losses of PPO activity were 6.2× greater than losses due to pasta making
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- millinge0
- Outcome
- PPO activitye0
- Direction
- greatere0
- Value
- 6.2×e0
- Comparator
- pasta makinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“The loss of yellow pigment content, POD activity, PPO activity and soluble brown pigment content due to milling was 1.3×, 4.4×, 6.2× and 17.5×, respectively, greater than losses due to pasta making”
Claim · model-written summary
Milling losses of soluble brown pigment content were 17.5× greater than losses due to pasta making
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- millinge0
- Outcome
- soluble brown pigment contente0
- Direction
- greatere0
- Value
- 17.5×e0
- Comparator
- pasta makinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“The loss of yellow pigment content, POD activity, PPO activity and soluble brown pigment content due to milling was 1.3×, 4.4×, 6.2× and 17.5×, respectively, greater than losses due to pasta making”
Claim · model-written summary
Dry pasta retained 62% of the original yellow pigment content in the grain
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Outcome
- yellow pigment contente0
- Value
- 62%e0
- Comparator
- graine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“Dry pasta contained 62%, 31%, 16% and 25% of the original yellow pigment content, brown pigment content and PPO activity and POD activity in the grain, respectively”
Claim · model-written summary
Dry pasta retained 31% of the original brown pigment content in the grain
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Outcome
- brown pigment contente0
- Value
- 31%e0
- Comparator
- graine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“Dry pasta contained 62%, 31%, 16% and 25% of the original yellow pigment content, brown pigment content and PPO activity and POD activity in the grain, respectively”
Claim · model-written summary
Dry pasta retained 16% of the original PPO activity in the grain
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Outcome
- PPO activitye0
- Value
- 16%e0
- Comparator
- graine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“Dry pasta contained 62%, 31%, 16% and 25% of the original yellow pigment content, brown pigment content and PPO activity and POD activity in the grain, respectively”
Claim · model-written summary
Dry pasta retained 25% of the original POD activity in the grain
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Outcome
- POD activitye0
- Value
- 25%e0
- Comparator
- graine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“Dry pasta contained 62%, 31%, 16% and 25% of the original yellow pigment content, brown pigment content and PPO activity and POD activity in the grain, respectively”
Claim · model-written summary
Semolina yellow pigment content had a positive effect on pasta colour in durum wheat
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Compound
- yellow pigment contente0
- Outcome
- pasta coloure0
- Direction
- increaseinferrede0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“Semolina yellow pigment content had a positive effect on pasta colour”
Claim · model-written summary
Semolina protein content, ash content and speck count had negative effects on pasta colour in durum wheat
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Treatment
- semolina protein content, ash content and speck counte1
- Outcome
- pasta coloure0
- Direction
- decreaseinferrede1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“Semolina yellow pigment content had a positive effect on pasta colour”
e1“semolina protein content, ash content and speck count had negative effects”
Claim · model-written summary
Durum wheat genotypes with high yellow pigment content and excellent milling qualities should be selected
- Taxon
- durum wheatTriticum turgidum subsp. durumt0
- Outcome
- selecting genotypes that have high yellow pigment content and excellent milling qualitiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Variations of colour, polyphenol oxidase and peroxidase activities during the production of low temperature dried pasta in various durum wheat genotypes”
e0“the importance of selecting genotypes that have high yellow pigment content and excellent milling qualities”
The same questions in other papers
processing · physiology: pigments · Triticum turgidum (rivet wheat)Positive and negative results
2 in the opposite direction
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.