Influences of India’s Local Wheat Varieties and Additives on Quality of Pasta.

The present study aims to explore the feasibility
for utilization of semolina from Triticum aestivum and
Triticum dicoccum in place of Triticum durum semolina in
pasta processing. Pasta samples were prepared from the
above mentioned wheat semolina with and without additives
(ascorbic acid, dry gluten powder, hydroxy propyl
methyl cellulose, and glycerol mono stearate) using lab scale
extruder. Pasta samples were evaluated for pasting, protein
profiles, cooking, texture, color, sensory, and microstructure
parameters. The results indicated that T. aestivum semolina
gave the lowest onset gelatinization temperature (66.9 °C)
but the highest peak viscosity (1,053 BU). The T. aestivum
pasta had a cream color (b=15.69) while the T. dicoccum
pasta was brownish (b=11.91, a=5.89). The cooking loss
was more in the case of T. aestivum pasta (8.20%)
compared with T. durum (6.90%) and T. dicoccum (7.12%)
samples. Texture studies indicated that T. aestivum pasta
had the least ratings on shear value (1.80 N) and overall
sensory score of 6.21 N whereas shear value of 2.42 N and
sensory scores of 6.89 after T. dicoccum pasta was
comparable with that of T. durum pasta (2.46 N and
7.19 N). Scanning electron micrograph studies supported
this. It was observed from the results obtained from gel
filtration chromatograph that protein subunits play an
important role in deciding pasta-making quality of
different wheat species. The study also indicated that
pasta quality of T. aestivum and T. dicoccum could be
improved with unique combination of additives.