Tecnica Molitoria

       

 

TM 22 09 INSTA

 

TECNICA MOLITORIA Vol. 73 - SEPTEMBER 2022

 

PAPERS

 

49 - Comparison of the carotenoids content in durum wheat pasta and whole durum wheat pasta by multivariate analysis
V. Giannetti - M.B. Mariani - G. Livi

 

Whole wheat pasta has achieved remarkable success over the years for the growing attention by consumers for the health benefits due of its bioactive component. In the present study, the multivariate statistical analysis was used to characterize whole wheat pasta based on the carotenoid content and to assess the possible influence of the drying process on the total carotenoid amount. An accelerated solvent extraction procedure and an HPLC-UV/Vis method were developed to analyze 96 pasta samples. A PLS-DA (Partial Least Squares-Discriminant Analysis) method was used for data processing. The resulting classification model showed excellent results (100 % of correct classification for both pasta categories) discriminating the samples based on the semolina used for the production (refined durum wheat vs whole wheat). Particular attention was paid to the lutein amount found in the samples in order to use it as a potential product marker of total pasta carotenoids. Regarding the evaluation of the effects of the drying process on carotenoids component, still unsatisfactory results were obtained at the present state of the research.

 

 

CONTENTS

 

58 - Conferences

72 - Cereals

76 - Bread making

80 - Pasta

86 - Feedstuff

90 - Companies

92 - Machinery

110 - Analysis

112 - Hygiene

114 - Laws

120 - News

122 - Agenda

128 - Companies address

 

 

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