Effect of Processing and Cultivar on the Quality of Whole-Wheat Spaghetti

摘要

During pasta making, ground whole wheat is subject to various modifications that are mainly related to oxidative activities with relative effects on some of its components. To evaluate the non-enzymatic browning and enzymatic browning of polyphenoloxidase (PPO) and peroxidase (POD) activities, loss of pigments (Total carotenoids) and color characteristics, besides their behavior after processing of spaghetti made from whole wheat were analyzed. Results pointed out those chemical and thermal pre-treatment principally affected activities of PPO rather than the POD. Thermal pre-treatment effects on preservation of components were modest, whereas chemical treatments maintained the residual pigment color, cooking quality and total carotenoids content in pasta, probably because of the concomitant reduction of oxidative enzyme levels. The results showed that spaghetti made from SO_2 and thermal (steam and microwave) treated whole wheat could be produced with higher levels of carotenoid pigment than spaghetti which made from untreated whole wheat and also with acceptable cooking quality and sensory attributes. It is clear that the cooked spaghetti slices made from whoie wheat Rogena pretreated with SO_2 and steam treatment gave higher mean panel scores (7.5-7.83A) than the other pretreatment samples of cooked spaghetti and it was the most preferred in all studied characteristics.