During pasta processing in which the maximal pigment degradation by LOX activity occurs [ 6], it is shown that externally added β-carotene can act as inhibitor of the LOX-catalyzed linoleate hydroperoxidation and an inverse relation between the % of carotenoid loss and the initial carotenoid content in semolina from durum varieties, showing similar LOX activity, was found [ 7].
Furthermore, pasta produced with semolina containing a higher amylose content shows good cooking resistance and firmness, satisfying consumer preferences [ 23].
Both Kamut semolina and flour contained significantly higher content of minerals such as potassium, magnesium, phosphorus, zinc, iron and vanadium with respect to control semolina and flour (Table 2).
Polyphenol and carotenoid contents were significantly higher in the ancient semolina and flour varieties than in the modern ones, while flavonoid content was significantly lower only in the modern flour variety.> A total of twenty subjects (seven males and thirteen females) with a median age of 35·5 (range 18 59) years were enrolled in the study.
The present study focused on the quality traits of durum wheat grains (protein and content, gluten content, yellow pigment content), semolina (gluten index and yellow index) and pasta (firmness, yellow index, cooking time) obtained from 12 durum wheat genotypes grown under elevated atmospheric CO2 concentration in an open field Free Air CO2 Enrichment (FACE) experiment.
The ancient semolina and flour varieties contained a significantly higher content of many minerals such as K, Fe, Mg, P, Se and Zn in comparison with the modern semolina and flour varieties (Table 1).
Conversely, Ca content was significantly lower in the ancient semolina and flour varieties than in the modern counterparts.
In pasta the involvement of LOX in color loss is demonstrated by positive correlation between the decrease of β-carotene content after pastification and LOX activities in semolina.
Furthermore, after the dietary intervention phase with Kamut, protection against oxidative stress was observed in the blood, although the carotenoid and polyphenol (flavonoid) content and antiradical activity were equivalent in the Kamut semolina/flour and control semolina (used for pasta) with only significantly lower levels in the control flour.
The selection, which differs as much in shape as in content, includes a straightforward baguette, a circular olive loaf, a football-like cranberry-pecan as well as ciabatta, semolina, pain au levain, sourdough and pumpernickel (with or without raisins).
