Spaghetti was made from semolina, containing 5% to 30% milled flours of green pea, yellow pea, chickpea, and lentil, respectively. Physical‐chemical characteristics and descriptive sensory and consumer acceptance characteristics were measured. Spaghetti containing legume flours darkened the spaghetti (P < 0.05) but did not affect the cooked weight significantly. Cooking loss and firmness increased with an increase in legume flour content. Trypsin inhibitor activity (TIA/g) was significantly reduced after cooking. Descriptive intensity analysis showed that the firmness, pulse flavor, and color intensity of the pasta products increased with the increase in the percentages of legume flour fortification up to 30%, whereas the intensity of the shiny appearance, elasticity, and overall quality decreased. Consumers preferred control spaghetti (without legume additives) more than the spaghetti containing legume flours and they slightly liked the spaghetti with 15% lentil or green pea and the spaghetti with 20% chickpea or yellow pea.

The effects of cultivar on dough properties of ground whole wheat durum, and the effects of cultivar and drying temperature on the physical and cooking quality of spaghetti made from semolina and whole wheat were evaluated. Rankings of cultivars based on dough properties were similar for whole wheat and semolina. Dough made from whole wheat was weak and had poor stability. Whole wheat spaghetti had a rough reddish brown surface compared with the very smooth, translucent yellow color of spaghetti made from semolina. The reddish brown color of whole wheat spaghetti was enhanced by high‐temperature drying (70°C). Mechanical strength and cooking quality of spaghetti made from ground whole wheat or semolina varied with cultivar and with drying temperature. Compared with spaghetti made from semolina, whole wheat spaghetti had lower mechanical strength and cooked firmness and had greater cooking loss. Mechanical strength of whole wheat spaghetti was lower when dried at high temperature (70°C) than at low temperature (40°C). Conversely, the mechanical strength of spaghetti made from semolina was greater when dried at high temperature than at low temperature. Whole wheat and traditional spaghetti dried at high temperature had lower cooking losses than spaghetti dried at low temperature. When overcooked 6 min, firmness of spaghetti made from semolina or whole wheat was greater when dried at high temperature than at low temperature.

The concentration of yellow carotenoid pigments in durum wheat grain is an important quality criterion and is determined both by their accumulation and by their degradation by lipoxygenase enzymes (Lpx loci). The existence of a duplication at the Lpx-B1 locus and the allelic variation for a deletion of the Lpx-B1.1 copy is reported. This deletion was associated with a 4.5-fold reduction in lipoxygenase activity and improved pasta color (Po0.0001) but not semolina color, suggesting reduced pigment degradation during pasta processing. A molecular marker for the deletion was mapped on chromosome 4B in a population obtained from the cross between durum line UC1113 and variety Kofa. A second lipoxygenase locus, designated Lpx-A3, was mapped on the homoeologous region on chromosome 4A and was associated with semolina and pasta color (Po0.01) but not with lipoxygenase activity in the mature grain. Selection for both the UC1113 allele for Lpx-A3 and the Kofa Lpx-B1.1 deletion resulted in a 10% increase in yellow scores for dry pasta relative to the opposite allele combination. This result indicates that the markers and the new allelic variants reported here will be useful tools to manipulate the wheat Lpx loci and to improve pasta color. r

Bright yellow color, Wrmness and low cooking loss are important factors for the production of good-quality pasta products. However, the genetic factors underlying those traits are still poorly understood. To Wll this gap we developed a population of 93 recombinant inbred lines (RIL) from the cross between experimental line UC1113 (intermediate pasta quality) with the cultivar Kofa (excellent pasta quality). A total of 269 markers, including 23 SNP markers, were arranged on 14 linkage groups covering a total length of 2,140 cM. Samples from each RIL from Wve diVerent environments were used for complete pasta quality testing and the results from each year were used for QTL analyses. The combined eVect of diVerent loci, environment and their interactions were analyzed using factorial ANOVAs for each trait. We identiWed major QTLs for pasta color on chromosomes 1B, 4B, 6A, 7A and 7B. The 4B QTL was linked to a polymorphic deletion in the Lpx-B1.1 lipoxygenase locus, suggesting that it was associated with pigment degradation during pasta processing. The 7B QTL for pasta color was linked to the Phytoene synthase 1 (Psy-B1) locus suggesting diVerence in pigment biosynthesis. QTLs aVecting pasta Wrmness and cooking loss were detected on chromosomes 5A and 7B, and in both cases they were overlapping with QTL for grain protein content and wet gluten content. These last two parameters were highly correlated with pasta Wrmness (R > 0.71) and inversely correlated to cooking loss (R < ¡0.37). The location and eVect of other QTLs aVecting grain size and weight, gluten strength, mixing properties, and ash content are also discussed.

Cereal Chem. 81(2):232-236The effect of hydration level on processing properties and the effects of hydration level, concentration of buckwheat bran flour and drying temperature on the physical and cooking quality of spaghetti were determined. Specific mechanical energy transferred to the dough during extrusion decreased 69% for semolina and 79% for semolina containing 30%, w/w, buckwheat bran flour, as hydration level increased 29-32% absorption. Little or no postdrier checking occurred in spaghetti made from semolina or spaghetti containing buckwheat bran flour when dried at high (70°C) or ultrahigh temperature (90°C). When dried at low temperature (40°C), tolerance to postdrier checking of spaghetti decreased as buckwheat bran flour increased 0-30% (w/w). Hydration level before extrusion did not affect cooking loss of spaghetti made from semolina. However, cooking loss was greater from spaghetti made with semolinabuckwheat bran flour that was hydrated to 32% compared with 29-31% absorption. Cooked firmness of spaghetti containing buckwheat bran flour decreased from 0.588-0.471 Nm as hydration increased from 29-32% absorption. Cooking loss was lower and cooked firmness was greater when spaghetti containing buckwheat bran flour was dried at ultrahigh than at low temperature.