Sanfilippo Rosalia, Timpanaro Nicolina, Canale Michele, Moscaritolo Salvatore, Amenta Margherita, Allegra Maria, Papa Martina, Spina Alfio
Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy.
Council for Agricultural Research and Economics (CREA), Research Centre for Olive, Fruit and Citrus Crops, Corso Savoia, 190, 95024 Acireale, Italy.
Foods. 2025 Jun 11;14(12):2050. doi: 10.3390/foods14122050.
This study evaluated the potential of three ancient Sicilian tetraploid wheat genotypes-'Margherito', 'Perciasacchi', and 'Russello'-for organic pasta production, compared to the national variety 'Cappelli'. Significant variations in particle size distribution were found, with 'Russello' exhibiting the highest proportion of fine particles and the greatest protein content (14.30% d.m.). 'Perciasacchi' displayed the highest gluten index (81.26%). 'Margherito' and 'Cappelli' had the highest antioxidant activity, with 'Margherito' showing elevated levels of lutein and total carotenoids. Rheological analysis revealed differences in dough properties. 'Perciasacchi' exhibited the highest dough stability and P/L ratio (6.57), whereas 'Russello' showed the lowest values for both. Additionally, 'Russello' had lower consistency (12 B.U.), reduced gel stability, and limited water retention in the visco-amylographic analysis. Pasta quality was evaluated based on cooking time, water absorption, and texture. Cooking time ranged from 10 to 12 min, with 'Russello' and 'Margherito' showing lower water absorption. Texture analysis indicated that 'Margherito' pasta was the least firm, while 'Russello' showed the greatest loss of consistency when overcooked. From a sensory perspective, 'Russello' had lower firmness, but a stronger semolina flavor and surface roughness. 'Cappelli' had the most intense cooked pasta odor, while 'Perciasacchi' was the hardest and least sticky, though less flavorful. The results support the use of ancient tetraploid wheat genotypes as valuable resources for sustainable, high-quality pasta production.
本研究评估了三种古老的西西里四倍体小麦基因型——“玛格丽托”（Margherito）、“佩尔恰萨基”（Perciasacchi）和“鲁塞洛”（Russello）——用于有机意大利面生产的潜力，并与国内品种“卡佩利”（Cappelli）进行了比较。研究发现，三种基因型在粒度分布上存在显著差异，“鲁塞洛”的细颗粒比例最高，蛋白质含量也最高（干重为14.30%）。“佩尔恰萨基”的面筋指数最高（81.26%）。“玛格丽托”和“卡佩利”的抗氧化活性最高，“玛格丽托”的叶黄素和总类胡萝卜素含量较高。流变学分析揭示了面团性质的差异。“佩尔恰萨基”的面团稳定性和P/L比值最高（6.57），而“鲁塞洛”在这两方面的值最低。此外，在粘度-淀粉图谱分析中，“鲁塞洛”的稠度较低（12 B.U.），凝胶稳定性降低，保水性有限。基于烹饪时间、吸水率和质地对面条质量进行了评估。烹饪时间为10至12分钟，“鲁塞洛”和“玛格丽托”的吸水率较低。质地分析表明，“玛格丽托”面条最不硬，而“鲁塞洛”在煮过头时稠度损失最大。从感官角度来看，“鲁塞洛”的硬度较低，但粗面粉味更浓，表面更粗糙。“卡佩利”煮熟的面条气味最浓，而“佩尔恰萨基”最硬，粘性最小，不过味道较淡。研究结果支持将古老的四倍体小麦基因型作为可持续、高质量意大利面生产的宝贵资源。
