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<p>Durum wheat (<i>Triticum durum</i>) grains are characterized by their hard, vitreous texture and amber-yellow color, traits that make them particularly suitable for pasta manufacturing. Pasta consumption is increasing day by day, therefore, there is need to evaluate seed of durum varieties obtained to identify accessions with suitable grain quality. Current research was designed to evaluate the pasta making potential of durum wheat germplasm based on pasta quality parameters. The high yielding germplasm of durum wheat was selected, subjected to physico-chemical analysis like (TKW) 1000-Kernel weight, color, moisture, fat, fiber, ash, protein, iron, zinc and dough parameters were examined by mixograph. Furthermore, pasta samples were prepared from germplasms accessions and evaluated for quality characteristics. The results revealed that germplasm D-15728 was the most suitable for pasta making potential due to high protein content (13.31%). Moreover, D-15728 exhibited attractive color, the highest cooked weight, less cooking loss (2.86%) and firmness (292.66&#xa0;g) of pasta.</p>

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Quality mapping of durum wheat germplasm as a tool for development of high quality pasta varieties

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月7日

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  • Shahrina Shakir,
  • Shabbir Ahmad,
  • Muhammad Sibt-e-Abbas,
  • Nahaa M. Alotaibi,
  • Muhammad Usman,
  • Sadaf Yaqoob,
  • Zulfiqar Ali,
  • Naveed Ul Haq,
  • Aisha Umar,
  • Marek Gancarz

摘要

Durum wheat (Triticum durum) grains are characterized by their hard, vitreous texture and amber-yellow color, traits that make them particularly suitable for pasta manufacturing. Pasta consumption is increasing day by day, therefore, there is need to evaluate seed of durum varieties obtained to identify accessions with suitable grain quality. Current research was designed to evaluate the pasta making potential of durum wheat germplasm based on pasta quality parameters. The high yielding germplasm of durum wheat was selected, subjected to physico-chemical analysis like (TKW) 1000-Kernel weight, color, moisture, fat, fiber, ash, protein, iron, zinc and dough parameters were examined by mixograph. Furthermore, pasta samples were prepared from germplasms accessions and evaluated for quality characteristics. The results revealed that germplasm D-15728 was the most suitable for pasta making potential due to high protein content (13.31%). Moreover, D-15728 exhibited attractive color, the highest cooked weight, less cooking loss (2.86%) and firmness (292.66 g) of pasta.