Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers

Autores
Vignola, María Belén; Bustos, Mariela Cecilia; Vanzetti, Leonardo; Andreatta, Alfonsina E.; Pérez, Gabriela T.
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible.
PAECBSF0008075TC
PATCSF0010091TC
PICT 2021, No. 00321
Fil: Vignola, María Belén. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Ingeniería de Procesos Sustentables (InProSus); Argentina.
Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Bustos, Mariela Cecilia. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC, CONICET-UNC); Argentina.
Fil: Vanzetti, Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Vanzetti, Leonardo. Instituto Nacional de Investigación Agropecuaria (INIA); Argentina.
Fil: Andreatta, Alfonsina E. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Ingeniería de Procesos Sustentables (InProSus); Argentina.
Fil: Andreatta, Alfonsina E. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Pérez, Gabriela T. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC, CONICET-UNC); Argentina.
Peer Reviewed
Fuente
Foods 14(11). (2025)
Materia
Hard hexaploid lines
Pasta quality
Cooking properties
Textural attributes
Nivel de accesibilidad
acceso abierto
Condiciones de uso
.
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/13619
Acceder
id RIAUTN_0bd40218abb9d5e6674014372f3d91ba
oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/13619
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markersVignola, María BelénBustos, Mariela CeciliaVanzetti, LeonardoAndreatta, Alfonsina E.Pérez, Gabriela T.Hard hexaploid linesPasta qualityCooking propertiesTextural attributesThis study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible.PAECBSF0008075TCPATCSF0010091TCPICT 2021, No. 00321Fil: Vignola, María Belén. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Ingeniería de Procesos Sustentables (InProSus); Argentina.Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Bustos, Mariela Cecilia. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC, CONICET-UNC); Argentina.Fil: Vanzetti, Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Vanzetti, Leonardo. Instituto Nacional de Investigación Agropecuaria (INIA); Argentina.Fil: Andreatta, Alfonsina E. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Ingeniería de Procesos Sustentables (InProSus); Argentina.Fil: Andreatta, Alfonsina E. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Pérez, Gabriela T. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC, CONICET-UNC); Argentina.Peer ReviewedMPDI2025-08-12T22:06:13Z2025-06-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfVignola, M.B.; Bustos, M.C.; Vanzetti, L.; Andreatta, A.E.; Pérez, G.T. Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers. Foods 2025, 14, 1990.https://hdl.handle.net/20.500.12272/13619https://doi.org/10.3390/foods14111990Foods 14(11). (2025)reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica NacionalengOPTIMIZACIÓN DEL PROCESO DE ATOMIZADO DE FORMULACIONES LÍQUIDAS DE QUITOSANO ADICIONADAS CON PRINCIPIOS BIOACTIVOS (PAECBSF0008075TC)DESARROLLO DE NUEVAS TECNOLOGÍAS PARA LA OBTENCIÓN DE SUSTANCIAS BIOACTIVAS DE ALTO VALOR AGREGADO DERIVADAS DE LA BIOMASA (PATCSF0010091TC)Internacionalinfo:eu-repo/semantics/openAccess.2026-09-24T12:44:36Zoai:ria.utn.edu.ar:20.500.12272/13619instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:44:37.81Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
title Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
spellingShingle Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
Vignola, María Belén
Hard hexaploid lines
Pasta quality
Cooking properties
Textural attributes
title_short Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
title_full Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
title_fullStr Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
title_full_unstemmed Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
title_sort Characterization of semolina and pasta obtained from hard hexaploid wheat (Triticum aestivum L.) developed through selection assisted by molecular markers
dc.creator.none.fl_str_mv Vignola, María Belén
Bustos, Mariela Cecilia
Vanzetti, Leonardo
Andreatta, Alfonsina E.
Pérez, Gabriela T.
author Vignola, María Belén
author_facet Vignola, María Belén
Bustos, Mariela Cecilia
Vanzetti, Leonardo
Andreatta, Alfonsina E.
Pérez, Gabriela T.
author_role author
author2 Bustos, Mariela Cecilia
Vanzetti, Leonardo
Andreatta, Alfonsina E.
Pérez, Gabriela T.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Hard hexaploid lines
Pasta quality
Cooking properties
Textural attributes
topic Hard hexaploid lines
Pasta quality
Cooking properties
Textural attributes
dc.description.none.fl_txt_mv This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible.
PAECBSF0008075TC
PATCSF0010091TC
PICT 2021, No. 00321
Fil: Vignola, María Belén. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Ingeniería de Procesos Sustentables (InProSus); Argentina.
Fil: Vignola, María Belén. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Bustos, Mariela Cecilia. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC, CONICET-UNC); Argentina.
Fil: Vanzetti, Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Vanzetti, Leonardo. Instituto Nacional de Investigación Agropecuaria (INIA); Argentina.
Fil: Andreatta, Alfonsina E. Universidad Tecnológica Nacional. Facultad Regional San Francisco. Ingeniería de Procesos Sustentables (InProSus); Argentina.
Fil: Andreatta, Alfonsina E. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
Fil: Pérez, Gabriela T. Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC, CONICET-UNC); Argentina.
Peer Reviewed
description This study evaluates the potential of hard hexaploid wheat (Triticum aestivum L.) lines, developed through marker-assisted selection (MAS), as an alternative to durum wheat for pasta production. Using hard hexaploid lines (SD lines) with targeted traits, such as increased gluten strength, protein content, and yellow coloration, the objective was to assess their performance relative to traditional durum wheat. Results indicate that some hard hexaploid lines demonstrate competitive properties compared to durum wheat genotypes, including protein content exceeding 11.5%, gluten index above 90%, and line SD 55 presented acceptable cooking performance with minimal cooking loss. Although some textural properties like hardness and chewiness were slightly lower than durum pasta, the line SD 34 exhibited characteristics most similar to durum wheat pasta. This study supports MAS-developed bread wheat as a feasible and cost-effective alternative for high-quality pasta production, particularly in regions where durum wheat is less accessible.
publishDate 2025
dc.date.none.fl_str_mv 2025-08-12T22:06:13Z
2025-06-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv Vignola, M.B.; Bustos, M.C.; Vanzetti, L.; Andreatta, A.E.; Pérez, G.T. Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers. Foods 2025, 14, 1990.
https://hdl.handle.net/20.500.12272/13619
https://doi.org/10.3390/foods14111990
identifier_str_mv Vignola, M.B.; Bustos, M.C.; Vanzetti, L.; Andreatta, A.E.; Pérez, G.T. Characterization of Semolina and Pasta Obtained from Hard Hexaploid Wheat (Triticum aestivum L.) Developed Through Selection Assisted by Molecular Markers. Foods 2025, 14, 1990.
url https://hdl.handle.net/20.500.12272/13619
https://doi.org/10.3390/foods14111990
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv OPTIMIZACIÓN DEL PROCESO DE ATOMIZADO DE FORMULACIONES LÍQUIDAS DE QUITOSANO ADICIONADAS CON PRINCIPIOS BIOACTIVOS (PAECBSF0008075TC)
DESARROLLO DE NUEVAS TECNOLOGÍAS PARA LA OBTENCIÓN DE SUSTANCIAS BIOACTIVAS DE ALTO VALOR AGREGADO DERIVADAS DE LA BIOMASA (PATCSF0010091TC)
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
.
eu_rights_str_mv openAccess
rights_invalid_str_mv .
dc.format.none.fl_str_mv pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv MPDI
publisher.none.fl_str_mv MPDI
dc.source.none.fl_str_mv Foods 14(11). (2025)
reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
_version_ 1877230885015650304
score 13.265058

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