Effect of variation in starch B‐granule content in durum wheat on technological properties and in vitro starch digestion of spaghetti

Abstract

AbstractBackground and ObjectivesWhile there are a few studies examining the impact of isolated starch A and B granule preparations on cereal end product quality, there is limited information about the effect of genotypic variation in B granule content in starch on pasta technological properties and pasta in vitro starch digestion. Crosses were made between a durum variety Yallaroi and a low and high B‐granule dicoccoides accession and the resulting population evaluated in field trials for starch B‐granule content (S‐BG) and selections made for more detailed analysis.FindingsGenotypes were grouped based on semolina B granule contents of 24.5%−26.7%, 31.7%−37.1%, and 43.9%−45.1% for analysis purposes. Preliminary field data indicated three “43.9−45.1%” B‐granule genotypes had lower grain and test weight and one of these, 156,224*2, a very high semolina Buhler mill yield. Pasta made from the genotypes produced acceptable pasta but there was no association between S‐BG and pasta properties. To overcome protein composition differences between genotypes, starch was isolated and reconstituted flours and pasta prepared. Starch from the same “43.9−45.1%” group all showed RVA profiles with lower final viscosities and setback and displayed higher gelatinization onset and peak temperatures than the “24.5−26.7%” group. Pasta made from reconstituted flours showed similar pasta quality and in vitro starch digestion properties.ConclusionsThe data suggests no relationship between percentage of B‐granules and both pasta quality and starch digestion for the range and populations studied (S‐BG, 22%−44%).Significance and NoveltyThis information provides new insights into the role varying S‐BG content in pasta cooking properties, texture and nutritional characteristics and could provide some direction to breeders to consider breeding for very low or very high B‐granule content.