Abstract: Reserve starch, the main component of durum wheat semolina, is constituted by two glucan homopolymers (amylose and amylopectin) that differ in their chemical structure. Amylose is mainly a linear structure formed of α-1,4 linked glucose units, with a lower polymerization degree, whereas amylopectin is a highly branched structure of α-1,4 chains linked by α-1,6 bonds. Variation of the amylose/amylopectin ratio has a profound effect on the starch properties which may impact wheat technological and nutritional characteristics and their possible use in the food and non-food sector. Therefore, some breeding programs were focused on the production of high (HA) and low amylose (LA) genotypes using transgenic and conventional strategies. A great interest was aroused by new genotypes enriched in amylose for their beneficial effects for human health in the prevention of non-communicable diseases. Differently the low-amylose genotypes find applications in different industrial sectors (i.e. frozen and baby foods; starch-based sweeteners and industrial alcohol) for their unique properties. In this work a set of genotypes, with a range of amylose from 14.9 to 57.8%, derived from the durum wheat cv. Svevo was characterized at biochemical and rheological level and used for the production of pasta. A negative correlation was observed between amylose content and semolina swelling power, starch peak viscosity and pasta stickiness. A worsening of the firmness was observed in the low amylose pasta compared to the control (cv. Svevo), whereas no difference was highlighted in the high amylose samples. The resistant starch was higher in the HA pasta compared to the control and LA pasta. Noteworthy, the extent of starch digestion was reduced in the high amylose pasta while the low amylose genotypes offered a higher starch digestion, suggesting other possible applications.

Durum wheat is an important food crop in the world and an endemic species of sub-Saharan Africa (SSA). In the highlands of Ethiopia and the oases of the South Sahara this crop has been cultivated for thousands of years. Today, smallholder farmers still cultivate it on marginal lands to assure production for their self-consumption. However, durum wheat is no longer just a staple crop for food security but it has become a major cash crop. In fact, the pasta and couscous industry currently purchase durum grain at prices 10 to 20% higher than bread wheat. Africa as a whole imports over € 4 billion per year of durum grain to provide the raw material for its food industry. Hence, African farmers could obtain a substantial share of this large market by turning their production to this crop. Here, the achievements of the durum breeding program of Ethiopia are revised to reveal a steep acceleration in variety release and adoption in the last decade. Furthermore, the variety release for Mauritania and Senegal is described to show how modern breeding methods could be used to deliver grain yields above 3 t ha^-1 in seasons of just 92 days of length and daytime temperatures always above 32°C. This review describes the ability of releasing durum wheat varieties adapted to all growing conditions of SSA, from the oases of the Sahara to the highlands of Ethiopia. This potential area of expansion for durum wheat production in SSA is not linked to any breeding technology, but rather it remains dependent on the market ability to purchase these grains at a higher price to stimulate farmer adoption. The critical importance of connecting all actors along the semolina value chain is presented in the example of Oromia, Ethiopia, and that success story is then used to prompt a wider discussion on the potential of durum wheat as a crop for poverty reduction in Africa.

This research focussed on utilisation of salmon protein and lipid to manipulate pasta glycaemic index and protein digestibility. Salmon fish (Oncorhynchus tschawytscha) powder (SFP) supplemented pasta flour at the from 5% to 20% (w/w). Inclusion of SFP lead to a significant reduction in starch digestibility and hence the potential glycaemic values of pasta (experimental pasta being up to 143% lower than control values). SFP addition to pasta increased the release of phenolic compounds from pasta during both a gastric digestion (179%) and pancreatic digestion ( 133%) in comparison to the control sample. At the same time, the antioxidant activity of the digested pasta was increased by up to 263% (gastric) and 190% (pancreatic) in comparison to durum wheat pasta alone. Interestingly, although protein levels increased with incorporation of SFP, the digestibility values of the protein decreased from 86.41% for the control pasta to 81.95% for 20% SFP pasta. This may indicate that there are interactions between phenolic and protein in the pasta samples which affect overall protein digestibility levels.

The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 minutes after ingestion of each meal for 120 minutes. There was a significant interaction between temperature and time (F_{(8.46-372.34)} = 2.75, p = 0.005), with the reheated (90 minutes) condition returning to baseline faster than both cold (120 minutes) and hot conditions. Blood glucose AUC was significantly lower in the reheated (703 ± 56 mmol L^-1 min^-1) compared with the hot condition (735 ± 77 mmol L^-1 min^-1, t(92) = -3.36, pbonferroni = 0.003), with no significant difference with the cold condition (722 ± 62 mmol L^-1 min^-1). To our knowledge, the current study is the first to show that reheating pasta causes changes in post-prandial glucose response, with a quicker return to fasting levels in both the reheated and cooled conditions compared with the hot condition. The mechanisms behind the changes in post-prandial blood glucose seen in this study are most likely related to changes in starch structure and how these changes influence glycaemic response.

Growing body of evidence endorse the hypothesis of a protective role played by the in-utero environment on a suitable fetal programming, mainly sustained by fitting maternal diet. Our purpose was to assess the linkage between maternal food intake and poor obstetric results, with a special focus on typical Italian food. A cross sectional study including delivering women was designed. A self-reported questionnaire about socio-demographic data, obstetric history, and food frequency intake during pregnancy was administrated. A composite of adverse perinatal outcomes (APO) was constructed. Statistically significant differences were found between APO and control group in smoking habit (9.7 vs. 3.2%, p=0.045) and BMI at delivery (27.9±4.9 vs. 26.9±3.9, p=0.003). Women complicated by any or more APOs reported increased rates of pasta (5.3± 3.6 vs.4.4±1.9 times per week, p<0.001) and pizza (1.9±3.4 vs. 1.1±0.6, p<0.001) intake, with lower consumption of vegetables (5.4±3.9 vs. 7.1±2.9, p<0.001). By logistic regression analysis and after adjustments for maternal age, ethnicity, SES, maternal BMI at delivery, excessive ingestion of pizza (aOR 1.676, 95%CI 1.199-2.343, p=0.033), but not pasta (aOR 1.077, 95%CI 0.950-1.211, p=0.244), was found associated with APO. Vegetable consumption showed a protective role in reducing APOs (aOR 0.897, 95%CI 0.818-0.985, p=0.022). Nutrition in pregnancy should minimalize pizza intakes.

The influence of the addition of 2.5, 5, 7.5, and 10.0% of dried Enoki and Maitake mushrooms on the content of bioactive compounds and some pro-health properties of pasta was studied. The qualitative and quantitative analysis of phenolic compounds performed using the LC-MS/MS technique indicated the highest amount of phenolic compounds in pasta supplemented with Maitake. However, all pasta enriched with Enoki mushrooms contained statistically significant-ly higher content of α-glucans in comparison to the control. In samples subjected to gastrointes-tinal digestion, the antioxidant, and potential anti-inflammatory activities were significantly higher than ethanolic and PBS extracts of samples. The ethanolic extracts from pasta fortified with dried Enoki and Maitake mushrooms had higher antioxidant activity (in some of the anti-radical and reducing power assays ) as well as a higher ability to inhibit lipoxygenase (E2.5 and E5 samples) compared to the control sample. Also some in vitro digested samples of pasta en-riched with dried Enoki and Maitake mushrooms showed higher chelating power (E10, M7.5 and M10); reducing power (E5, E7.5, and M10) and lipoxygenase inhibition (E7.5, E10 and M10) than the control. In conclusion, Enoki and Maitake mushrooms can be used for fortification of semo-lina pasta, conferring healthier characteristics of the product.

Background: Food waste has been a major social problem in recent years. Annually, 1.3 billion tons of food is wasted worldwide. It is recommended that food waste should be reduced at every stage of production. By-products from food processing have high nutritional value; therefore their use in the design of new products is advisable. Methods: By-products from tomato processing (tomato waste-TW) and pepper (defatted pepper seeds-DPS, pepper placenta-PP) were used at a level of 10-30% to produce extruded pasta. The farinographic characteristics, chemical composition, cooking quality, and color of the pasta were studied. Results: The results showed a significant up to 27% increase in the protein content in the TW30 samples, compared to the control. The TDF content increased over five times in DPS30 and TW30 (27.99% and 25.44%). The amino acid composition of the pasta improved with the fortification, but failed to achieve the complete protein by FAO. The DPS30, PP20, PP30, and all TW samples can be considered high-protein products according to the EU definition (min. 20% energy from protein). Conclusion: Vegetable waste can be a valuable additive for improvement of the nutritional value of food. Their addition is part of the zero-waste trend, which has a positive impact on the environment.